Evolution Power Yoga, the studio where I take my yoga classes–which are fabulous, by the way–offers a “40 Days to Personal Revolution” program about twice a year. This program incorporates much over that time period, from daily yoga and meditation to a healthier eating regimen. From week to week certain foods are eliminated and by week four, there is a three-day fruit fast.
While I have never done this program and know I would be incredibly challenged to give up a few of my vices–namely caffeine, chocolate and ice cream–I have much respect for those who have the discipline to commit and persevere. Recently, I have been devising a few recipes with this program in mind.
Chocolate is generally not on the approved list. However, cocoa powder and agave are permitted given the absence of additives and a high-level of processing. A block of pure unsweetened chocolate, without any stabilizers or chemicals, I figured, it one hefty dose of anti-oxidants. What would happen if a little agave was added?
The end result was delicious. Although it could be used like a fondue for fruit, or even eaten straight, I created a frozen peanut butter banana bite that is a good candy or dessert option if you are trying to make healthier choices, whether you are on a specified program or your own personal revolution.
My son suggested adding peanuts on top of the peanut butter for crunch–a great call. You could try this with almonds and almond butter as well. Separately, I dipped sea salt almonds in the chocolate mixture and enjoyed that salty-sweet combination very much!
- 1 ripe banana
- 1 1-ounce square unsweetened chocolate
- 1 to 1 1/2 tablespoons agave, or to taste
- about 1/4 teaspoon natural peanut butter per banana slice
- 3 peanut halves per banana slice
Cut the banana into 1/3 to 1/2-inch thick “coins.” Spread with peanut butter and top with peanut halves. Refrigerate while preparing the chocolate.
Melt the chocolate in the microwave in 15-30 second increments, stirring in between, until just melted and smooth. Add agave to achieve the level of sweetness you prefer.
Remove the bananas from the fridge and, using a fork, dip the bananas in the chocolate, drizzling chocolate over the top and sides. Allow excess chocolate to drip off. I found it helpful to take a knife and scrape the excess away from the bottom of the fork. Carefully, slide onto a baking sheet lined with wax or parchment paper.
If the chocolate gets too firm, microwave for a few seconds to soften again. When finished, place the banana bites in the freezer. Once fully frozen, you may transfer to a covered container.