AIP Friendly Frozen Carob Banana Bites
These little frozen treats hit that sweet spot between a proper dessert and something you can feel genuinely good about eating. Ripe bananas get sliced into rounds, frozen until firm, then dipped in a silky carob coating made with coconut oil, maple syrup, vanilla powder, and a pinch of sea salt — no chocolate, no dairy, no nightshades in sight. Carob is the real hero here, delivering a naturally sweet, mellow richness that satisfies a chocolate craving without any of the compounds that make cacao off-limits on a strict elimination protocol. The coating sets up beautifully hard in the freezer, giving you that satisfying snap when you bite in. A whisper of Ceylon cinnamon in the coating is optional but genuinely lovely if you have it on hand. The recipe makes enough for four servings and requires almost no active cooking time — mostly just a little patience while things freeze. Keep them stashed in the freezer and you'll always have something ready when a sweet craving strikes.
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Learn more →Ingredients
4 servings
- 3 medium ripe bananas
For the coating
- ½ cup carob chips or carob powder
- 3 tbsp coconut oil
- 1 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ tsp vanilla powder
- ⅛ tsp ground ceylon cinnamon (optional)
- pinch of fine sea salt
Instructions
- 1
Line a baking sheet with parchment paper. Slice each banana into rounds about 3/4-inch thick and arrange them in a single layer on the prepared sheet. Insert a toothpick or short skewer into each piece. Transfer the sheet to the freezer and freeze for at least 30 minutes, until the banana slices are firm to the touch.
- 2
Combine the carob chips (or carob powder), coconut oil, maple syrup, vanilla powder, Ceylon cinnamon if using, and sea salt in a small saucepan over low heat. Stir continuously until the mixture is fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes, until the coating is slightly thickened but still pourable.
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