Low Iodine Frozen Carob Banana Bites
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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
- ¼ tsp vanilla powder
- ⅛ tsp ground ceylon cinnamon (optional)
- pinch of fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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