Now, here's a lil' something to satisfy your sweet tooth. Enjoy!
3 small (about 6-in.-long) ripe bananas, each cut into 6 (1-in.) slices
18 cocktail picks
5 ounces dark (85% cacao) chocolate, finely chopped
2 teaspoons coconut oil
2 tablespoons unsweetened shredded dried coconut, toasted
2 tablespoons chopped toasted almonds
1/2 teaspoon sea salt flakes
1. Skewer each banana slice with 1 cocktail pick and place on a parchment-lined baking sheet. Freeze for 1 hour.
2. Pour water to a depth of 1 inch into bottom of a double boiler set over medium heat; bring to a light boil. Reduce heat to medium-low and simmer. Place chocolate and oil in top of double boiler and cook, stirring often, until chocolate melts and mixture is smooth, about 4 minutes.
3. Dip 1 skewered banana slice in chocolate mixture; immediately sprinkle with a pinch of coconut and return to baking sheet. Repeat procedure with remaining coconut for 5 more banana slices, then with almonds for 6 banana slices, then with sea salt for remaining 6 banana slices. Freeze bites for 1 hour before serving.
Nutritional Analysis: 18 bites: 229 calories, fat 14 g, 1mg cholesterol, and 196mg sodium.