• For the Bites:
  • 2 large ripe bananas
  • 1 1/2 dates cups, pitted
  • 2 cups hot water
  • 2 tbsp. unsweetened almond milk
  • 1 tbsp. almond butter
  • 1 tbsp. coconut oil, melted
  • 1 tsp. vanilla extract
  • 1/4 tsp. sea salt
  • 1/4 cup peanuts, chopped
  • For the chocolate coating:
  • 1/3 cup coconut oil, melted
  • 1/3 cup dark chocolate powder
  • 2 tbsp. pure maple syrup


  1. Cover the dates with hot water and allow to soak for 5 minutes. Then, drain. Add the drained dates, almond butter, coconut oil, almond milk, vanilla extract, and sea salt to a food processor.
  2. Process until completely smooth, stopping to scrape down the sides, as needed. Set aside.
  3. Slice the bananas into thick slices for bites and place the slices onto a cookie sheet lined with parchment paper.
  4. Add a dollop of the caramel to each banana slice, and then sprinkle with crushed peanuts over the top. Press down on the crushed peanuts gently so they stick into the caramel.
  5. Place into the freezer for 30 minutes to harden.
  6. To make the chocolate coating, in a medium mixing bowl, combine the melted coconut oil, dark cocoa powder, and pure maple syrup. Whisk until smooth.
  7. Drizzle each frozen banana peanut bite with the chocolate mixture.
  8. Place back into the freezer and freeze for 20 minutes, or until solid.