Frozen Chocolate Banana Truffles

_MG_0093-1GraphicSpoonCMYK-01It’s feeling a lot like summer outside today! It was a gray and rainy May, but so far June’s looking good! I love frozen treats, and I love them even more when they’re homemade. I admit I’m a sucker for a good Snickers Ice Cream bar, but when you make them at home you control how much junk you put in them, and you can at least skim off a FEW calories by using frozen fat free greek yogurt instead of ice cream and ensure there will be no high fructose corn syrup in your kids’ (and your) frozen splurge.

Caramelizing bananas in a cast iron pan is one of my favorite ways to really elevate the fruit in breakfasts and desserts. Oatmeal tastes like dessert when topped with a few of these dreamy slices!  For these frozen truffles I thought I’d use caramelized bananas in place of raw, to give it a more creamy and nutty flavor. Click the link below the photos to view and print the full recipe.

This couldn’t be simpler! First, Slice a banana into 9 slices. Sprinkle lightly on both sides with cinnamon. Coat a cast iron pan with coconut oil or butter and heat over medium heat. Place the banana slices in the hot pan, then drizzle the slices with 1 tablespoon of real maple syrup. Flip slices over once until caramelized on either side.
_MG_0028-1 Place each in a greased mini muffin tin and let cool a few minutes._MG_0044-1Open a carton of vanilla greek yogurt (this one was 5.3 ounces), and squeeze one packet of Justin’s Chocolate Hazelnut Spread in and stir it around (the packet is a little over an ounce- if you have Nutella you can use 2 Tablespoons of that instead).
_MG_0052-1Carefully spoon the yogurt mixture over the banana slices and, using the other end of the spoon, spread down around the banana to surround them as much as possible.
_MG_0060-1 Place in freezer about 4 hours or until firm. Use a thin knife to coax them out (I gave them a few minutes out of the freezer before prying them out, and had no trouble)._MG_0063-1 At this point, I melted a 12 ounce bag of Ghirardelli dark chocolate “melting mounds” over a double boiler. Working quickly, I dunked the frozen cups in the chocolate, then put them on wax paper and straight back into the freezer for just a few minutes (you won’t use all the chocolate). With some of them I covered them completely, and with others I dunked the bottoms and drizzled the tops. I like them both ways! Either way, they’re addictive, and while certainly not “healthy,” they’re at least better than a Snickers Ice Cream bar, especially when you’re headed to the pool after treating yourself to one of these! I hope you try them soon!_MG_0074-1 _MG_0116-1CLICK HERE TO STEAL MY RECIPE!


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