Dark Chocolate-Caramel Banana Crunch Bites

Dark Chocolate Caramel Banana Bites

Hi everyone!

Last week I purchased some dates to make a sweet and salty snack, who’s recipe you can find here! I had a bunch leftover so I decided to concoct something else, but this time a dessert. After much deliberation, I decided on bite-sized chocolate dipped bananas topped with a Paleo date-caramel and some slivered almonds. They are adorable to look at and a treat to eat! Perfect to bring to a party, or just to keep in your fridge for nibbling throughout the day. I used 100% unsweetened chocolate, lightly sweetened with liquid stevia, for the bases, which helped to balance out the sweetness of the banana and caramel. The almonds are optional, but really add the perfect crunch! Let me know if you give these little guys a go 🙂

xo Becky

Dark Chocolate Caramel Banana Crunch Bites

Dark Chocolate-Caramel Banana Crunch Bites Recipe (Makes 6-7 Bites)


1 large banana
10 medjool dates, pitted
1/2 cup of coconut milk
1.5 T maple syrup
2-3 T water
1/2 tsp sea salt
1 oz. 100% unsweetened chocolate (or any dark chocolate with a 70% or higher cocoa content)
6-8 drops liquid stevia
A handful of slivered almonds

Begin by making the caramel. (This recipe will give you much more caramel than is needed for these bites, but you can store the rest in you fridge and serve it with fresh fruit or anything, really.) Add you coconut milk, dates, maple syrup, 2 tablespoons of water, and the salt into a blender or food processor. Blend until smooth, scraping down the sides occasionally. If the mixture is too thick, add the extra tablespoon of water to thin it out.

This next step you can skip if you have a wonderful high-speed blender that combines everything perfectly, however I do not. Pour the caramel into a small saucepan and heat over low heat until the mixture is combined. Move to a separate container and place in the fridge until thickened, approximately 15 minutes. Next, cut the banana into 1-1.5 inch bites and set aside. In either the microwave or a double-boiler, melt the chocolate and stir in the stevia drops until the desired sweetness is achieved. Remember, the caramel and the banana are sweet to begin with, so you be careful not to over-sweeten the chocolate.

Now, assembly! Take a piece of banana and dip the bottom into the chocolate, and swirl around so that the sides get coated about halfway up. Remove the bananas from the chocolate by using a toothpick, and place on a parchment lined baking sheet. Next, scoop a dollop of date-caramel on top of each banana, and add some slivered almonds. Place them in the freezer for a couple of minutes for the chocolate to set, and store in an airtight container in the fridge. Enjoy!

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