tastes even better! This unique dessert
is also a real crowd pleaser when sliced
and served with chopsticks. My Banana
Chocolate Sushi is a favourite of mine.
Not only is it easy to make, it also
keeps well in the freezer, making it the
perfect “emergency dessert” to whip
out when unexpected hungry guests
stop by! Double up the ingredients
when making a batch, wrap well and
freeze, then they’re ready to slice and
serve in three minutes. Ah, the beauty
in simplicity!
Whip these up on a lazy Sunday.
Your only challenge is not eating the
extra batch before you freeze them,
because who can resist chocolate and
bananas? Certainly not me.
Preparation time: 20 minutes
Serves: 4
Ingredients
• 4 small bananas
• 1 bag good quality chocolate chips
(about 2 cups)
• Pecans, chopped small
(enough to coat bananas)
• Cashews, chopped small
(enough to coat bananas)
• Unsweetened coconut flakes
(enough to coat bananas)
• Sea salt
Instructions
1. Line a large baking sheet with
parchment paper and set aside.
2. Make a bain marie by putting a
couple of inches of water in a pan to
heat up, then placing a small metal
bowl over the hot water.
3. Melt chocolate chips in the bowl and
whisk often to ensure even melting.
4. Dip bananas in melted chocolate –
take care not to burn your fingers!
5. Then dip the bananas in either
Gluten-free fudge brownies
My ideal gluten-free fudge brownie is
chewy, moist and the right size to hit
the spot without being too heavy. If
that sounds like your ideal brownie too,
get baking!
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes: 18 mini brownies
Ingredients
• 1½ cups good quality chocolate,
broken into small pieces
• ½ cup coconut oil
• 3 eggs
• ½ cup coconut sugar
• 2 tsp vanilla
• ½ cup ground almonds
• ¼ cup rice flour
• ¼ tsp baking soda
• Pinch of salt
Instructions
1. Preheat oven to 180°C.
2. Prepare mini muffin tins and spray
with cooking oil to coat. Set aside.
3. In a double boiler or bain marie, melt
chocolate and coconut oil.
4. In a separate bowl, whisk eggs,
coconut sugar and vanilla. Add
melted chocolate to the egg mix a
little at a time, whisking constantly to
avoid cooking the eggs.
5. Add almonds, rice flour, baking soda
and salt, and mix well.
6. Fill muffin tins three-quarters of
the way full and bake for about 15
minutes until set in centre. Do not
over bake!
• Bake in mini muffin tins for ease of
presentation and portion control. If
you prefer, this recipe can be baked
in a square pan and cut into small
bites.
• Make extra and freeze. Brownies will
keep for two months frozen.
Banana chocolate sushi
Frozen bananas and chocolate
sprinkled with coconut and nuts, and
served with chopsticks – how good
does that sound? I tell you what, it
February 2016
73
