• First, prepare one batch of my peanut butter date caramel recipe using the optional add-ons of 2 tablespoons peanut butter. Set aside in a bowl.
• Peel bananas and cut each banana into 4 even pieces/cylinders - scroll up in this post to see my step-by-step picture to guide you in this next step!
• Cut each piece in half lengthwise. Then, cut the sides to shape rectangles and make healthy frozen snickers bars, as seen in the pictures above. Freeze the leftover bananas that in a ziplock bag and reuse them in a banana smoothie recipe later.
• Line a baking sheet with parchment paper. Slightly oil the paper with coconut oil. Set aside
• Place each banana rectangle on the baking sheet. Top each banana piece with 1 teaspoon of peanut butter date caramel, 1/2 teaspoon crushed peanuts.
• Freeze for 30 minutes to 1 hour or until the banana pieces are hard.
• In a microwave-safe bowl, melt chocolate chips and coconut oil. Microwave by 30-second bursts, stirring between until completely melted.
• Remove the baking sheet from the freezer, hold one frozen banana bite with a fork and dip into the melted chocolate to completely cover.
• Return the dipped banana bite to the baking sheet and repeat this step with the remaining banana bites.
• Freeze the baking sheet again for 15 minutes to set the chocolate shell.
• To serve, remove from the freezer 10 minutes before to slightly soften the banana.

Storage

• Store up to 3 months in the freezer in an airtight container.