Name: Recipe Redux: Chocolate "Ice Cream" Bars
Yield: 6 -8 bars
Ingredients: 3 large bananas, sliced and frozen; 3 tablespoons dark chocolate cocoa powder; 3 tablespoons organic peanut butter; 11 ounces milk chocolate morsels; 1 1/2 tablespoons coconut oil

this recipe redux couldn’t be more timely for all of my loved ones in texas. after surviving a so-close-to record-breaking 40 consecutive days of triple-digit temperatures, they’ve all deserved something sweet and cold. (now, if only a frozen summer treat could help pay those insane electric bills and bring much-needed rain.)

we redux-ers are in the business of taking dishes, making them healthier, yet keeping them delicious. for example these chicken skewers and this ginger ale. this chocolate “ice cream” bar is no exception. let me explain. (this is where i’d cue sarah mclachlan’s “ice cream” if this blog had a soundtrack.)

i love chocolate. i love ice cream.

chocolate loves me. ice cream does not.

many of us folk who can’t seem to tolerate gluten, whether celiac or not, also have trouble with dairy products. i, very unfortunately, am one of those. skipping dairy, especially in the form of ice cream, is sad. if i ever decide to i cheat on my stomach, it’s with ice cream. and i usually regret it.

when i stumbled across a non-dairy, vegan “ice cream” that looked a little like a wendy’s frosty, i couldn’t help myself. and it’s only where i began…

the final result was these amazing chocolate “ice cream” bars.

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Recipe Redux: Chocolate "Ice Cream" Bars

Author gretchen

Yield 6 -8 bars

Ingredients

3 large bananas, sliced and frozen
3 tablespoons dark chocolate cocoa powder
3 tablespoons organic peanut butter
11 ounces milk chocolate morsels
1 1/2 tablespoons coconut oil

Instructions

Combine frozen banana slices, cocoa powder and peanut butter in a food processor. Pulse until smooth. Spoon mixture into popsicle molds and insert wooden popsicle sticks according to manufacturers directions. Freeze for 4 hours or until firm.
Combine chocolate morsels and coconut oil in a medium bowl. Microwave at HIGH heat for 1
minute. Stir well. Microwave again at HIGH heat for 30 seconds. Stir until smooth.
Remove popsicles one at a time and spoon chocolate mixture evenly over popsicle. Tap carefully to remove excess chocolate. Place popsicle upright in a styrofoam block to set chocolate or lay carefully on wax paper to set. To store, wrap individually and store in freezer.