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letsdofitness:

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thecoconutgoddess:

It’s the beginning of the week, and let me tell you, these salted caramel chocolate shell bars will make Monday morning a whole lot easier! Such gooeyness! 👋

INGREDIENTS

Salted Caramel
2/3 cup of coconut sugar
1/3 cup of coconut cream
2 tablespoons of virgin coconut oil
1 teaspoon of sea salt

Raw Chocolate Shell
½ cup of virgin coconut oil
2/3 cup of raw cacao powder
5 tablespoons of natural maple syrup
Pinch of sea salt

Banana Icecream
6 bananas, previously chopped and frozen
1 teaspoon of vanilla bean paste or essence

METHOD
Place 2/3 of a cup of coconut sugar, 1/3 of a cup of coconut cream, and 2 tablespoons of virgin coconut oil in a saucepan and heat over a low-medium heat until bubbling gentle. Stir almost constantly for 15 minutes, or until it reaches a sticky consistency where you can run your finger down the back of the spoon and the line will remain.
Add 1 teaspoon of sea salt, stir well, and pour the caramel into a bowl. Set aside to cool to room temperature.
Gently melt ½ a cup of virgin coconut oil in a glass bowl over boiling water in a saucepan.
Add 2/3 of a cup of raw cacao powder, 5 tablespoons of natural maple syrup, and a pinch of sea salt. Stir well until smooth and shiny. Set aside in a warm bowl to prevent hardening.
Place 6 previously chopped and frozen bananas in the bowl of a food processor with the vanilla bean paste or essence. Blend until fluffy, creamy, and white, approximately 5 minutes.
Lay out a sheet of parchment paper on a baking tray and draw 4 icecream-sized rectangles.
Spoon a 1cm layer of banana icecream onto each rectangle, then place a wooden stick or spoon on top, sticking out one end. Top with 2cm more of banana icecream, then place in the freezer for approximately 45 minutes to set.
Peel each icecream off the parchment paper and dip in the raw chocolate so that it has an even layer. Allow to set.
Using a spoon, spread equal amounts of the salted caramel on each side of the icecreams before dipping back into the raw chocolate for a second time. Allow to set again (this will only take a minute or two), then place on the parchment paper and return to the freezer for at least half an hour.

(via veganfeast)

(via jetsetter-life)