Here’s a fun and frozen end-of-summer tropical bomb-building recipe. The only tricky ingredient is coconut butter, but once you’ve located that, building the bombs is easy!
BANANA BON BOMBS
100% Cocoa Powder
Dried Fruit, chopped
You’ll also need a small bowl, fork, butter knife, cutting board, wax paper, and a freezer.
Line the cutting board with wax paper. Peel some bananas, (compost the peels) and on the lined board, slice each into 16 discs. (Cut the bananas in half, then cut each half in half again, etc.) Sprinkle some of the nut and fruit pieces onto the tops of half of the slices, leaving the other slices bare. Add a couple drops of agave syrup to the tops of the nut-fruit slices (the stickiness will help hold the bombs together). Gently press each bare slice onto a nut-fruit slice (use caution, as the bombs will be live at this point).
Put the bomb-topped board in the freezer for at least 1 hour (freezing helps them to not explode prematurely). In the meantime, fill the small bowl with coconut butter, and fork-mix in enough cocoa powder to make it brown. You’re not going for dark brown here- medium brown is good.
Retrieve the bomb-topped board and coat each bomb with the cocoafied coconut butter. (This will be messy. Scoop and gently press the coating onto all sides, and work quickly, as the bananas will get mushy as they melt.) Put the bombs back on the board as you go. The coating should react with the coldness and form a hard candy shell. If this happens, the bombs are activated, and ready to pop into your mouth. If they’re still a bit sticky, or if you’re not ready to detonate them, just put them back in the freezer.
Note: These bombs, when left out, eventually do melt from the inside out. So store leftovers in the freezer.
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Happy end of summer!