Chocolate Banana Coconut Bites

I know you are what you eat, but it’s seriously concerning me that I haven’t sprouted into a dark chocolate bar of some sort. I think if you observed my veins under a microscope they’d be coursing with all sorts of chocolate. I think I’d also probably become a governmental scientific experiment (the next AREA 54) if this info was leaked…

Or what if my supply was cut off. If deforestation fully depleted my beloved cocoa trees, would I be able to breathe? (It takes my breath away even allowing a thought like this to cross over into my mind.)

So until either/or happen, ON WITH THE CHOCOLATE!

You’ll be shocked to know that for one of the first times in C.C.D.’s history, I don’t need to be imprisoned for mis-measuring or not measuring at all. I will actually be quite literal with today’s recipe.

I found it online by simply googling “coconut flour muffins“. I had a surplus left over and actually hadn’t had any chocolate in a week or so, so basically I was dead and needed a quick resuscitation.

If you’ve followed my instagram shenanigans in the past, then you’re very familiar with quite a few coconut flour recipes that ended in bulky disasters. In all cases, I realized I had only added half the amount of eggs that was called for. (as a result of my misdemeanor eye-balling)

This one turned out to be a beaut...well not a food porn beaut, but a taste beaut. (I really hope I never have to say or spell beaut again and I also hope you aren’t reading it in some french way that sounds like “butt”.)

photo-66 Ingredients:

  • 3 ripe bananas (rebel, rebel- I used two!)
  • 3 eggs (strike two- I only used two!)
  • 3 tbsp. coconut flour
  • 1/3 c cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 c coconut oil
  • 1/4 c honey
  • 1/4 c chocolate chips (I used mini ones!)

Preparation:

Combine all ingredients except for chocolate chips in a mixing bowl. Mix with a paddle or by hand until smooth. Fill muffin liners about 2/3 of the way full. Top with chocolate chips!

Bake for 15-20 minutes at 350. (I used my babycakes mini muffin maker so these were done in about six minutes!)

Hubba, Hubba. Chocolate is the only inanimate object that does NOT judge me.

Hubba, Hubba. Chocolate is the only inanimate object that does NOT judge me.

These were super moist and I kept them in the fridge for about 3 days. I feel as if the honey and bananas made for the perfect sweetener team, but you can add in whatever else you’d like! (also, see link in above text for where I derived the recipe from)

What have you been snacking on lately? Are you a chocoholic like I am? I don’t ever intend on getting rid of my overtly obsessive disease!

Peace, love, and I think my hand is turning brown…

~C.C.D.

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