Frozen Chocolate Peanut Butter Banana Bites
Prep time: 15 minutes | Freezing time: 1–2 hours | Yield: ~24 bites
Ingredients
Ingredient Classic Version Low-Carb / Keto Option
The Base 2 large ripe bananas, sliced into rounds Cream cheese rounds flavored with a few drops of banana extract (or thick cucumber slices for a crisp swap)
The Filling ½ cup creamy all-natural peanut butter ½ cup unsweetened, all-natural peanut butter (or almond butter)
The Coating ½ cup semi-sweet chocolate chips ½ cup sugar-free dark chocolate chips (like Lily's)
The Gloss 1 tsp coconut oil (helps smooth the chocolate) 1 tsp coconut oil
Step-by-Step Instructions
Prep the Slices: Line a baking sheet with parchment paper. Slice your bananas (or your low-carb cream cheese base) into even rounds, about 1/4-inch thick.
Make the Sandwiches: Lay out half of the rounds. Place a small dollop (about 1/2 teaspoon) of peanut butter onto each round, then top with a second round to create a little sandwich.
Initial Freeze: Place the baking sheet in the freezer for about 30–45 minutes. Freezing them firmly first ensures they don't slide apart when you dip them in the chocolate.
Melt the Chocolate: In a small, microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until completely melted and smooth.
The Dip: Remove the bites from the freezer. You can either dip them halfway (as seen in the photo) or coat them entirely. Use a fork to dip each sandwich into the melted chocolate, tap off the excess, and place them back onto the parchment paper.
Final Freeze: Return the tray to the freezer for another 30 minutes until the chocolate shell is completely set and frozen solid.
Pro-Tips for Storage
Store the finished bites in an airtight container or a freezer-safe zip-top bag in the freezer. They will stay fresh for up to 1–2 months. For the best texture, let them sit at room temperature for 2 to 3 minutes before taking a bite so they soften up just a tiny bit!