Craving something sweet yet healthy? Look no further than Crispy Chocolate Banana Bites.
This delightful snack satisfies your sweet tooth while keeping the carbs low, thanks to sugar-free chocolate. In part, inspired by the classic Nestles Crunch bar, these bite-sized snacks use popped amaranth to create that irresistible crunch. Popped amaranth is a light, low-calorie, gluten-free ancient grain that boasts plenty of protein, making it a nutritious alternative.
Why You’ll Love Crispy Chocolate Banana Bites
1. Low-Carb and Sugar-Free: By using sugar-free chocolate, you get sweetness with fewer carbs. It’s a great option for those looking to reduce their sugar intake without sacrificing flavor. I used Sugar-Free Milk Chocolate Chips from ChocZero – but you can use and type of chocolate – eg, dark, white, even a regular, full sugar chocolate.
2. Nutritious Crunch: The “crispy” element comes from popped amaranth, a nutritious grain that adds texture and protein. If you can’t find popped amaranth, don’t worry! Unsweetened puffed rice cereal or toasted quinoa are excellent substitutes that still deliver that delightful crunch.
3. Perfect for Ripe Bananas: Have a banana that’s getting too ripe? These bites are an excellent way to use it up, especially if you’re not in the mood for a smoothie or banana bread. The natural sweetness of the ripe banana pairs perfectly with the chocolate coating and nut butter.
4. Easy Meal Prep: Make a batch or two of these chocolate, banana and nut butter bites to store in the freezer. They are prepped in mini muffin pan – I used a metal pan in video, but later realized much easier to pop out of a .silicone mini muffin pan. They’re perfect for those moments when snack cravings hit. Just grab a few and enjoy a healthier alternative to a candy bar.
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Treat your sweet tooth to this healthy snack – a sugar-free crispy chocolate inspired by a Nestle Crunch bar, nut butter and banana slices! Prep a batch and store in the freezer!
- 1/4 teaspoon coarse salt
- ½ cup sugar-free chocolate chips
- 1 tsp coconut oil
- ¼ cup popped amaranth can sub unsweetened puffed rice cereal
- 1 medium banana sliced into 12 discs
- 3 tbsp nut butter of choice
- 1 medium banana sliced into 12 discs
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In a 12-ct mini muffin tin sprinkle salt evenly in the bottoms of each opening.
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In a small, microwave-safe bowl, heat chocolate chips with coconut oil for a total of 90 seconds, stirring once after 60 seconds. If needed, continue heating in 10 second increments, stirring between, until chocolate is smooth and glossy.
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Stir in popped amaranth (or substitute). Divide this chocolate mixture evenly among the 12 openings.
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Next dollop in about 1 tsp. of nut butter over chocolate and then press in a banana slice.
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Freeze for 20-30 minutes to set. Let sit on the counter for 1-2 minutes to loosen, and then invert muffin tins and tap with spoon to release.
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Store leftovers in freezer for up to 2-3 days.
Makes 12 pieces, each with 84 calories, 10g carb, 6g fat, and 1g protein.