Chocolate dipped bananas and cream (low FODMAP)

10 minutes (plus freezing time) • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • This delightful frozen dessert is the invention of my daughter who is an amazing chef and inspires many of the recipes I publish. It is incredibly creamy, perfectly sweet, and the flavors of banana and chocolate are simply amazing when combined with the silky smooth coconut cream. There’s no need to add extra sugar when you have the sweetness of the bananas to delight your tastebuds.

Ingredients

7 ounces coconut cream (unsweetened)

4 medium-large bananas, sliced and frozen (slice and freeze when bananas are just ripe, without spots)

3 ounces dairy-free bittersweet chocolate, finely chopped

Sliced strawberries (optional)

Directions

Slice and freeze bananas (at least 4 hours ahead, or overnight). It works best to freeze them on a parchment-lined tray so the slices don’t stick together. Once frozen, you can transfer them into a tightly sealed container or Ziploc bag until you’re ready to use them.

Put chocolate chunks or chips in a food processor and pulse until they are finely chopped.

Remove about half the chopped chocolate and set aside.

Add frozen sliced bananas and coconut cream to the chocolate in the food processor.

Pulse a few times and then mix on high for about 30 seconds. Continue to pulse and blend until all banana slices have been blended in. If the mix is too frozen, add a bit more coconut cream.

Serve immediately in bowls with additional chocolate sprinkled on the top along with some sliced strawberries (optional).

Eat and enjoy every bite because you can!

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