1 Ripe, Firm Banana
1 teaspoon infused oil
3 Tablespoons bittersweet chocolate chips
Optional: coconut flakes, hemp hearts, chopped nuts, cocoa nibs
Prep time: 5 minutes
Cook time: 10 minutes
Ready in: 1-2 hours
** Extra time needed for decarboxylation and infusion. See our infusion guide*
Prep a small tray with parchment paper, making sure it fits in your freezer.
Set up your double boiler: place a large glass (oven safe) bowl over a pot of simmering water, about 1-2” deep, making sure the bowl and water do not touch. Combine chocolate chips and infused oil in the bowl and melt using double boiler over very, very low heat (you don’t want to destroy the cannabinoids).
In the meantime, slice ripe banana into 1” chunks. Set aside.
Once the chocolate and infused oil are melted and incorporated, remove from heat. Add banana chunks to the bowl of chocolate and stir carefully with rubber spatula, coating well. Place each piece on your parchment-lined tray. While chocolate is still warm, you can add optional toppings like coconut flakes, chopped toasted nuts, hemp hearts, or cocoa nibs sprinkling them into the melted chocolate. You may need to press the toppings lightly into the chocolate so they adhere well.
Place the tray in the freezer so each piece solidifies. Once frozen, you can remove from parchment and store in a freezer bag to enjoy any time.
Gluten free, Dairy free
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