• 3 medium-ripe bananas, sliced
• 1/4 cup peanut butter (I used smooth PB)
• 10 oz baking chocolate (I used dark)

1. Arrange half of the banana slices on a baking sheet lined with parchment paper. Spread with peanut butter.

2. Top with the other half of banana slices and freeze for about one hour.

3. In the meantime, cut chocolate in pieces and put 2/3 of it in a microwave safe bowl. Microwave on medium power for 30 seconds, stir, then repeat in 15 seconds interval until the chocolate has melted. (If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted (allow a few minutes). Ensure the chocolate avoids contact with water and steam whilst melting). Add 1/3 remaining chocolate and keep stirring until it is fully melted. It's called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly.
4. Remove bites from the freezer and dip them into melted chocolate. You have to work quickly before the bites start to thaw and get mushy. If you want to take you time, you can work with one bite at a time and leave the others in the freezer. Using two forks, dip one bite in melted chocolate and roll it to cover all sides. Using one fork, remove bite from chocolate. With the other fork, remove excess chocolate and arrange the bite back on baking sheet.
5. Freeze at least 3 hours or until ready to serve. Keep them in the freezer.

INGREDIENTS:

DIRECTIONS:

Crust:
• 1 cup walnuts or pecans
• 1 cup cashews
• 2 tbsp agave, honey or maple syrup
• 3 - 4 tbsp almond, rice or soy milk
• 2 tsp pure vanilla extract
• 1 tsp cinnamon
• 1/4 tsp salt
Filling:
• 1 cup organic peanut butter, unsalted (if using salted omit salt)
• 3 medium bananas, ripe (yellow)
• 3 tbsp almond, rice or soy milk
• 2 tsp pure vanilla extract
• 1/4 tsp salt
• 1/3 cup dark chocolate chips, mini or regular (optional)

1. To make the crust, add Crust Ingredients to a food processor and process until a ball of dough forms, stopping and scraping the sides of the bowl. Start with a few tablespoons of almond milk and add more if necessary to bring to a desired consistency. Be careful not to over process the crust into a nut butter. Transfer the dough to a 9" pie dish and flatten on the bottom and sides with your hands to make a pie shell. You can make a pretty rim using the fork.
2. Give food processor a rinse, wipe with a towel and add Filling Ingredients. Process until smooth, pausing and scraping the sides of the bowl. Pour filling into the prepared crust and smooth the top with a spatula. Sprinkle with chocolate chips (optional), cover with plastic wrap and freeze for 3-4 hours or until frozen. Thaw on a counter for about 30 minutes before slicing and serve.
Storage Instructions: Freeze covered for up to 3 months.

Ingredients

• 2 large eggs
• 1 tablespoon vanilla extract
• ¾ cup coconut sugar or unrefined or granulated sugar
• ¼ cup (60 ml) unsweetened applesauce
• 1 cup (125 grams) whole wheat flour or whole spelt flour
• ½ cup (45 grams) Dutch-process cocoa powder (regular cocoa powder would also work - I just prefer the darker taste of Dutch-process)
• 1½ teaspoons baking soda
• ¼ teaspoon salt
• 2 cups (about 300 – 320 grams) peeled and grated zucchini
• 1 cup semi-sweet chocolate chips + ½ cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips)

Directions

1. Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.
2. In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
3. In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.
4. Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
5. Then fold in the zucchini and 1 cup chocolate chips.
6. Pour the batter into the pan and even the surface with a spatula.
7. Sprinkle ½ cup mini chocolate chips on top.
8. Bake for 30 - 35 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.
9. Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.