Description
Easy and healthy frozen banana splits made with a vegan and paleo hot fudge sauce!
Ingredients
Scale
For the banana splits
- Bananas, sliced in half length-wise
- Hot fudge sauce (recipe below)
- Sprinkles
- Chopped peanuts or hazelnuts
For the hot fudge
- 5 tbsp coconut oil (can sub butter if dairy free isn’t needed)
- 1/3 cup honey (sub agave for vegan)
- 1/3 cup cocoa or cacao powder
- 1/3 cup unsweetened almond milk (more if needed, see directions)
- 1/4 cup coconut sugar
- 1/2 tsp arrowroot starch (*see note for subs)
- 1/8 tsp sea salt
- 1 cup chocolate chips or chopped chocolate bar
Instructions
- Carefully slice your bananas and set in the freezer on a plate or parchment-lined baking sheet to freeze for at least 1 hour.
- Meanwhile make your hot fudge sauce. Combine all ingredients besides the chocolate chips in a sauce pan over medium heat. Give everything a good stir, then allow to come to a boil. Once bubbling, reduce heat and allow to simmer for 5 minutes to thicken; be sure to whisk occasionally to avoid burning.
- Remove from heat after 5 minutes, then whisk in chocolate chips until a smooth, thick sauce forms. If fudge seems too thick, add more almond milk 1 tbsp at a time.
- Transfer fudge to jars or any storage container to allow to cool, then serve on top of the frozen bananas with any other toppings of choice. Store leftovers in the refrigerator for up to 3 weeks. Gently reheat leftovers in the microwave, or on the stovetop. Be careful not to burn when reheating.
Notes
*Tapioca starch will NOT work for this recipe. Corn starch will work, but will yield a slightly thicker fudge sauce than the arrowroot starch.