Byline: Glenda Bishop.
I just love chocolate and strawberries. They are a match made in heaven. And when you combine these two flavours into something that is both super healthy and delicious, it’s pretty hard to pass it up.
Most people need to eat more fruit each day, so anything we can do to make fruit more interesting has got to be a good thing. The trick to keeping fruit recipes healthy is to avoid adding in refined sugars, and making sure that you serve them with other whole foods as much as possible.
One of the fun trends lately has been banana sorbets or ‘ice creams’. These are really quick and easy to make and simply involve taking some frozen bananas and then blending them up in a food processor. You can mix the bananas with other frozen fruits, or add in different flavors to create whatever combination you like. But remember to keep any additions really simple so that this dessert remains incredibly healthy and an excellent substitute for sugar-laden ice creams.
So here’s a super easy treat to make at home that both kids and adults will love. You could even use this as a fun way to end a dinner party. Trust me, your guests won’t realize that it’s frozen banana unless you tell them, and neither will the kids! So why not give it a go today.
Banana Sorbet Ingredients
- 2 medium (or 1 and ½ large) bananas, frozen in their skins for at least one day
- 1 tablespoon cocoa powder
- ¼ cup ‘milk’ of your choice (I use rice milk, but any non-dairy option will work, particularly coconut milk)
- 1 rounded tablespoon of shredded coconut
- 2 punnets of strawberries, hulled and chopped
- Extra shredded coconut for serving
Banana Sorbet Instructions
- Remove the bananas from the freezer and sit on the bench for 10-15 minutes until you can peel the skin from the banana. After removing the peel, roughly chop the banana and then put it into a food processor and process until it becomes crumbly.
- Add the cocoa and ‘milk’ and then blend until mostly smooth – you will need to scrape the sides of the bowl to make sure it is all blending well. Then add the coconut and blend until just mixed through, you still want the coconut to be a bit chunky.
- The sorbet can be eaten immediately as a soft-serve, or you can transfer it to a container and freeze for at least 1 hour until it has hardened.
- To serve, divide the strawberries between 4 bowls, top with the chocolate sorbet and sprinkle with the extra coconut.
Glenda Bishop is a Registered Nutritionist and the founder of Healthy Stories. Her mission is to show people that healthy eating can be easy, doesn’t have to cost a fortune, and can taste great! Click here for instant access to her free ebook on How to Get Enough Veggies in Your Day.