Salty Chocolate Banana Ice Cream Bars


Who doesn’t love the combination of sea salt and chocolate? Chocolate and banana? This triple-combination in a decadent frozen bar is too much…. just too much. The batch makes an 8×8″ pan’s worth. As far as how many servings that makes, let’s just say several generous servings for yourself, and a few small bite-sized squares for those who beg and plead. They won’t last very long.


In a food processor:

1 C medjool dates

1.5 C pecans

2 T raw cacao powder

1 T vanilla

pinch of sea salt

Pulse for about 1 minute until dough forms into a ball then press into a parchment paper-lined 8″x8″ baking dish

PROCESS (2nd layer)

In food processor again:

3 ripe bananas

1/2 C coconut milk

1/2 t vanilla

1/4 C coconut oil

2 T maple syrup

After the above mixture is smooth, pulse in:

2 T chia seeds

2 T raw cacao nibs

Pour onto first layer in the dish and place in freezer while top layer is prepared.


In a small saucepan over VERY LOW heat (or use a double-boiler):

1/2 C chopped cacao butter

1/4 C coconut sugar

when melted, stir in:

1/4 C raw cacao powder

1/4 C coconut oil

1 t vanilla

Pour top layer gently and evenly over your partially-frozen bars and use a spatula to gently spread out if necessary. Note: chocolate topping may ‘sink’ into banana mixture in some spots, this is ok and extra delicious. You just want to make sure that you pour evenly so that the whole dish gets decadent chocolate topping.


Proudly sprinkle celtic sea salt or flaked sea salt generously over the chocolate layer (to taste). We love salty chocolate around here, so I went for the GENEROUS amount. No regrets.


Katie Mae






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