Fall 2020 LOCALadk Magazine 51
LOCALadk
Choco-Bananas (and other fresh fruit)
Ingredients:
2 cups Fair Trade organic dark chocolate chips
1 cup Fair Trade organic canned coconut milk
1 tsp. Fair Trade organic vanilla extract
¼ tsp. Fair Trade organic cinnamon
Pinch of cayenne (optional)
Fair Trade Himalayan cr ystal salt
Fair Trade organic bananas. Figure ½-1 whole
banana per person depending on how much other
fruit you have.
Other fresh organic fruit of choice. Think rainbow
but use what's in season and local as much as pos-
sible. (In Belize, my favorites were bananas, mango,
coconut, papaya, and pineapple. In the Adirondacks,
it's strawberries, blueberries, peaches, apples, and
pears)
Directions:
1. Warm coconut milk in a small saucepan over medium heat, stirring frequently. When simmering, add
chocolate chips.
2. Remove from heat, cover and let sit for 10 minutes.
3. Whisk chocolate and coconut milk until they form a smooth sauce.
4. Then whisk in vanilla, cinnamon, and cayenne. Set aside.
5. On a decorative platter, arrange fresh fruit cut into slices or halves. Be creative with the arrangement and
use a variety of colors and shapes in your fruit selection.
6. Either drizzle the chocolate over the fruit using a spoon, giving it an rustic design, or cut a tiny corner off a
reused plastic bag and pipe the chocolate like you would with a pastr y bag. This can give you more control
with the drizzle and allow for more intricate decorating.
7. Once you've covered the fruit in the pattern and amount of chocolate you desire, sprinkle with fresh ground
Himalayan salt.
8. Ser ve at room temperature. Offer fondue forks, toothpicks, or corn-on-the-cob holders as utensils.
Chocolate sauce will keep in the fridge for up to a week; freeze for longer storage.
Makes 16 oz. chocolate sauce.
For more on Fair Trade Certified companies and products, visit fairtradecertified.org.
For more on Certified B Corporations and products, visit bcorporation.net.
