Recipes As Seen on Good Day Sacramento!

3 ripe bananas

1 cup peanut butter or almond butter

1/4 cup unsweetened coconut flakes (optional)

2 TBSP pure maple syrup

splash vanilla

1 (10 oz) bag dairy-free, soy-free chocolate chips

Combine all the ingredients except the chocolate chips in a blender or food processor, and blend until well-combined. Scoop onto a parchment-covered baking sheet:

Freeze for about 30-40 minutes, until hard enough to handle. While those are freezing, melt chocolate in a double boiler. Let cool for 10-15 minutes. Dip each banana/peanut butter ball in the chocolate and return to parchment paper. Place back in freezer to harden. Enjoy!

Note: Store in freezer for best results

Recipe: Chocolate Caramel Almond Bars

Recipe: Caramelized Coconut Chips

a.k.a. Salty Cinnamon Goodness

2 cup unsweetened coconut flakes (not the shredded ones, but the shaved ones)

1/2 tsp. salt

1 tsp. cinnamon (I used about double this since I love cinnamon)

Mix the salt and cinnamon in a small bowl. Heat a nonstick skillet and add coconut flakes. Shake pan to make a single layer. Stir frequently and cook until they get a “toasty” look. Be careful not to let them burn!

Sprinkle the salt/cinnamon mixture over coconut, stir, and then remove from pan and pour onto a parchment paper-covered baking sheet. Allow to cool so they get crunchy. That’s it!