Vegan Dark Chocolate Elvis Bites

These Elvis Bites are the most PERFECT combo of bananas and chocolate (with a bit if coconut, because duh!)

Made with Native Forest Coconut Cream by @themindfulhapa

The base is made of a perfect blend of dried banana chips, roasted peanuts, medjool dates, and Let’s Do Organic Toasted Coconut Flakes!

Ingredients:

•  1 1/2 cup dried banana chips
•  1/2 cup roasted unsalted peanuts
•  1 cup Let’s Do Organic Coconut Flakes
•  1 cup pitted medjool dates (10-12)

• 1 cup semisweet chocolate chips
• 1/4 cup Native Forest Coconut Cream
• 1 tbsps peanut butter (+extra for swirling on top)

 Directions:

1. Make your base – In a food processor, blend together banana chips, peanuts and 1/2 cup Let’s Do Organic Coconut flakes until fine (try the toasted variety!). Remove from food processor and set aside.
2.  To the food processor, add your pitted dates and blend for 30 seconds – 1 minute, or until dates have formed into a ball.
3. Next, add your base back in along with other 1/2 cup of Let’s Do Organic Coconut Flakes – this ensures you get some chewy toast coconut flakes in every bite! Pulse until fully combined and mixture sticks together (Add a few tsp of water if having difficulty)
4. Line a 8×4 loaf pan with parchment paper. Press date mixture into the bottom of a plan and flatten with a spatula so you have an even layer. ⠀
5. Make your peanut butter ganache – melt you chocolate chips and Native Forest Coconut Cream in a microwave-safe bowl in 30 seconds increments until melted. Stir in your peanut butter.
6. Pour the pb ganache in the loaf pan and spread in a single even layer. Optional: add swirls of peanut butter to make it extra pretty.⠀
7. Move pan to the freezer and let set for 1-2 hours.
8. Enjoy!