2 large bananas
1-2 teaspoons of Base Culture Maple Almond Butter
¾ cup of paleo chocolate chips
1 tablespoon coconut oil
1. Slice two large bananas into 1/3-inch rounds
2. Place the bananas on a parchment lined sheet pan. a 1-2 teaspoon of Maple Almond Butter on top of half of the slices Top the almond butter with the remaining banana rounds. Place in freezer for 20 minutes.
3. A couple minutes before taking out bananas—Heat 3/4 cup paleo/vegan chocolate chips with 1 tablespoon coconut oil on 30 second intervals in the microwave. Mix together after each interval.
4. Dip half of each banana stack in the chocolate then place on the parchment paper. Sprinkle with sea salt (optional). Freeze for 10 minutes. Enjoy!