Banana Sushi
A fun and healthy twist on dessert—this banana sushi features a ripe banana coated in rich dark chocolate, topped with crushed pistachios and freeze-dried raspberries. Vegan, easy, and ready in minutes!
Ingredients
- 1 ripe but firm banana peeled
- 60 g dark chocolate (at least 70%) chopped or in chips
- 1 tbsp crushed pistachios
- 1 tbsp crushed freeze-dried raspberries
- Optional: ½ tsp coconut oil (for smoother chocolate)
Instructions
- Prepare toppings: Place the crushed pistachios and freeze-dried raspberries on a plate or shallow bowl. Set aside.
- Melt the chocolate: In a heatproof bowl, melt the chocolate (and coconut oil if using) over a pot of simmering water (double boiler method), or microwave in 20-second bursts, stirring in between, until smooth.
- Coat the banana: Use a fork or skewer to hold the banana over the bowl. Gently spoon or pour the melted chocolate over the banana to coat it evenly. Let excess chocolate drip off.
- Add toppings: Immediately roll or sprinkle the coated banana with crushed pistachios and raspberries while the chocolate is still wet.
- Chill: Place the banana on a parchment-lined plate or tray. Chill in the fridge for 10–15 minutes or until the chocolate hardens.
- Slice & serve: Cut into 1–2 cm thick rounds to resemble sushi. Serve chilled as a snack or dessert.