Ingredients
25g fresh ginger, finely grated on a micro plane or box grater
4 ripe bananas, sliced 1/4 inch thick (thick = chewy, thin = crispy)
50g coconut sugar
1/2 tsp vanilla powder
Method
- In a mixing bowl, combine all ingredients and mix well, but gently so as to not break the bananas. The bananas should be evenly coated in the sugar and ginger mix.
- On a teflex lined deydrator tray, lay the bananas out and, once all are laid out, scoop some of the excess sugar mix onto each banana.
- Dehydrate at 115 for 8 hour, flip onto a mesh sheet and continue to dehydrate until the banana is chewy, but a little crisp on the outside. If you prefer a crisp texture in the chocolate, dehydrate longer.
- Once the they are ready, add the bananas to your basic dark (milk or white would work too) chocolate recipe for a delicious treat.
These are incredible added to dark chocolate (click here to see a video on how to make raw dark chocolate) or just on their own as a little, spicy snack. I added soaked and dehydrate pecans, banana medicine flower extract and ginger essential oil to the chocolate I made, but you can try adding some of the following to this recipe, if you want to kick it up a notch! Who doesn’t want to kick it up ?!?! Not this chick!
Keep it really simple and just add one from each category–
- Soaked and dehydrated nuts; hazelnuts, almonds, walnuts or pecans
- Medicine Flower Extracts; banana, coffee, coconut or vanilla
- Essential Oils; star anise, ginger, nutmeg, bergamont or black pepper
