2 h 20 min prepServes 6 people
Ingredients:
- 3 bananas, sliced
- 1 cup dairy-free yogurt (eg coconut or soy)
- 1 cup semi sweet chocolate chips
- Wellington Traditional Water Crackers, as needed
- Chopped pecans (walnuts, or peanuts)
Directions
- Prepare the Base:
- Line a baking sheet with parchment paper.
- Arrange the Bananas:
- Slice the bananas into thin rounds.
- Arrange the banana slices in small clusters/
- Add the Yogurt:
- Top each banana cluster with a spoonful of yogurt.
- Spread the yogurt evenly over the bananas.
- Freeze the Clusters:
- Place the baking sheet in the freezer and freeze for 1-2 hours or until the yogurt is solid.
- Prepare Cracker Crust: In a food processor, blend Wellington Traditional Water Crackers until crumbly. Chop nuts and mix together with crackers in a small bowl.
- Melt the Chocolate:
- Just before taking the clusters out of the freezer, melt 1 cup of semi sweet chocolate chips (e.g. in a microwave or hot water bath).
- Add the Chocolate Layer:
- Remove the clusters from the freezer.
- Spread the melted chocolate over the top of the frozen yogurt and bananas.
- Immediately sprinkle with cracker crust and gently press into the chocolate.
- Final Freeze:
- Return the baking sheet to the freezer for another 5 minutes, allowing the chocolate to set.
- Serve and Store:
- Once the chocolate is set, enjoy! Or store in an airtight container in the freezer for up to two weeks.