Chocolate Banana Pinwheel Wrap
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I had a lot of fun making these the other night. I had a bunch of bananas that were very ripe. I knew I needed to do something with them but I wasn’t sure what. I already had a bag of frozen ones in the freezer for smoothies so I decided to make wraps out of them. Or we could also call them fruit leathers. I also noticed that I had some chocolate ganche in the fridge that needed to be used as well. Chocolate and bananas are a wonderful for pairing together, so I simply combined the two. Easy peasy! This wrap / fruit leather can be cut into long strips, creating fruits leather snacks for yourself or your children. You could leave them in sheets or circle sizes using them as dessert wraps. Can you maybe imagine smearing almond butter on top, maybe a layer of homemade raw jam, then rolling it up!! Or how about making the raw peanut butter cookie dough and spreading that on the wrap and rolling it up?! I am drooling just thinking about the possibilities! YUM!
Ingredients for the wrap:
- In your blender, combine the bananas and chocolate ganche until nice and creamy.
- Pour the batter out onto non-stick teflex sheets that go with your dehydrator.
- Spread out nice and even towards the edges. Dehydrate on 105 degrees for 24 hours. You should be able to peel the wrap off of the sheet without it leaving behind any batter. If you find that it still sticks to the teflex sheet, continue dehydrating.
- To store: I use the Press N’ Seal wrap. I tear off two sheets and lay them down besides one another. I then lay the chocolate wrap onto the Press N’ Seal and roll it up, tucking in the ends. This keeps it nice and soft so it won’t dry out. Store in a cool place for up to several weeks.You can have a lot of fun with this recipe by creating any desired shape. Perhaps a 6″ circle, or small discs…you can even cut it into strips to keep on hand for snacks. In the picture below I sprinkled almond slivers on the batter prior to it going into the dehydrator.
Ingredients for Vanilla Bean Filling:
- 1 cup raw cashews (soaked for min. of 2 hours)
- 1 cup almond milk
- 1/4 cup + 2 Tbsp agave
- 4 tsp vanilla extract
- 1/4 cup raw lucuma powder **
- 3/4 cup raw cold pressed coconut oil
- 2 Tbsp lecithin
- In a high-speed blender, combine the cashews, almond milk, agave, and vanilla until smooth.
- Add the remaining ingredients and blend again until completely creamy.
- Transfer to an airtight container and chill in the fridge until firm enough to spread.
- **Soaking your cashews will help them to blend nice and creamy, you can skip this step IF you have a high-speed blender, if you don’t, then by all means soak them first. You will be much happier in the end. Nobody likes grainy frosting!
- **Lucuma Powder has a delicious full-bodied maple like flavor and is an excellent source of carbohydrates, fiber, vitamins and minerals—including remarkable concentrations of beta-carotene, niacin and iron.