Banana Coconut carob treats
These treats are called “unoreos” because they resemble Oreos only vaguely in appearance.
But unlike real Oreos, you can feel good about feeding yourself and your kids these easy, no bake treats that need no added sweetener.
I was inspired to make these after receiving some high quality organic coconut oil in the mail from Tropical Traditions. I was excited when one of my favorite online vendors, Tropical Traditions, provided me with a free sample of this product to review.
I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
But after trying their product, I thought…why not?
If you want to enter to win a 32 ounce jar of organic virgin coconut oil, you must live in the U.S. or Canada. Here’s how:
First get on the Tropical Traditions mailing list here.
Don’t worry, nothing is permanent. If you no longer want to get e-mails from them about their special offers you can always unsubscribe. You also have to be a subscriber to this blog to win. If you’re not a subscriber you can sign up here and get my Paleo snack guide.
After subscribing send an e-mail at Angelaprivin@yahoo.com. Tell me what your favorite food or dish is.
That’s all. The winner will be drawn randomly from the emails I receive. I’ll contact the winner by e-mail to get a mailing address.
I mostly use coconut oil in my dessert recipes. I love to make chocolate or carob fudge with it.
Speaking of which, on to the recipe.
If you are not familiar with carob, it’s a pod just like cocoa but has a naturally sweet flavor, when cocoa tends to be bitter. If you use carob there’s no need to add extra sweetener. If you prefer to substitute cocoa for carob, use half the amount and add in a table spoon of maple syrup or honey.
If you are following the recipe exactly, you will be surprised how the natural sweetness of bananas, coconut and carob make this the perfect low sugar treat.
And aren’t they cute?
One or two bananas, chilled in the fridge
A can of coconut cream (this is not coconut milk but the thick, solid cream of the coconut)
1/2 cup of coconut oil, melted
1/2 cup of carob powder
optional: 1/4 teaspoon of vanilla extract or cinnamon
Mix the melted coconut oil with the carob powder and mix until the lumps are gone. Add cinnamon and/or vanilla if you like those flavors.
Take the bananas out of the fridge, peel and slice into rounds
Use a toothpick or two to dip the banana into the warm coconut oil. If that’s too hard and time consuming, I have an easier method. Spread the banana slices on a cookie sheet lined with parchment paper and pour the carob mixture over it.
Use a measuring cup with a pouring spout for easier pouring.
Let it sit for a bit, then turn over and pour the rest of the mixture on the other half of the banana slices.
Put the cookie sheet in the fridge to cool for half an hour. If you want to eat it faster put it in the freezer for 15 minutes.
When they’ve hardened, spread a little bit of coconut cream on one banana slice and sandwich another one on top of it.
Your healthy banana carob coconut treats are ready to serve! They’re small so don’t feel guilty about eating a lot of them! They’re actually good for you!