AmericanEasy · Cold
Almond Banana Chocolate Bites
Little rounds of mashed banana and almond packed with chocolate cocoa power, then dipped in even MORE chocolate and rolled in crunchy almonds. Three textures in every bite — creamy, crunchy, melty. Taste Lab's answer to the question: what if a snack was actually delicious AND you could finish it before anyone finished laughing?
Prep
20 min
Rest
45 min
Total
1h 5m
Method
Make the Banana Almond Base
1
2
Add the almond-flour, chopped almonds, 2 tablespoons cocoa-powder, honey, vanilla-extract, and a pinch of salt. Stir everything together with a spatula until it's one dark chocolatey-brown mixture.
3
If the mixture looks too sticky and wet, add another tablespoon of almond-flour. If it looks too dry, add another drizzle of honey. You're looking for dough that holds its shape when you squeeze it.
4
Cover the bowl with plastic wrap and pop it in the fridge for 30 minutes. This gives the banana time to hydrate the flour and makes the mixture way easier to roll.
Shape and Chill the Bites
5
Take the mixture out of the fridge. Roll it between your palms into 12 equal balls — think golf ball sized, or a little smaller. Place each one on a plate or baking sheet lined with parchment paper.
6
Stick the whole tray back in the fridge while you make the chocolate coating. COLD bites dip way better than warm squishy ones.
Make the Chocolate Coating (Adult Handles This Step)
7
Grown-up time! Put the coconut-oil in a small microwave-safe bowl and heat for 30 seconds until melted. Add the remaining cocoa-powder and honey. Whisk it together until smooth and shiny. If it looks too thick, add 5 more seconds in the microwave. The coating should be the consistency of melted chocolate.
8
Let the coating cool for 2 minutes — you don't want it boiling hot or the bites will melt.
Dip the Bites in Chocolate
9
Working quickly (the coating hardens fast!), take one cold bite and dunk the top half into the chocolate coating. Let the excess drip off, then place it back on the parchment. The chocolate should coat the top in a smooth layer.
10
Before the chocolate sets, sprinkle some chopped almond on top of each coated bite. This gives you that AMAZING crunch when you bite in.
Set and Serve
11
Once all the bites are dipped and topped, refrigerate for another 15 minutes. This lets the chocolate coating harden into a shell.
C
Nutri-Score
Fair balance
A–E · lower is better · score 8
Calories
215
per serving
High in saturated fat · 4gCalorie-dense · 215 kcalSource of protein · 7gHigh in fibre · 4gLow salt · 20mg
Protein
7g
Carbs
18g
Fat
16g
Sat. fat
4g
Fiber
4g
Sugar
12g
Sodium
20mg
Gluten FreeDairy FreeHeart HealthyDiabetes FriendlyWeight ManagementAnti InflammatoryLow SodiumHigh Fiber
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Land
10Pt
Runoff
0.03g P
cocoa-powder drives 51% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
3
Umami
9
Sweet
2
Salty
1
Sour
6
Bitter
Textures
CreamyCrunchyMeltySmoothFirm
Aromas
ChocolateyNuttyFruitySweetHoneyed
Kitchen Equipment
Primary Tool
MicrowaveCounter FootprintSmall
Techniques
MixingRefrigerationRollingDippingMicrowave MeltingCoating
Safety & Storage
Cross Contamination
Almonds are used throughout this recipe in three different forms (whole almonds, almond flour, and chopped almond coating). If preparing for someone with tree nut allergies, use dedicated equipment and work surfaces that have been thoroughly cleaned. Avoid preparing near other allergen-containing ingredients.
Storage
Store finished bites in an airtight container in the refrigerator. The fresh banana content makes these treats perishable. Do not leave at room temperature for more than 2 hours.
Shelf Life
Consume within 3-4 days for optimal freshness. The banana base will cause the bites to soften and potentially spoil faster than purely dried-fruit based treats.
Handling
Keep banana almond bites cold (refrigerated) before dipping in chocolate coating. Warm bites will be too soft and will cause the chocolate to seize or not adhere properly.
Allow chocolate coating to cool for 2 minutes before dipping. If coating is too hot, it will melt the frozen bites. If too cool, it will harden before creating a smooth coating.
Equipment Safety
An adult should handle the microwave step for melting coconut oil and cocoa powder. Use microwave-safe bowls and heat in short 30-second intervals to prevent superheating.
High Risk Population
These bites contain raw banana and are not suitable for immunocompromised individuals, elderly, pregnant individuals, or infants under 12 months due to potential bacterial contamination from fresh fruit.
Allergen Warning
This recipe contains almonds and may contain sulfites from honey. Always verify all ingredient labels for allergen information as formulations vary by brand.
Infant Botulism Risk
This recipe contains honey (3 tablespoons total) which is a known source of infant botulism spores. Despite the safety note mentioning infants under 12 months, it attributes the risk solely to fresh fruit when the honey content is equally or more dangerous. Add explicit warning: 'Do not serve this recipe to infants under 12 months of age due to raw honey content. Honey, even in small amounts, can contain Clostridium botulinum spores that an infant's immature digestive system cannot handle.'
Pro Tips
Technique
The colder your banana almond balls are when you dip them, the cleaner your chocolate coating will be. I learned this the hard way when I tried to dip warm balls and got a melty chocolate disaster. Now I stick them in the freezer for 5 extra minutes and it's like magic—the chocolate hardens INSTANTLY into that perfect shell.
Substitution
No almond flour? No problem! You can crush up your favorite cereal into fine crumbs or use rolled oats blended until smooth. The texture changes a tiny bit but they're still amazing.
Storage
These keep in the fridge for up to 5 days, but honestly good luck having them last that long. If you want to stock up, freeze them without the chocolate coating and add the chocolate shell AFTER you thaw.
From the chef
These little bites are a full texture situation in one cold-from-the-fridge package. Mashed ripe banana and almond flour come together into a cocoa-dark dough that you roll into rounds, chill, then dunk in a glossy coconut-oil chocolate coating before the whole thing gets a crunchy chopped almond crown on top. The moment you bite in, the chocolate shell CRACKS, the creamy banana-almond center hits, and then that toasted almond crunch finishes the whole thing off. Three textures, zero cardboard, and you can absolutely finish the whole tray before anyone realizes they were meant to be shared.
TagsChocolateNo BakeKid FriendlyGluten FreeSnackEnergy BitesBananaAlmondHealthy
AllergensTree NutsSulfites
Source: generated · June 10, 2026