Chocolate Ganache Banana Cones

Name: Chocolate Ganache Banana Cones
Prep time: 20 min
Cook time: 20 min
Yield: 3
Cuisine: American
Ingredients: 3/4 cup agave syrup ((raw, dark, or maple syrup)); 3/4 cup cacao powder ((raw)); 1/3 cup coconut oil ((raw, cold pressed, melted)); ripe bananas

Posted on February 16, 2016 by Amie Sue in Desserts

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

This is a deceptively simple and impressive recipe that is an absolute must-try for anyone with a dehydrator. If making banana fruit leather weren’t exciting enough in itself, a chocolate ganache filled cone of banana leather pretty much justifies the purchase of a dehydrator right there. The chocolate ganache can also be used for all kinds of other amazingly delicious things, like cakes or for dipping fruit into. I’m sure you’ll have no problem thinking of things you could do with this creamy chocolate goodness! Just look at it!

Ingredients

Chocolate Ganache

3/4 cup agave syrup (raw, dark, or maple syrup)
3/4 cup cacao powder (raw)
1/3 cup coconut oil (raw, cold pressed, melted)

Banana Cone

ripe bananas

Servings:

Units:

Directions

Prep

20 min

Total

20 min

Chocolate Ganache

Place all of the ingredients in a blender and process until smooth.
Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
Can be stored in a glass container in the fridge and used for all kinds of things!

Banana Cone

Ingredient quantities will vary depending on how many and what you want to make them.
In a food processor or blender, blend the bananas to a smooth texture.
Pour the batter onto the non-stick sheets that come with the dehydrator and spread into a thin square shape. If you don’t have non-stick sheets, use parchment paper, not wax paper .
Don’t spread too thin or it will create holes when drying.
Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue to dry for 10+ hours. Dry times will always vary on how thick or thin you spread it, the climate and humidity that you live in. Once dry enough, flip the banana leather onto the mesh sheet and peel off the non-stick sheet and continue to dry until you can touch the leather and it doesn’t stick to your hand. It should still be pliable.
o store, lay a large enough sheet of plastic wrap on the counter, place the leather in the center, fold one edge of the plastic onto the leather and roll into a tube.

Assembly

Cut the leather into equal sized squares. Roll into a cone shape, wetting the edges so they stick together. If you have Cream Horn Molds (scroll towards the bottom of the Amazon page) you can use that to help shape the cones.
Pipe the ganache into the cone and then using a small cookie scoop, place a dollop on top so it looks like an ice cream cone.
Dip in crushed nuts or shredded coconut. Enjoy right away or store them in the freezer for up to a month.