Frozen Monkey Tails


These frozen ‘monkey tails’ are actually frozen bananas dipped bananas. These make for a simple and delicious snack, and can be healthy too, if you swap the semi sweet chocolate for dark chocolate.

Recipe from: The Everything Ice Cream, Gelato and Frozen Desserts Cookbook by Susan Whetzel

3 large bananas
1-2/3 cup semi sweet chocolate chips (or white/dark chocolate chips)
1 tablespoon shortening or butter


Line a baking sheet with parchment paper. Peel the bananas and cut them in half. Place the cut bananas on the baking sheet, and place in the freezer while preparing the chocolate.

Melt the chocolate chips and shortening/butter in the microwave, heating for 30 seconds and then stirring, until the chocolate is completely melted and smooth.

Remove the bananas from the freezer, and insert an ice cream stick into each banana half. Dip each half in the melted chocolate, and then place on the baking sheet. Do the same for all the banana halves. In case the chocolate starts to harden or clump up, microwave for 30 seconds more, or until smooth.

Freeze the monkey tails for 1-2 hours, and then Enjoy your snack!

(You could also roll the monkey tails in sprinkles, crushed oreos or chopped nuts after dipping in chocolate for studded monkey tails).


Eggless Chocolate Mousse


This is a super simple chocolate mousse recipe, which tastes great as well. This recipe uses silken tofu as the base, which is mostly neutral tasting, and allows the chocolate to really shine through. Feel free to add a teaspoon of instant coffee granules if you would like a deeper, more sophisticated flavour.

1-1/2 cup silken tofu, roughly mashed
1/2 cup caster sugar
1 teaspoon vanilla extract
1-1/2 cup chocolate chips, melted
2 tablespoons water
Fresh fruit or melted white chocolate, for decoration

Combine all of the ingredients in a blender, and blend until soft and creamy.

Pour into individual bowls, or a single serving dish, and chill for 1-2 hours before chilling. Decorate with fresh cut fruit or drizzled white chocolate.