Pickled Rose
Food and art, mutually inspired.
Tomato Art.jpg

Fine Art Friday

Frozen Chocolate Salted Honey-Tahini Banana Bombs

EASY HEALTHY-ISH FROZEN DESSERT ALERT! Beat the heat with my frozen chocolate salted honey-tahini banana bombs. An addicting salted honey-tahini sauce sandwiched between two slices of ripe banana, coated in a crunchy chocolate shell studded with sprinkles, toasted coconut, sesame seeds, cocoa nibs, and of course flaky sea salt.

Pro Tip: be sure to use a coating chocolate specifically for candy making to guarantee you get that wonderful snap of chocolate when you bite into it. Ghirardelli makes a great one which I found at my local target.

Eat them as soon as the chocolate hardens if you’re feeling impatient, or pop them in the freezer for a frozen treat. My advice- make a double or triple batch, because these little guys are the bomb.com.

Sprinkles and Drips

Sprinkles and Drips

Frozen Chocolate Salted Honey Tahini Banana Bombs

Frozen Chocolate Salted Honey Tahini Banana Bombs

Frozen Chocolate Salted Honey Tahini Banana Bombs


1/3 C tahini paste

2 Tbsp honey

1/4 tsp kosher salt

1/2 tsp vanilla extract

2 bananas

10 oz Ghirardelli dark melting wafers

Optional Toppings: sprinkles, toasted coconut, toasted sesame seeds, cocoa nibs, sea salt

In a small bowl mix tahini, honey, salt, and vanilla together. Line a baking sheet with parchment paper. Slice bananas into 1/4” slices keeping them in pairs, approximately 24 pairs of banana slices, and place on the parchment lined baking sheet. Fill each pair of banana slices with 1/4 tsp of tahini mixture.

Melt chocolate wafers according to the package directions. Spoon 1 tsp of melted chocolate over the bananas making sure to coat all sides. Immediately top with your favorite toppings. Place baking sheet in refrigerator for 15 minutes to firm up chocolate. Transfer banana bombs to a parchment lined, freezer safe container and freeze overnight.

Banana Bombs Ingredients.jpg