Chunky Monkey “Ice Cream” Bon Bons

bonbons&muffinsDSC_0547_11544DSC_0547We tend to preface recipes with labels like “paleo” or “gluten-free.” While this can be helpful for people with allergies, it can also cause a lot of people to miss out on some really yummy food! Michelle Tam, a nutritionist and pharmacist who wrote the New York Times bestselling cookbook   Nom Nom Paleo, seems to agree. Rather than use words like “caveman diet” to explain her philosophy of healthy eating, Tam says she doesn’t really try to replicate our primitive ancestors’ diets so much as seeks to eat “real, whole unprocessed foods that are more healthful than harmful to our bodies.” This tasty frozen concoction from is sweet proof that eating well can be a treat. 


  • 3 medium ripe bananas frozen and cut into pieces
  • 1 tsp. vanilla extract 
  • 4 oz. dark chocolate, melted
  • 1 tsp. coconut oil 
  • 3 Tbsp. almonds or walnuts, sliced or chopped (optional – pictured here without) 


 Make nondairy banana “ice cream” in a small food processor by blending frozen banana pieces and vanilla. Put mixture in an airtight container and freeze until solid, at least two hours. Remove ice cream from freezer and scoop into 1-inch balls on a baking sheet lined with parchment paper. Return tray to the freezer and let scoops freeze until solid. (The longer you wait the better; overnight is best but not necessary). Next, melt chocolate and stir in coconut oil. Remove frozen scoops from freezer and dip in melted chocolate one by one or pour chocolate over each scoop until coated. Before chocolate hardens, sprinkle with almonds or walnuts if desired. Store in the freezer in an airtight container for up to one month. 

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One Response to “Chunky Monkey “Ice Cream” Bon Bons”

  1. March 7, 2014 at 8:32 am #

    THANK you for giving credit to Michelle Tam and sharing her site, as well as her recipe! My family loves this, never even realized it was “healthful.” It’s great with a well-blended avocado tossed in, too, making it creamier, more like pudding!

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