These take minutes to assemble and a few more minutes to cook. They also keep well, making them ideal nibbly snacks for when you know you should eat something, but what exactly that is evades you. Creamed coconut is the solid block found in the world food aisles, somewhere between coconut cream and coconut oil, but if you can’t find it, butter or coconut oil will do just fine. These bites are pleasantly sweet without being overbearingly saccharine; what would be described as ‘a guilt-free snack’ in everyday parlance, but I gave up feeling guilty about eating a long while ago, so let’s just dispense with the shame around certain foodstuffs and call them ‘a snack’. You can find semi-dried or dried cherries in the baking aisle of most supermarkets, but glacé cherries or any dried fruit will do. Four of these constitutes two of your 5 a day, too, if you needed any further encouragement.
First, lightly grease a
Peel your bananas, break them in half and pop them into the large cup of a bullet blender or food processor. Add the creamed coconut, or butter, the cocoa powder and
Roughly chop the cherries and add to the bowl, along with the remaining oats. Mix well to coat all of the oats in the chocolate sauce mixture.
Divide the mixture between the cups of the cake tin and press down firmly with the back of a spoon. Bake for 12–15 minutes, then cool for a further 10 minutes in the tin before removing.
Will keep for 3 days in an airtight container if allowed to cool completely before transferring. Not recommended for freezing.
© Jack Monroe, 2020