It’s rare that I come across a recipe that I want to make SO badly that I literally run down to the kitchen to prepare it on the spot.
The last time it happened was when I’d found Averie’s Blueberry Banana Oat Cakes. Just a couple of substitutions and it quickly morphed into what is now one of my favorite recipes on the blog, 5 minute quinoa flake bakes!
That reminds me, I haven’t made them in a long time.
But I digress.
Today isn’t about quinoa, it’s about ghosts. Healthy, sugar-free, 3 ingredient frozen “boo”nana ghosts to be exact.
When Gina from Skinny Taste posted this recipe a couple of days ago, I knew I HAD to make it before I’d even looked at the ingredients. Her version called for melted white chocolate.
White chocolate you say?
This is the part where the allergy-free wheels start turning.
Inner dialogue ensues and I’m lost in an ingredient battle of ‘how about this, no that, that won’t work, oh but this will’, conversation with myself.
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Call me crazy, it’s okay.
I quickly landed on coconut butter as a replacement for the white chocolate. It hardens when cold, would make the ghosts as white as can be, and is sugar-free.
Then I moved on to the eyes. The original recipe called for chocolate chips, but we don’t like to keep them in the house too often. I’d like to say I have self control when it comes to snacking, but chocolate chips are a whole other ball game. I’m weak when faced with a bag of mini chocolate morsels of heavenly goodness.
‘Common, you are too, right?
Okay, so the eyes… carob nibs, raisins, chia seeds, flax seeds, they were all fair contenders, but I decided on dried currants.
Really, regardless of the eyes you choose, these little ghosts are delicious!
Playful frozen ghost pops made with banana, coconut butter, and dried currants! Adapted from: Skinny Taste Frozen “Boo”-nana Pops
⅓ cup coconut butter, melted (yields about ¼ cup melted coconut butter)
8 dried currants
1 large banana (approximately 8? long)
Cut banana in half lengthwise, then in half to make four quarters.
Insert a popsicle stick in each quarter and place on a parchment paper lined baking sheet.
Place the baking sheet in the freezer until the banana is frozen – this took about an hour or so.
When you’re ready to top the ghosts, place coconut butter in a microwave safe mug and microwave for 1 minute on power level 5. Stir every 20 seconds to make sure it doesn’t burn. Alternatively, place the coconut butter in a mason jar and allow to sit in a bath of boiling water for 2-3 minutes.
Scoop about half a tablespoon of coconut butter on your finger and spread over the top of the banana, don’t worry about the backside.
Try to cover the banana as quick as possible! The coconut butter will set very fast. Take another half a tablespoon and spread over the remainder of the ghost. I tried spreading the coconut butter with a spoon on a couple of them and it just didn’t work out that well.
Dab a bit of coconut butter on the currants and set for the eyes.
Repeat steps 5 and 6 for the remaining bananas before returning the baking sheet to the freezer for another 30 minutes.