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Chocolate-Dipped Banana Date Sushi

Servings: 9 rolls

Ingredients

  • 10-12 Medjool dates pitted
  • 1 whole banana
  • 1/8 cup natural peanut butter
  • 1/4 cup finely crushed pecans
  • 1/2 cup dark chocolate chips (you may melt more for dipping depth, but you won’t use it all)
  • 1-2 teaspoons coconut oil optional, for thinning chocolate
  • 1 packet chocolate peanut butter collagen (24g protein)
  • Flaky sea salt

Instructions

  • Line parchment paper on your counter. Slice the dates open and press them into a tight rectangle, slightly overlapping. Place another sheet of parchment on top and roll into an even layer.
  • Spread a thin layer of peanut butter over the dates. You want just enough to coat the surface, not a thick layer. Sprinkle the crushed pecans evenly and gently press them into the peanut butter.
  • Place the whole banana along one edge of the date layer. Using the parchment to help, roll tightly into a log, pressing gently as you go to keep it compact.
  • Refrigerate for 20 to 30 minutes to firm up before slicing.
  • Use a sharp knife and wipe between cuts for clean edges. Cut into 9 even pieces.
  • Melt the chocolate chips (with coconut oil if needed) until smooth. Stir in the collagen packet until fully combined. Let the chocolate cool slightly so it doesn’t melt the banana.
  • Dip each slice into the chocolate and place on parchment. Sprinkle flaky sea salt immediately.
  • Refrigerate again until the chocolate sets.

Notes

Nutrition values are approximate values and will vary by brand and how much chocolate you actually use.
Per roll (1 of 9):
~180 calories
~5–6 grams protein
Keep in mind, you may melt more chocolate than you use in order to have enough depth for dipping. Only the chocolate that coats the rolls is reflected in the estimate above.