Sous Vide Chocco, Banana and Peanut Butter Frozen Protein Bites


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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This recipe can can be used as a warm spread when it’s straight out of the bag, or if you freeze it, it makes a great naughty-but-nice frozen treat. What I like to do is have a few spoons of it while it’s gooey and hot, and then freeze the rest. It becomes a delicious cold sweet treat that’s way healthier than having a store-bought chocolate ice cream bars.
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Pro-level cooking techniques made simple.

Ingredients for 6

  • 3 Bananas

  • 3 tablespoons of peanut butter

  • 3 tablespoons dark chocolate nibs


  • Step 1

    Heat water bath to 140 °F / 60 °C. Chop up the bananas into ½- to 1-inch slices and put in a zip-seal bag with the peanut butter and dark chocolate nibs. Immerse into the water bath using the displacement method and cook for 30 minutes.

  • Step 2

    Stir the contents and either spread it or spoon it straight away, or freeze it in a popsicle mold or similar for a great frozen treat.

    • Freeze

    • Step 0

      Pop the filled mold into the freezer. Thinly slice to serve.

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140 F / 60 C Recipe Temp
Recipe Time
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