Creamy Peanut Butter Banana Ice Cream Bars

Line an [8x8 inch square pan] with [one complete square parchment paper].

Discard [bananas] peel, break into chunks and add them to a food processor or blender.

Add the peanut butter (1.5 cups), brown sugar (6 tbsp), and salt (0.5 tsp), then blend until completely smooth. Scrape the bowl halfway.

Pour the mixture into the pan, allowing its weight to push the [parchment paper] down. Gently straighten the paper around the edges. Place in the freezer overnight or for several hours until solid.

Place a [baking sheet] into the freezer to chill.

Melt the dairy-free chocolate chips (2 cups) and coconut oil (4 tbsp) together over a pan of simmering water or gently in a microwave. Then allow to cool completely to room temperature, stirring occasionally. It MUST be cool.

While the [chocolate] mixture is cooling, remove the pan from the freezer and turn out the frozen mixture onto a [cutting board]. If you want them to be perfectly shaped, trim around the edges first to neaten the square up, then cut into bars (14). Place the [parchment paper] you used to line your [8x8 inch square pan] on the chilled [baking sheet] and put the cut [bars] on the paper. Pop in the freezer for a few minutes while the [chocolate] finishes cooling. They must be completely solid with no melty bits when you coat them.

When the [chocolate] is at room temperature, remove the [bars] from the freezer. Leave the [parchment paper] on the tray, unless it's too messy, then replace with a fresh piece.

Drop each [bar], one by one into the melted [chocolate]. Spoon over [chocolate] to coat it, then using forks (2), pick up each [bar] and place carefully on the [parchment paper] on the [baking sheet]. Repeat until they are all coated then pop the tray in the freezer to set the [chocolate] for a few minutes.

Once they are set you can transfer the [bars] to a freezer safe container or freezer bag.