Banana Caramel Pockets

It’s VDAY tomorrow! Vday actually sounds pretty dirty.. let’s just stick with Valentine’s Day.

In all the years we have been dating, Grant and I have never really done the big Hallmark Valentine’s Day. Instead of buying big expensive gifts for each other we make homemade cards and make a meal together. This year Grant is tasked with the main course and I have dessert. We’ll probably get a nice bottle of wine and watch a movie. We are SO romantic.

Grant decided for his main course he is going to make something complex that uses pots, pans, blenders, and mashers… all so that I can experience the aftermath of what I usually do to our kitchen. My dessert is going to be pretty simple. Maybe some chocolate dipped strawberries? Did I ever tell you guys Grant had chocolate dipped strawberries when he proposed? No? Well he did.. so it’s our thing now.

Grant also loves cheesecake but it was his birthday on Tuesday and I bought him some mini cheesecakes so I’m not going to make anything cheese cake flavoured. Grant isn’t a huge fan of chocolate (the horror) so I’m not doing anything drenched in chocolate either.. boo. Instead I made these delicious little pockets! Let’s see if they last until tomorrow..

Did you know Pillsbury crescent rolls are vegan? I didn’t.. until a few months ago when I read one of those “you won’t believe these things are vegan” articles. I never buy them but when the idea for these pockets came to me I knew they would be perfect. They aren’t the healthiest but they sure make an easy dough!

These little pockets come together so quickly and they really do taste like caramel! Oh yaaaa.. sorry, there isn’t actually any caramel in these.. just dates. But we love dates? Right?

Treat yo self, friends.

Chocolate Banana Caramel Pockets
Makes 8 pockets

• 1 pkg Pillsbury crescent roll dough
• 8 dates
• 1 large ripe banana
• 1/4 tsp salt
• 1 1/2 tsp ground flax seeds
• 1/2 cup Enjoy Life vegan chocolate
• 1 tsp coconut oil
• Powdered sugar

1) Soak dates in water for about 20 minutes. Drain and squeeze them gently with a paper towel. Take the pits out.

2) Add dates to a food processor with the peeled banana, salt, and flax seeds. Pulse for 30 seconds or until well combined. Scoop into a bowl and cover with plastic wrap. Place in the freezer for about 15 minutes.

3) Preheat oven to 375F. Cover a baking sheet with parchment paper. Remove date/banana mixture from freezer.

4) Open the crescent roll container and separate each triangle from the giant square (you should get 8). Take a triangle and put about 1 tbsp of the date mixture in the middle. Fold the dough over and pinch the sides together (should make a triangle). Use a fork to seal the sides shut. Place on baking tray. Repeat until all the triangles are used.

7) Bake on the baking tray for 10 minutes, or until golden brown.

8) Remove from oven and let cool for 5 minutes. Place on wire rack to cool completely.

9) Melt chocolate and coconut oil in a small bowl in the microwave (about 1 minute). Once melted, use a spoon to drizzle on each pocket. Place in the fridge to harden slightly. After 10-15 minutes, dust each pocket with powdered sugar.

And yes Davida, I made this for The Great Valentine’s Day Healthy Bake Off! Make sure you check out The Healthy Maven tomorrow for lots of great recipes :).

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What are your plans for Valentine’s Day?