Chocolate and banana is an ageless flavor pairing. I decided to add some homemade marzipan to that combination, and the result was a success! Chocolate covered banana marzipan bites have a smooth, chewy texture from the almond marzipan which perfectly complements the creaminess of the banana and slight bitterness of the chocolate. Add some crunch with chopped nuts (I used hazelnuts) or some fun sprinkles for a dash of color. Or mix it up by making them white chocolate covered banana marzipan bites!

Layers of flavor, crunch, and texture mingle to create this cheerful treat. Whip up these chocolate covered banana marzipan bites for any holiday, celebration, or a just-because gift.


for the marzipan

  • 1 cup almond flour or almond meal
  • ½ cup powdered sugar
  • 1 teaspoon almond extract
  • Pinch of salt
  • 3-4 tablespoons corn syrup

for assembly and coating

  • 3 medium-large bananas
  • 1 ½ cups dark or semi-sweet chocolate
  • 1 tablespoon hazelnuts, toasted and chopped
  • 2 tablespoons sprinkles or sanding sugar

makes 21-23 bites


Place the almond flour, almond extract, salt, and corn syrup in a food processor and blend until the ingredients form a ball. Slice the bananas in 1-2 inch pieces and place on a baking sheet lined with parchment paper. 

Break off ~1 tablespoon-sized portions of marzipan and shape to fit on the tops of the sliced bananas. Place the baking sheet in the freezer for 15-20 minutes.

In a small pot, melt the chocolate on low heat until smooth. Remove the baking sheet from the freezer and place each banana-marzipan bite, one by one, into the chocolate until each is evenly coated. Use two forks to transfer the bites from the pot to the baking sheet. Sprinkle with hazelnuts or sprinkles. Refrigerate for 30 minutes or overnight and serve cold or at room temperature!

Chocolate and tahini and tahini caramel are two flavor duos that maximize the deliciously nutty flavor of tahini. When combined to create chocolate tahini caramel, the flavors accentuate tahini’s unique earthy, savory taste in a sweet bundle.

These chocolate tahini caramel buns are the result of constant experimentation with sourdough discard. I always hesitate to throw it away as I can’t bear wasting it! Chocolate and tahini caramel, like chocolate and peanut butter, or chocolate and caramel, are one of those wonderful culinary permutations. They blend so harmoniously in these chocolate tahini caramel buns, which are both sweet and savory, driven by the earthy, nutty tahini caramel and sesame seeds, dark chocolate, and fruity spice of aleppo pepper, all enveloped by flaky layers of chocolate dough. 


for the dough

  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast ** see note
  • ½ cup lukewarm water
  • 3 teaspoons sugar, divided
  • ¼ cup sourdough starter discard
  • ½ cup neutral oil
  • 2 eggs

for the caramel filling

  • ½ cup sugar
  • ¼ cup water
  • ¼ cup tahini
  • 2 tablespoons heavy cream
  • ¼ teaspoon salt
  • 1 teaspoon aleppo pepper
  • ½ cup chocolate chips
  • ½ cup sesame seeds

for the assembly

  • 4 tablespoons (½ stick) butter, melted
  • 1 tablespoon turbinado sugar
  • Powdered sugar for dusting

Note: This recipe uses ¼ of sourdough discard. If you do not have sourdough handy, use a full packet of active dry yeast.

dough steps

In a medium sized bowl, mix together the flour, cocoa powder, and salt, and set aside. Place the active dry yeast in a small bowl or measuring cup and add the lukewarm water and sugar. Give it a mix, and let it sit until it is bubbly, about 5 minutes. This is called “activation,” you know the yeast has been fully activated when it has bubbles on top. 

Once the active dry yeast is visibly activated, place it in the bowl of a stand mixer with the dough hook, or a large bowl if you intend to knead by hand. Add the sourdough starter discard and mix until combined. Then add the remaining 2 tablespoons of sugar, neutral oil, and eggs.

Slowly add in the flour/cocoa powder mixture, ½ cup at a time. Knead until the dough is shiny and slightly firm, about 5 minutes.

Grease the inside of a large bowl with oil and add the dough. Cover it with plastic wrap and let it sit for 2 hours until it has doubled in size.

caramel filling steps

About 1 hour into the dough’s rise, make the caramel filling so it has time to cool before assembling the buns.

Heat the sugar in a small pot on medium high. Do not mix the sugar yet, instead, swirl the pot continuously to redistribute the sugar as it begins to melt. Watch the sugar as it heats, it will happen quickly, about 4 minutes. Once the sugar begins to melt, add in the water then the tahini. At this point, you can safely mix the caramel. Let it continue cooking for 4-5 more minutes, it will become bubbly. Turn the heat to low and add in the cream, 1 tablespoon at a time. Mix until it is completely incorporated and bring it to a boil once more, and let it cook for about 4 more minutes. 

Remove it from the heat and mix in ¼ teaspoon salt and 1 teaspoon aleppo pepper. Let it cool for 40 minutes. 

assembly steps

Roll out the dough into a large rectangle and brush on the caramel sauce. Sprinkle the chocolate chips over the top, followed by the sesame seeds. Roll up the dough from the long side, turn it over on the seam, and cut it into 16 buns. Arrange cut-side up, evenly spaced apart in a rectangular baking dish. Cover with plastic wrap and let rise again for 1 hour. The buns will double in size. 

When you are ready to bake the buns, preheat the oven to 350°F. Brush the buns with melted butter and sprinkle with turbinado sugar. Bake for 35 minutes until they begin to flake and the caramel is bubbly. Let cool slightly and dust with powdered sugar.

The tahini caramel is flecked with fruity aleppo pepper

These flourless peanut butter chocolate chunk cookies are light and airy with a chewy consistency, similar to that of a macaron without the filling. This recipe is a great way to use up extra egg whites and satisfy a chocolate peanut butter craving. Flourless peanut butter chocolate chunk cookies are quick + simple to make and a nice way to end the week on a sweet note!


  • 1 egg + 2 egg whites
  • 1 teaspoon water
  • ¼ teaspoons cream of tarter
  • Pinch of salt
  • ½ cup natural peanut butter
  • ½ cup confectioners sugar
  • ¼ cup dark or semi-sweet chocolate, chopped


Preheat the oven to 350°F. Beat the egg whites and cream of tarter until stiff peaks form. Set aside. In a large bowl, beat together the whole egg with water, salt, and confectioners sugar. Add in the peanut butter and continue to beat until thoroughly combined. Fold in chocolate chips using a rubber spatula. Carefully fold in egg white mixture until all is combined. Spoon cookies onto a baking sheet lined with parchment paper and bake for 9 minutes.

Chocolate with anything is usually delicious, and I find that cornflakes are a surprisingly reliable ingredient when cooking and baking. They add a crispy consistency to any recipe. Unite these two elements to get chocolate cornflake cookies!

To me, these chocolate cornflake cookies are reminiscent of the Ritter Sport chocolate cornflake bar which I think is so fun and special. Any chocolate with a bit of crunch is a winner to me, some of my favorites include Fascia’s chocolate covered potato chips, and Ferrero Rocher. Those are of course delicacies, typically reserved for special occasions, but chocolate cornflake cookies are something you can easily whip up at home. The combination of the crispy cornflakes and dark chocolate make for a buttery and delicious cookie with a bit of extra texture + crunch.


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cocoa powder
  • ½ cup (1 stick)  butter, softened
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup (4 ounces) dark chocolate, chopped
  • ½ cup cornflakes


In a medium sized bowl, mix together the flour, baking soda, salt, and cocoa powder. Set aside.

Cream together the butter, granulated sugar, brown sugar, egg, and vanilla. Slowly add in the flour mixture and blend until incorporated. Add the chopped chocolate and mix until combined. Slowly fold in the cornflakes, taking care to not crush them too much. Roll the dough into a log and cover in plastic wrap. Refrigerate for 1-2 hours.

Preheat the oven to 350°F. Slice the logs of dough into ¼-⅓ inch-thick pieces. Bake on a parchment-lined baking sheet for 11-12 minutes. The cookies will harden as they cool.