Chocolate-Dipped Banana Cream Pops

• Vegetarian
• Gluten free

• Produce

  • 2 Bananas, large ripe

• Refrigerated

  • 2 cups Almond milk

• Condiments

  • 2 tbsp Honey, raw

• Baking & Spices

  • 1/2 cup Dark chocolate chips
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened
  • 3/4 cup Nuts

• Frozen

  • 6 Popsicle molds

Found on skinnyms.com

Description

Ingredients

• 2 large, ripe bananas
• 2 cups almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons raw honey
• 1/2 cup dark chocolate chips
• 1 tablespoon coconut oil
• 3/4 cup unsweetened shredded coconut
• 3/4 cup finely chopped nuts (peanuts, walnuts, pistachios, or almonds)
• 6 popsicle molds (recommend BPA-free molds)

Directions

• In a food processor or blender, add bananas, coconut milk, vanilla, and honey. Pulse until well combined. Fill 6 popsicle molds, or 8 for smaller popsicles, and insert sticks.
• Freeze for at least 3 hours, or until completely frozen.
• Spread coconut on a plate and spread nuts on another plate. Cover a baking sheet with parchment or wax paper, to place popsicles after dipping.
• Remove popsicles from freezer and allow to thaw a bit on countertop for about 3 to 5 minutes, or run the mold under very warm water, briefly, to loosen from molds.
• Melt chocolate and coconut oil in a heavy-bottomed pot over low-heat on the stovetop, stirring constantly, until melted, about 2-3 minutes.
• Spoon chocolate over a popsicle and then gently press the popsicle into the nuts and coconut to coat.
• Continue with the other popsicles and place on the parchment paper lined baking sheet. Freeze, uncovered, for at least an hour for the coating to get solid. Enjoy!