Chocolate-Dipped Banana Cream Pops
Introduction:
Delight in a decadent treat that’s perfect for cooling off on a hot day with these Chocolate-Dipped Banana Cream Pops. Combining the lush flavors of ripe bananas and creamy coconut milk, these pops are further enchanted by a luscious chocolate coating speckled with nuts and coconut. This vegan-friendly recipe is not only delicious but also incredibly easy to make, providing a fantastic way to indulge your sweet tooth healthily. Let’s get started!
Ingredients:
For the Banana Cream Pops:
- 2 large, ripe bananas
- 2 cups coconut milk (almond milk can be used as an alternative)
- 1 teaspoon vanilla extract
- 2 tablespoons raw honey (or use maple syrup for a vegan option)
For the Chocolate Coating:
- 1/2 cup dark chocolate chips
- 1 tablespoon coconut oil
For the Nuts and Coconut:
- 3/4 cup unsweetened, shredded coconut
- 3/4 cup finely chopped nuts (choice of peanuts, walnuts, pistachios, or almonds)
Directions:
- Prepare the Popsicle Mixture: In a food processor or blender, combine the bananas, coconut milk, vanilla extract, and honey. Pulse until the mixture is smooth and well combined.
- Freeze the Pops: Pour the mixture into 6 popsicle molds (or 8 if you prefer smaller popsicles). Insert sticks into each mold. Freeze for at least 3 hours, or until the pops are completely solid.
- Prep the Coatings: Spread shredded coconut on one plate and chopped nuts on another. Set aside a baking sheet lined with parchment or wax paper.
- Unmold the Popsicles: Remove the frozen popsicles from the freezer. Allow them to thaw slightly on the countertop for about 3 to 5 minutes. You can also run the molds under very warm water briefly to loosen the popsicles.
- Melt the Chocolate: In a heavy-bottomed pot, melt the dark chocolate chips with coconut oil over low heat. Stir constantly until the chocolate is completely melted and smooth, approximately 2-3 minutes.
- Dip and Coat the Popsicles: Spoon the melted chocolate over each popsicle, covering them evenly. Immediately press each popsicle into the nuts and then the coconut to coat them thoroughly.
- Freeze Again: Place the coated popsicles on the prepared baking sheet. Freeze them uncovered for at least an hour, or until the chocolate coating is solid.
Nutritional Information:
- Calories: 344 kcal per serving
- Servings: 6
Preparation Time: 15 minutes Freeze Time: 4 hours Total Time: 4 hours 15 minutes
Conclusion:
These Chocolate-Dipped Banana Cream Pops are not only a treat to your taste buds but also a visually appealing dessert that’s perfect for sharing. Whether you’re serving them at a party or enjoying one on a quiet afternoon, they’re sure to bring a smile to everyone’s face. The combination of banana and chocolate with a crunchy nut and coconut coating makes these popsicles an irresistible summer treat. Enjoy crafting and savoring these delightful pops!
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Chocolate-Dipped Banana Cream Pops
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
Description
Indulge in the delightful simplicity of Chocolate-Dipped Banana Cream Pops, where creamy frozen banana meets a decadent chocolate shell. These treats blend the natural sweetness of ripe bananas with the rich, bold flavors of dark chocolate, complemented by a crunch of assorted nuts and shredded coconut. Ideal for summer days or as a playful dessert at any event, they offer a refreshingly sweet escape.
Each bite of these Banana Cream Pops promises a fusion of textures and tastes that are not only pleasing to the palate but also visually appealing. They’re the perfect project for a fun kitchen activity with kids or a quick dessert that doesn’t skimp on flavor.
Ingredients
Banana Cream Pops:
2 large, ripe bananas
2 cups coconut milk (optional: almond milk)
1 teaspoon vanilla extract
2 tablespoons raw honey
Chocolate Coating:
1/2 cup dark chocolate chips
1 tablespoon coconut oil
Nuts and Coconut:
3/4 cup unsweetened, shredded coconut
3/4 cup finely chopped nuts (peanuts, walnuts, pistachios, or almonds)
Instructions
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 nuts on another plate. Cover a baking sheet with parchment or wax paper.
Remove popsicles from freezer and allow to thaw a bit on the countertop for about 3 to 5 minutes, or briefly run the mold under very warm water to loosen.
Melt chocolate and coconut oil in a heavy-bottomed pot over low heat, stirring constantly until melted, about 2-3 minutes.
Spoon chocolate over a popsicle, then gently press the popsicle into the nuts and coconut to coat.
Place on the parchment-lined baking sheet and freeze, uncovered, for at least an hour until the coating is solid. Enjoy!
- Prep Time: 15 minutes
- Freeze Time: 4 hours
Nutrition
- Calories: 344 kcal