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