Vegan_Choc_Bananas-7

Chocolate Covered Bananas

VIEW WEEKLY MENUS
snack

Enjoy these fun, fruit-filled take on popsicles.

Snack Summer Recipes Party Foods Spring Recipes Quick and Easy Soy-Free Dessert
VIEW WEEKLY MENUS
SERVINGS
4
PREP & COOK TIME
30 min
CALORIES
320
FAT
18g
CARBOHYDRATES
38g
PROTEIN
5g

MAIN INGREDIENTS

  1. 7 ripe bananas
  2. 14 popsicle sticks
  3. 2 cups dark chocolate chips
  4. 2 tbsp coconut oil
  5. ¼ cup unsalted creamy cashew butter
  6. ¼ cup unsweetened shredded coconut
  7. ¼ cup hemp seeds
  8. ¼ cup raw sliced almonds
  9. ¼ cup unsweetened dried blueberries
Allergens: coconut, soy, tree nuts

TOOLS

  • Parchment paper
  • Medium saucepan
  • Baking sheet

INSTRUCTIONS

1
Prepare the bananas
Peel and halve the bananas. Stick the popsicle sticks about halfway, being careful not to poke out the side and split the banana.
2
Melt the chocolate
Line a large baking sheet with parchment paper. Add 1 inch water to a medium saucepan and bring to a gentle simmer. Place a medium heat-safe bowl on top of the pot, making sure the water is not touching the bowl. Add the chocolate chips and coconut oil to the bowl and stir occasionally until smooth and melted.
3
Dip the bananas
Once the chocolate is melted, carefully dip the bananas, spooning the chocolate over to completely cover each. Add the dipped bananas to the parchment lined baking sheet. Continue this process until all of the bananas are coated in chocolate.
4
Dress the bananas
Drizzle the bananas with cashew butter and sprinkle with coconut flakes, hemp seeds, almonds, and dried blueberries. Feel free to add your favorite toppings! Freeze for 30 to 40 minutes and enjoy.