These Chocolate Covered Banana Pops are the perfect ice-cream like treat for people wanting to avoid dairy, eggs and refined sugar.
These delicious little morsels keep well in the freezer, or can be stored in the fridge for a few hours to create a softer centre.
Thanks to the creamed coconut and coconut oil in the chocolate coating, these treats are nutritional powerhouses, making them a dessert you can feel good about eating. Don't consume too many if you're trying to lose weight, however, as bananas contain a lot of natural sugar.
My thanks to the Coconut Oil Shop and Natvia for providing ingredients for my test kitchen.
- 3 bananas
- 3T coconut oil
- 3T creamed coconut (fibrous part, not the oily part as that's accounted for above)
- 3T Natvia (Stevia/Erythritol blend)
- 2T dark cocoa
- Pinch salt
- Dash vanilla
- Peel bananas and place in a container to freeze for two hours or more.
- Place the rest of the ingredients in a small saucepan on a medium-low heat and melt together, stirring until well combined and looking like chocolate sauce.
- Take chilled bananas from freezer and slice into 1cm thick pieces.
- Place banana slices in saucepan of chocolate sauce, turn to coat using a spoon, them remove chocolate covered pieces with the same spoon (allowing excess chocolate to drip back into saucepan) and place on a tray lined with baking paper to set.
- Place chocolate covered banana slices in freezer to set, then peel away from the baking paper and either transfer to a freezer-safe container, or serve immediately.