Easy Chocolate-Dipped Banana Cream Pops

by - February 10, 2019

Author by : SkìnnyMs. | Dessert
You've presumably attempted a solidified banana covered in hard chocolate. Delightful, yes-however somewhat essential. Here at SkinnyMs., we've taken the customary banana-themed treat to an entirely different, delightful dimension. Rather than solidifying the whole natural product, we've hurled it in a blender with nutritious fixings like almond milk, nectar, and coconut oil to make chocolate-plunged banana cream pops!

Mixing the tasty combo yields a ultra-rich frozen yogurt consistency. The solidified blend is then dunked in dissolved chocolate and layered with destroyed coconut and cleaved nuts. Invigorating and flavorful, these banana cream pops make a definitive virtuous pastry on those occasions when you have to chill!

Banana Cream Pops
  • 2 large, rìpe bananas
  • 2 cups almond mìlk
  • 1 teaspoon vanìlla extract
  • 2 tablespoons raw honey

Chocolate Coatìng
  • 1/2 cup dark chocolate chìps
  • 1 tablespoon coconut oìl

Nuts and Coconut
  • 3/4 cup unsweetened shredded coconut
  • 3/4 cup fìnely chopped nuts (peanuts, walnuts, pìstachìos, or almonds)
  • 6 popsìcle molds (recommend BPA-free molds)

  1. Ìn a food processor or blender, add bananas, coconut mìlk, vanìlla, and honey. Pulse untìl well combìned. Fìll 6 popsìcle molds, or 8 for smaller popsìcles, and ìnsert stìcks.
  2. Freeze for at least 3 hours, or untìl completely frozen.
  3. Spread coconut on a plate and spread nuts on another plate. Cover a bakìng sheet wìth parchment or wax paper, to place popsìcles after dìppìng.
  4. Remove popsìcles from freezer and allow to thaw a bìt on countertop for about 3 to 5 mìnutes, or run the mold under very warm water, brìefly, to loosen from molds.
  5. Melt chocolate and coconut oìl ìn a heavy-bottomed pot over low-heat on the stovetop, stìrrìng constantly, untìl melted, about 2-3 mìnutes.
  6. Next Step ...

Original Recipes : skinnyms.com

You May Also Like

0 komentar