Let's make Chocolate Banana Pops!!
The launch of our Citrus Swimsuit Collection has us feeling fruity this week! From our hand-drawn Clementines to our Peachy orange stripe, we want to keep the sweet and tasty trend going by sharing a RECIPE that will fuel that sweet tooth and keep your energy running wild! We're talking BANANAS!... on a stick ;).
Rhiana of L'herbe Muse gave us the inside scoop on how she creates these fun frozen chocolate dipped banana pops. Give her step-by-step recipe a try and let us know what you think!!
Be sure to give @rhianamygdala a follow to discover more sweet recipes!
For the Chocolate
1/2 cup coconut oil, liquified
1/3 cup raw cacao powder
1/4 cup brown rice syrup
1/2 tsp. vanilla powder
Raw granola (recipe follows)
1 cup Medjool dates
1/2 cup desiccated coconut
1/4 cup gluten free oats
1/2 tsp. vanilla
Pinch of salt
Line a baking sheet with parchment paper.
Peel ripe bananas, slice them in half and insert a popsicle stick into each banana half.
Place bananas on baking sheet and cover with plastic wrap or foil. Freeze bananas for at least 1 hour (preferably overnight).
Chocolate: Combine the liquified coconut oil, raw cacao, brown rice syrup and vanilla powder in a small bowl and mix until smooth.
Remove frozen bananas from the freezer and dip each banana into the chocolate until coated.
Quickly sprinkle the chocolate covered bananas with toppings before the chocolate begins to freeze.
Place bananas back on the baking sheet and in the freezer for another 10 minutes to allow the chocolate to set. (Longer if you only froze the bananas for an hour.)
Raw Granola: Combine ingredients in a food processor and pulse until crumbly. Granola keeps in an airtight container for up to two weeks.