Hello Summer! If you are in Melbourne, you’re either: 1. in a glorious air-conditioned room, 2. at the beach, or 3. passed out in your un-air-conditioned apartment on this 41 degree celsius day. Let’s hope if you’re reading this you are within option number one, meaning you are at home and can whip up these chocolate frozen banana pops to keep you cool and content. If you’re anywhere else in Australia or around the world, you don’t need excuses, these are too damn delicious and easy to not make them.
Bananas are the perfect base for any clean ice-cream alternative and these pops require hardly any work at all. Whip up some chocolate, chop some nuts, dip your banana and freeze.
1/3 cup melted coconut oil
1/3 cup cacao powder
1 – 2 tbs maple syrup (to your liking)
½ cup almonds roughly chopped.
In a small bowl mix the coconut oil, cacao powder and maple syrup together until smooth.
Cut bananas in half and place a skewer in the bottom, pushing it in ¾ the was to the top without letting it poke through.
Dip the banana in the cocolate and then dip in the almonds.
Place on a tray lined with baking paper and freeze for 1 hour.
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