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Cacao Banana Pops Recipe
Beat the heat with these super healthy, mineral-rich and refined sugar-free chocolate covered bananas. You'll be amazed at how easy it is to make the chocolate yourself!
INGREDIENTS8 small, ripe bananas ½ cup Navitas Organics Cacao Butter 2 Tbsp. coconut oil 3 Tbsp. maple syrup 6½ Tbsp. Navitas Organics Cacao Powder Pinch sea salt 8 popsicle sticks Toppings: Navitas Organics Cacao Nibs Navitas Organics Goji Berries Navitas Organics Goldenberries (chopped) Navitas Organics Hemp Seeds Flaky finishing salt (such as Maldon) Bee pollen |
DIRECTIONSPeel bananas, cut them in half, and stick a popsicle stick into the cut side of each one. Lay flat in a large resealable bag and freeze. Once frozen, line a sheet pan, plate or cutting board that will fit in the freezer with parchment paper. Melt the cacao butter, coconut oil and maple syrup in a small saucepan over low heat, whisking until combined. Remove from heat, add the cacao powder and salt, and whisk together. Pour the chocolate into a narrow cup for ease of dipping. Dip each banana into the melted chocolate and sprinkle on desired toppings before the chocolate hardens. Place the bananas on the parchment and freeze until the chocolate is hard, about one hour. Store in a large sealable bag in the freezer. Enjoy! *You will likely have leftover chocolate. You can pour it onto a small baking sheet lined with parchment and freeze to make chocolate bark, or save it and use it as a magic shell chocolate sauce!
Submitted by Meredith Rosenbluth, Navitas Organics Product Marketing Manager | Pollinate Journal |
Beat the heat with these super healthy, mineral-rich and refined sugar-free chocolate covered bananas. You'll be amazed at how easy it is to make the chocolate yourself!
Ingredients
- 8 small, ripe bananas
-
½ cup Navitas Organics Cacao Butter
- 2 Tbsp. coconut oil
- 3 Tbsp. maple syrup
-
6½ Tbsp. Navitas Organics Cacao Powder
- Pinch sea salt
- 8 popsicle sticks
-
Navitas Organics Cacao Nibs
-
Navitas Organics Goji Berries
-
Navitas Organics Goldenberries (chopped)
-
Navitas Organics Hemp Seeds
- Flaky finishing salt (such as Maldon)
- Bee pollen
Toppings:
Directions
- Peel bananas, cut them in half, and stick a popsicle stick into the cut side of each one. Lay flat in a large resealable bag and freeze.
- Once frozen, line a sheet pan, plate or cutting board that will fit in the freezer with parchment paper.
- Melt the cacao butter, coconut oil and maple syrup in a small saucepan over low heat, whisking until combined.
- Remove from heat, add the cacao powder and salt, and whisk together.
- Pour the chocolate into a narrow cup for ease of dipping. Dip each banana into the melted chocolate and sprinkle on desired toppings before the chocolate hardens.
- Place the bananas on the parchment and freeze until the chocolate is hard, about one hour.
- Store in a large sealable bag in the freezer. Enjoy!
- *You will likely have leftover chocolate. You can pour it onto a small baking sheet lined with parchment and freeze to make chocolate bark, or save it and use it as a magic shell chocolate sauce!