Cacao Banana Pops Recipe

INGREDIENTS 8 small, ripe bananas ½ cup Navitas Organics Cacao Butter 2 Tbsp. coconut oil 3 Tbsp. agave 6½ Tbsp. Navitas Organics Cacao Powder Pinch of 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	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. (You can put a rubber band around the edges to keep it in place.) Melt the cacao butter, coconut oil and agave 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, if you wish. 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

INGREDIENTS

8 small, ripe bananas

½ cup Navitas Organics Cacao Butter

2 Tbsp. coconut oil

3 Tbsp. agave

6½ Tbsp. Navitas Organics Cacao Powder

Pinch of 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

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. (You can put a rubber band around the edges to keep it in place.)

Melt the cacao butter, coconut oil and agave 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, if you wish.

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