Dark Chocolate & Peanut Butter Banana Pops

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dark-chocolate-peanut-butter-banana-popsIngredients

  • 3 bananas
  • 1/3 cup dark chocolcate chips
  • 1/3 cup peanut butter (or almond butter for paleo)
  • 2-4 tablespoons coconut oil
  • 6 popsicle sticks or straws
  • optional: 1/4 cup shredded coconut

Method

  • Cut your bananas in half and insert your popsicle stick into the cut end.
  • Place the banana pops on a parchment-lines cookie sheet and place them in the freezer for at least 30 minutes.
  • After the pops are chilled, heat the 1/3 cup of peanut butter and 1 tablespoon of coconut oil over low-medium heat until melted and combined.
  • Take the pops out of the freezer and deep each one into the peanut butter dip.
  • Place them back onto the parchment-lined cookie sheet and pop them back into the freezer for a few minutes.
  • Meanwhile, melt the 1/3 cup chocolate chips and 1 tablespoon of coconut oil over low-medium heat until melted and smooth. Add an additional tablespoon of coconut oil if needed to make the chocolate dip thinner.
  • Remove the peanut butter covered pops from the freezer and dip each one into the chocolate and place back onto the cookie sheet.
  • Sprinkle with shredded coconut if you’d like.
  • Freeze for another 10 minutes, or until set, or until you want to eat them.

Thanks to

kelleyandcricket.com for this recipe! 

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