These eye-popping popsicles look nearly as good as they style. With bananas as the primary ingredient, they’re an energy-packed snack and the no-sugar high coating makes them slightly bit extra particular (and oh so instagrammable).
Banana Choc High Ice Pops
Prep Time: 15 Minutes
- Three massive bananas (about 500g), peeled
- ⅓ cup Lotus Natural Brown Rice Syrup (or natural honey)
- ¼ tsp. pure vanilla extract
- 1 cup Love Natural coconut cream
- pinch of sea salt flakes
- 1 tsp. xanthan gum (non-compulsory)
- ½ cup Love Natural coconut oil, melted
- Three tbsp. Love Natural Cacao Powder
- Three tbsp. chopped Loving Earth Plain Buckinis (or peanuts, almonds)
1. Preheat oven grill to 180°C (350°F).
2. Reduce bananas in half lengthways and place on a baking tray lined with baking paper.
3. Drizzle with 1 tablespoon rice syrup (or honey) and grill for six–eight minutes, or till rice syrup begins to bubble and switch golden.
4. Place caramelised bananas in a blender. Add remaining components and course of till clean.
5. Divide combination evenly between ice-pop moulds. Add a stick and freeze for 4–6 hours.
6. To make the coating, combine coconut oil with cacao in a mug. Dip every ice pop into the chocolate after which dip into Buckinis.
7. Serve instantly or place in a zip-lock bag and return to the freezer. Eat inside 2 months.
When you’re right here, that you must try these vegan peanut butter paddle pops and Jess Sepel’s apple, macadamia and coconut crumble recipe.