Bananas are a great energy snack and the no-sugar top coating makes them a little more special.
ingredients
Ice Pops
- 3 large bananas (about 500g), peeled
- ⅓ cup rice malt syrup or honey
- ¼ tsp. natural vanilla extract
- 1 cup coconut cream
- pinch of sea salt flakes
- 1 tsp. xanthan gum (optional)
Choc Top Coating
- ½ cup Coconut Oil, melted see product
- 3 tbsp. Cacao Powder see product
- 3 tbsp. chopped peanuts, almonds or Plain Buckinis see product
method
- Step 1Preheat oven grill to 180°C (350°F).
- Step 2Cut bananas in half lengthways and place on a baking tray lined with baking paper. Drizzle with 1 tablespoon rice syrup (or honey) and grill for 6–8 minutes, or until rice syrup begins to bubble and turn golden.
- Step 3Place caramelised bananas in a blender. Add remaining ingredients and process until smooth.
- Step 4Divide evenly between ice-pop moulds. Add a stick and freeze for 4–6 hours.
- Step 5To make the coating, mix coconut oil with cacao in a mug. Dip each ice pop into the chocolate and the nuts or Buckinis. Serve immediately or place in a zip-lock bag and return to the freezer. Consume within 2 months.
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