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.