• 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
• 3 tbsp. Cacao Powder
• 3 tbsp. chopped peanuts, almonds or Plain Buckinis

• Step 1 :Preheat oven grill to 180°C (350°F).
• Step 2 :Cut 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 3 :Place caramelised bananas in a blender. Add remaining ingredients and process until smooth.
• Step 4 :Divide evenly between ice-pop moulds. Add a stick and freeze for 4–6 hours.
• Step 5 :To 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.