Chocolate Covered Banana Lollies

It's not Fall just yet! I'm still holding onto any little bit of summer while I can. I think we can still anticipate some warm and sunny days ahead and these Banana Lollies are the perfect after-school snack for hungry kiddies.

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This recipe is completely vegan, gluten and soy-free. We are using the very best whole food ingredients like raw cacao - an amazing superfood that's incredibly mineral rich, coconut oil, blood stabilizing cinnamon and REAL maple syrup.

I happen to think that they make a pretty awesome dessert.

Chocolate Covered Banana Lollies

2 bananas, peeled 2 tbsp raw cacao powder 2 tbsp coconut oil 3 tbsp pure maple syrup pinch of vanilla powder pinch of sea salt

Toppings:

2 tbsp shredded coconut flakes 2 tbsp roasted peanuts and sliced almonds 1 tbsp coconut sugar 1 tsp cinnamon

Directions:

Prepare a baking sheet with parchment paper. Set aside. Combine topping ingredients on a plate, mix evenly and set aside. Use Popsicle sticks and pierce the bottom of the bananas with them. Set aside. In a double boiler, combine cacao powder, coconut oil, maple syrup, vanilla powder and sea salt. Stir until oil is completely melted and mixture is smooth and silky. Remove from heat. Dip the bananas into the chocolate mixture, coat evenly. Then coat the chocolate covered bananas with the topping ingredients. Place the coated bananas on the parchment paper and freeze for at least 2 hours.

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