The best and easiest wholesome dessert this summer! These frozen Chocolate Caramel Banana Pops feature a banana dipped and coated in a quick salted caramel then dunked into Divine Dark Hazelnut Chocolate. Decorate these ice cream pops with sprinkles, nuts and cacao nibs for a tasty, vegan and gluten-free dessert or snack.
By Nourishing Amy
Chocolate Caramel Banana Pops
Prep Time: 10 minutes
Serves: 6 People
6 popsicle sticks
¼ cup peanut butter
2 tbsp maple syrup
¼ cup melted coconut oil
A pinch of salt
180g or 1 ⅛ cup Divine Dark Chocolate with Hazelnut Truffle bar
1 tbsp coconut oil
Sprinkles, chopped nuts, cacao nibs and other toppings
Peel and slice the bananas in half lengthwise. Insert each banana half with a popsicle stick and place on a board or plate. Freeze for 2 hours or until frozen.
Make the caramel: stir together the ingredients until smooth.
Chop the chocolate and melt with the coconut oil either over a double boiler of simmering water or in the microwave. Have all the sprinkles and nuts ready to go.
Pour the warm and gooey caramel into a heat-proof glass so it’s ¾ full and will fit the banana pop inside. Do the same with the melted chocolate.
One by one, dip the banana pop into the caramel and allow the excess to drip off. The caramel will set quickly and place on a parchment lined tray. Repeat with all 6 banana pops.
Now dip each banana into the chocolate, allowing the excess to drip off and before the chocolate sets, sprinkle with your desired toppings.
Place on a parchment lined tray where the chocolate will set within a couple of minutes (transfer to the fridge for 10 minutes, if needed).
Eat straight away or keep in a Ziploc bag in the freezer for 2 - 4 weeks.