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
Ingredients
For the Bananas:
3 bananas
6 popsicle sticks
For the Caramel:
¼ cup peanut butter
2 tbsp maple syrup
¼ cup melted coconut oil
A pinch of salt
For the Chocolate:
180g or 1 ⅛ cup Divine Dark Chocolate with Hazelnut Truffle bar
1 tbsp coconut oil
Sprinkles, chopped nuts, cacao nibs and other toppings
Method
Step 1
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.
Step 2
Make the caramel: stir together the ingredients until smooth.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Now dip each banana into the chocolate, allowing the excess to drip off and before the chocolate sets, sprinkle with your desired toppings.
Step 7
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).
Step 8
Eat straight away or keep in a Ziploc bag in the freezer for 2 - 4 weeks.
