Chocolate Banana Pops
Growing up I loved an ice cold fudgicle on a hot day! To be honest, I had completely forgotten about them until I came across across a recipe on Instagram the other day. Craving immediately triggered and I set out to make a dairy free version, but knew it had to still taste creamy and a little bit decadent. After two tries, we ended up with the version below and they’re really satisfying as heck! Highly recommend you whip up a batch to keep in the freezer, for the next hot day this summer.
dairy free, gluten free, soy free
Yield: 6 servings/pops
Ingredients:
2 1/2 medium, ripe bananas
3 T cacao, or roasted carob powder
2 T hemp seeds
pinch of salt
1 T vanilla bean paste
1/4 cup organic peanut butter powder, like PB FIT
Heavy shake of cinnamon
1/2 cup + 2 T water
optional: 1-2 T of sweetener of choiee
Blend all ingredients in a high speed blender
Pour into 6 popsicle molds and freeze for at least 12 hours
Remove from popsicle mold, you might have to run the mold under water before removing, and enjoy!
Store any remaining pops in the freezer
