This post is kinda riding off the last post I made – popsicles! Frozen bananas have a similar consistency to ice cream, plus even when they’re dipped in the chocolate sauce, they’re still healthier! I have these as a dessert or post-run snack. Also, since it’s been so hot out, you can have one just because they’re so good. They’re SUPER easy to make in bulk – and I promise you, you’ll want to make them in bulk :).
This recipe is (once again!) from Shalane Flanagan and Elyse Kopecky’s book (the earlier version though this time), Run Fast Eat Slow. I changed the recipe a little bit to make it the right size for my family. You can easily multiply this or split it in half without any problem. Also, it’s vegan. I hope you guys like it!
This recipe makes 20 popsicles
- Popsicle sticks if you got these for the last set of popsicles, you’ll already have them!
- Jelly roll pan
- Parchment paper
- Flat-ish microwaveable bowl not super deep like a jar – you want to be able to have a lot of space to roll the banana and use your hands in
- 10 bananas
- ¾ cups coconut oil
- 1 cup maple syrup
- 1 cup 2 tbsp cocoa powder
- Peel your bananas and cut them in half widthwise. Slide a popsicle stick through each one and stick ‘em in the freezer for a few hours until they’re completely frozen.
- Melt the coconut oil in the microwaveable bowl in slots of 15 seconds until it’s completely melted. (A little off topic, but since it’s summer, my coconut oil is suuuper melty already! Though this may be the same with you too, you want to make sure that it’s completely melted so the sauce isn’t lumpy.)
- Stir in the maple syrup and cocoa powder into the coconut oil until it’s smooth.
- Take out your frozen bananas and roll them in a layer of sauce, then put them back on the parchment paper. If you want to add any toppings, now’s the time to do it, so you’ll have to move quickly!
- Stick your banana pops back in the freezer until the sauce isn’t melty anymore, about insert time here.
- You’re done!! Enjoy!