Frozen bananas have become a pretty well known (in healthy food circles) ice cream substitute, known as “nice cream” but they are also a great base for popsicles. From there the coating can be any kind of chocolate and the final topping can be any kind of nuts or seeds (although my brother is watching me type this and he says that seeds are only appealing to squirrels [he’s wrong]). Dark chocolate is ideal nutritionally because it has a higher concentration of cacao and usually less sugar. Cacao has several antioxidants and other nutrients, as well as compounds that lead to increased production of feel good hormones, making it a natural mood booster when used occasionally and in moderation.
Chocolate Peanut Butter Banana Popsicles
Prep time
Cook time
Total time
Serves: 8
INGREDIENTS:
- 4 bananas
- ½ cup almonds, sliced or chopped finely
- 1 3.5 oz dark chocolate bar (anywhere from 70-90% cacao), broken into small pieces
- 2 tablespoons natural peanut or almond butter
DIRECTIONS:
- Cut the bananas in half and insert a popsicle stick in the cut side through to the top, the further in it goes the more sturdy it will be. Spread out the almonds on a small plate and set aside. Heat up the chocolate and peanut butter in a small sauce pan over low heat on the stove until fully melted and mixed together. Hold the end of the popsicle stick over the container of chocolate and spoon the chocolate onto all sides and let it run down so the whole banana is covered, then roll the chocolate covered banana in the almonds until coated on all side. Once they are all done place them on a large wax paper lined plate and freeze for around 3 hours until frozen all the way through. Serve directly from the freezer or let them thaw for 5 minutes or so. They will keep for a week or so in the freezer in an airtight container.
