Frozen banana pops with a cocoa-tahini coating
Ingredients
- 3 bananas - or however many you like
For the cocoa coating
- 1/2 cup coconut oil
- 1/2 cup cocoa powder (unsweetened from the health food store)
- 2 tablespoons tahini
- 3 tablespoons rice malt syrup
Garnish options
- - toasted almonds
- - popped amaranth
- - sesame seeds
- - pomegranate seeds
- - coconut , etc
Instructions
- Peal and chop the banana into thirds. Stick a skewer or paddle pop stick in the end and freeze for a few hours.
- To make the coating add the coconut oil to a saucepan and melt over low heat. Whisk in the remaining ingredients until combined. Allow to cook a little and add to a bowl.
- Dip the banana into the cocoa mixture and allow to drip off. It will set within a few seconds. I like to dip mine in a second time so the coating is nice and thick.
- Sprinkle on the garnishes if using. Eat straight away or freeze until ready to serve.
Notes
I allowed my bananas to freeze for a few hours so they were not super hard. If frozen solid allow to defrost on the bench for 5 minutes if you prefer.
You will most likely have a little of the coco-tahini coating left over. Pour into chocolate moulds or a baking paper lined dish and freeze. Chop and eat straight from the freezer for a healthy chocolate snack.
You will most likely have a little of the coco-tahini coating left over. Pour into chocolate moulds or a baking paper lined dish and freeze. Chop and eat straight from the freezer for a healthy chocolate snack.