Frozen Choc Banana PopsYum Gluten Free

FROZEN CHOC BANANA POPS

{ EAT A BANANA AND SAY HELLO TO NUTRIENTS, ANTIOXIDANTS AND RESISTANT STARCH THAT FILLS YOU UP WITHOUT FILLING YOU OUT. THE RIPER THE BANANA THE MORE SUGAR IT CONTAINS, SO UNLESS YOU NEED A HIT OF GLYCOGEN POST-WORKOUT, GO FOR ONES THAT ARE YELLOW AND UNBLEMISHED. FREEZE THEM, COVER THEM IN YUMMY STUFF, AND YOU’VE GOT ONE HELLA-GOOD SNACK. }

Contributor: Sally O’Neil

{ INGREDIENTS }

3 bananas

1 cup 90% dark chocolate or leftover basic raw chocolate

1 tablespoon tahini (optional)

SEE TOPPING IDEAS IN METHOD

{ METHOD }

Line a baking tray or large plate with baking paper. Peel the bananas and cut them in half widthwise. Push a popsicle stick into each banana half from the flat cut side.

Melt the chocolate however you like, then dip in the bananas or drizzle the chocolate over the bananas. Sprinkle each banana pop with your fave topping idea so that they stick to the chocolate. Place the pops on the baking paper, then drizzle with tahini (if using).

Freeze for at least 3 hours before serving.

Topping ideas:

1⁄2 cup chopped nuts (such as hazelnuts, pistachios), shredded coconut, rose petals, cacao nibs, caramel sauce (recipe page 182), tahini, orange rind, matcha green tea powder, bee pollen