The best and easiest wholesome dessert this summer! These frozen Chocolate Caramel Banana Pops have half a banana at the core dipped and coated in a quick salted caramel before being dunked into Dark Hazelnut Chocolate. Decorate these ice cream pops with sprinkles, nuts and cacao nibs for a tasty, vegan and gluten-free dessert or snack.
By Nourishing Amy
Chocolate Caramel Banana Pops
Prep Time: 10 minutes
Serves: 6 People
Ingredients
For the Bananas
3 bananas
6 lolly sticks
For the Caramel
60g peanut butter
60ml maple syrup
45g melted coconut oil
A pinch of salt
For the Chocolate
180g Dark Hazelnut Chocolate
1 tbsp coconut oil
Sprinkles, chopped nuts, cacao nibs and other toppings
Method
Step 1
Peel and slice the bananas in half lengthways. Insert each banana half with a lolly stick and place on a board or plate. Freeze for 2 hours or until frozen.
Step 2
Make the caramel: stir together the ingredients until smooth.
Step 3
Chop the chocolate and melt with the coconut oil either over a double boiler of simmering water or in the microwave. Have all the sprinkles and nuts ready to go.
Step 4
Pour the warm and gooey caramel into a heat-proof glass so it’s ¾ full and will fit the banana pop inside. Do the same with the melted chocolate.
Step 5
One by one, dip the banana pop into the caramel and allow the excess to drip off. The caramel will set quickly and place on a parchment lined tray. Repeat with all 6 banana pops.
Step 6
Now dip each banana into the chocolate, allowing the excess to drip off and before the chocolate sets, sprinkle with your desired toppings.
Step 7
Place on a parchment lined tray where the chocolate will set withing a couple of minutes (transfer to the fridge for 10 minutes, if needed).
Step 8
Eat straight away or keep in a Ziploc bag in the freezer for 2-4 weeks.
Step 9
*Note that you will have caramel and chocolate leftover but it’s easier to dip into excess sauces with the bananas than trying to spread it on. Store the caramel in a sealed jar for 1-2 weeks in the fridge and warm back up to make it runny again. Likewise, pour the chocolate into a heat-proof jar or container and store for 1-2 weeks and you can warm back up.
