Almond Butter And Banana Chocolate-Coated Pops
Officially classified as a ‘nice cream’, the filling can be served as an instant ice cream in itself if preferred.
4 people
10 minutes
480 minutes
Ingredients
- 2 tbsp Almond Butter or peanut butter
- 4 - Banana peeled
- 2 tbsp Desiccated Coconut toasted
- 4 tsp Dried Apricots or dried cranberries, chopped
- 1 tsp Ground Cinnamon
- 4 - Ice Pop Sticks unless the moulds come with their own
- 2 tbsp Milk or unsweetened almond milk
- 1 tbsp SuperValu Goodness Pecan Nuts or almonds or hazelnuts, chopped
To Coat:
-
100
g
Dark Chocolate
chopped
You Will Need:
-
4
-
100ml Ice Pop Moulds
Method
- Break the bananas into chunks, pop into a plastic food bag or container and freeze for at least 4 hours, until firm.
- Place the frozen bananas and milk into a food processor or blender and blitz until as smooth as possible, scraping down the sides if necessary. Add the nut butter and cinnamon and pulse until incorporated.
- Divide evenly between 4 x 100ml or 8 x 50ml ice pop moulds, leaving a little room for expansion on freezing. Push the pop sticks down into the centre. Freeze for 4 to 6 hours, until firm.
- Once set, prepare the ingredients for decorating. Melt the chocolate in a small bowl set over a pan of simmering water or in the microwave, stirring frequently until melted. Leave to cool a little. Prepare your chosen decorations and line a large tray with non-stick baking paper.
- Run the pop mould under warm water for a few seconds to help loosen and release the pops. Lay them on the lined tray. Taking one pop at a time, dip it into the cooled melted chocolate to coat. Allow any excess chocolate to drip off before putting it back down on the tray. Immediately scatter the toppings over to stick before the chocolate sets. Repeat with the remaining pops.
- Serve straight away or keep in the freezer wrapped individually in parchment paper in a food bag or container.
