Chocolate Peanut Butter Banana Pops
Makes about 10 pops using this mold.
For these to be vegan, be sure to use vegan chocolate and peanut butter. Bananas are already vegan.
5-6 frozen, ripe bananas
10 ounces chocolate, chopped or chips
1/3 cup peanut butter
3 tablespoons coconut oil, divided
1/4 cup salted peanuts, chopped
Break or cut the frozen bananas into chunks (or freeze your bananas in chunks) and pulse in the food processor until smooth and creamy. Spoon or pipe the pureed bananas into the popsicle molds, insert sticks, and freeze for several hours (or days).
When ready to coat the pops, line a baking sheet with parchment and place in the freezer.
In a microwave safe bowl, combine the chocolate and 2 tablespoons of the coconut oil. Heat in the microwave in 30 second bursts, stirring between each, until the chocolate is melted and smooth.
In another microwave safe bowl, combine the peanut butter and remaining coconut oil and repeat the same procedure as you did with the chocolate.
Remove the banana pops from the freezer and carefully un-mold the pops. I had to run them under just warm water for a few seconds to get them out without breaking. Working quickly, dip the pops into the chocolate, using a spoon to help coat the pops completely, let any excess chocolate drip, and place on the prepared baking sheet. Repeat with the remaining pops. Stick the baking sheet back into the freezer until the chocolate shell is completely set. Once set, drizzle the pops with peanut butter and sprinkle with chopped peanuts. Place the sheet back into the freezer until set. Can be stored in the freezer for several days.