SunButter Banana Ice PopsBeth at RhubarbAndVenison.com
Nut-free, cool, creamy, refreshing summer dessert (or midday treat!) - inspired by Beth at RhubarbandVenison.com
Ingredients:Ice pops: 2 ripe bananas 1/2 cup SunButter 1 cup milk (nondairy if desired) 1 tablespoon honey 1/2 teaspoon vanilla extract
Chocolate coating: 3/4 cup nut-free chocolate chips (Beth mixes dark chocolate and milk chocolate together) 1 tablespoon nut-free coconut oil Sunflower seeds
Instructions:Combine all of the ice pop ingredients in a blender, and blend until smooth and creamy. Adjust sweetness to taste, if necessary, keeping in mind that the frozen version will taste less sweet than the batter. Pour the batter into ice pop molds (number of ice pops will vary, depending on the size of your molds), place a stick in the middle of each mold, and freeze for at least 6 hours, or until solid.
After ice pops are frozen, melt the chocolate with coconut oil over medium-low heat (or microwave in 20 second increments, stirring after each). Let cool.
Cover a baking sheet (or another flat surface that will fit into your freezer) with parchment paper. Remove ice pops from molds (Beth runs them under warm water to loosen them). Dip ice pops partially or fully in the chocolate. Sprinkle with sunflower seeds, then set on parchment paper-covered baking sheet. Place back in freezer until chocolate is hardened.
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