Peanut Butter Coated Frozen Bananas

By Gigirox

Ingredients

• Optional:
• 6 Ripe Bananas
• Popsicle Sticks
• 1/2 C Coconut Oil
• 1/2 C Peanut Butter
• 2-3 T Honey
• 1/2 t Vanilla
• A Pinch of Salt
• 3 T Cocoa plus 2 additional T. coconut oil
• Coconut Flakes or Chopped Peanuts

Details

Servings 6
Adapted from carriedonthewind.com

Preparation

Step 1

Peel bananas and insert a popsicle stick a couple inches into one end. If the banana cracks a little, don't worry; it's going to freeze and won't be a problem. Lay the bananas on a tray lined with parchment or waxed paper, or a nonstick baking sheet. If you want to make your bananas go further, you can cut them in half and have shorter pops. Put this tray in the freezer for at least 30 minutes, until the bananas are very cold, if not frozen through

When your bananas are very cold (or frozen), melt coconut oil in a small saucepan. Turn off heat and mix in peanut butter, honey, vanilla, and salt. If you want to make chocolate pops, then go ahead and stir in the cocoa powder. It should be a fairly thin consistency. Once it's all mixed together, pour it into a tall glass.

Get your frozen bananas, and carefully dip each one into the peanut butter mixture. Hold it over the glass for a minute to drip off. The cold from the banana will harden the coating. Put the tray back in the freezer fora couple minutes, and then do one more coat.

If you want to add coconut or peanuts to the outside, you'll need to have a shallow dish ready with your "sprinkles". The coating will harden pretty quickly, so after the second coat, quickly roll the whole thing into the coconut or chopped peanuts.

Freeze until solid, about an hour if they weren't thoroughly frozen already. If they were, they should be ready to eat within a few minutes.

If you have a little peanut butter mixture left over, you can mix in the leftover coconut flakes and/or peanuts, scoop it onto a cookie sheet, and refrigerate until hardened. Voila... Coconut Haystacks!