Description
A delightful and healthier version of the classic chocolate-covered banana ice cream bars, perfect for summer.
Ingredients
Scale
- 2 large, ripe bananas (about 210g)
- 1/4 cup sunbutter (or any creamy nut/seed butter)
- 1 Tbsp honey (or maple syrup)
- 1 tsp vanilla extract
- 2 scoops collagen (optional)
- 1/4 cup water
- 1 cup dark chocolate chunks (or chips)
- 1 Tbsp coconut oil
Instructions
- Blend the filling: Place all filling ingredients in your blender and blend until smooth (about 1-2 minutes).
- Mold the bars: Insert popsicle sticks into a silicone mold and pour the filling, leaving room at the top.
- Freeze until solid: Place molds on a baking sheet and freeze for at least 4 hours until fully frozen.
- Make the chocolate coating: Melt chocolate and coconut oil together over low heat or in the microwave.
- Dip the bars: Remove bars from the mold and dip each into the melted chocolate.
- Set the chocolate: Place dipped bars on parchment paper to set at room temperature or in the freezer.
Notes
Ensure bananas are very ripe for optimal creaminess. If the chocolate is thick, add more coconut oil for easier dipping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg