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5 from 1 vote

Salted Chocolate Dipped Banana Almond Pops with Malted Coconut Honey.

A sweet and creamy pop
Prep Time25 mins
Cook Time5 mins
Rest/Freeze50 mins
Total Time1 hr 20 mins
Course: Dessert, Snack
Cuisine: American
Keyword: almond, banana, pops, popsicle, salted chocolate
Servings: 8 POPS
Calories: 874kcal
Author: halfbakedharvest

Ingredients

Pops

  • 2 very ripe bananas (frozen bananas work too)
  • 1 cup Almond Breeze Almondmilk Coconutmilk Original Unsweetened
  • 1 cup creamy almond butter
  • 2-4 tablespoons honey
  • 1 tablespoon vanilla extrct

Malted Coconut Honey (optional)

Chocolate Shell

Instructions

  • In a blender or food processor, combine the bananas, almond butter, Almond Breeze, honey and vanilla. Blend until completely smooth and creamy. Make sure the almond butter is completely mixed, it can stick to the sides and bottom of the food processor sometimes.
  • Pour the mixture among 8 popsicle molds or paper dixie cups. Place popsicle sticks in the center of each mold. Place the molds in the freezer and freeze until firm, about 4 hours.
  • About 30 minutes prior to removing the pops from the freezer, make the malted honey (if making). Place the Almond Breeze, honey (or sugar), coconut oil and malted milk powder in a large sauce pan over medium heat. Bring to a boil, whisking frequently and cook for 8-10 minutes or until thickened. Remove from the heat and allow to cool 15 minutes before dipping the pops.
  • To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds. Working with one pop at a time, dip just one side of the pop in the honey sauce and allow the excess to drip off. Place the pop, dipped side up (so no honey sauce really touches the wax paper) on a wax lined baking sheet and put in the freezer. If you dip the whole in the sauce, it is just a little bit harder to get the pops off the wax paper without peeling away the honey sauce. Repeat with the remaining pops and freeze for 20 minutes.
  • Meanwhile, make the chocolate shell. Combine the chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the pops.
  • Remove the pops from the freezer one at a time and dip in the chocolate shell. Quickly sprinkle with chopped almonds, coconut and a little salt. If desired drizzle with more honey sauce. Eat OR store in the freezer until ready to eat. Repeat with the remaining pops.

Notes

*Use your favorite flavor of Almond Breeze Almondmilk. Whatever you love will work great in these pops!

Nutrition

Calories: 874kcal | Carbohydrates: 77g | Protein: 12g | Fat: 61g | Saturated Fat: 31g | Cholesterol: 3mg | Sodium: 162mg | Potassium: 742mg | Fiber: 9g | Sugar: 58g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 248mg | Iron: 6.6mg