Cinnamon Vanilla Almond Butter Banana Pops
- 2 bananas
- 1/3 cup almond butter (allergic to nuts? Use sunbutter!)
- 1/2 teaspoon pure vanilla extract
- 1/4 tsp cinnamon
- 1/3 cup chocolate chips (for dairy & soy free chocolate chips, use THESE)
- 1 tablespoon coconut oil
- popsicle sticks or bamboo skewers
Preparation time 10mins
Cooking time 60mins
Adapted from primallyinspired.com
Mix almond butter, vanilla, and cinnamon together until well mixed.
Peel and cut bananas in half. Slice the halves vertically in half.
Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.
Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.
Place the banana pops in the freezer and freeze until firm.
When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.
Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. Enjoy!