Dark Chocolate-Dipped Bananas

I've always like frozen bananas, long before they were popular or people made them into fake ice cream. I would peel them, wrap them in wax paper to keep them from getting weird and freeze them. And then eat them like a popsicle.

So this recipe from Run Fast, Eat Slow was one that I promptly made. Seriously, chocolate without chocolate? This chocolate doesn't harden to a crunch, it's almost the slightest bit chewy. But it tastes like chocolate and is sweetened with only maple syrup.

Then I promptly ate 2 entire bananas dipped in chocolate in one afternoon. Whoops.

Dark Chocolate-Dipped Bananas
3 ripe bananas, peeled and cut in half widthwise
1/4 cup coconut oil
1/3 cup maple syrup
6 Tbsp. cocoa powder

Skewer each banana half with a popsicle stick or skewer. Freeze at least 4 hours or overnight for easier dipping. Or, if you're impatient like me, go ahead and dip with the risk of the bananas falling off the sticks.

Microwave the coconut oil until melted, and stir in the maple syrup and cocoa powder until smooth. Dip each banana half to completely cover it. Sprinkle with additional toppings like nuts or coconut if you want. Place on a cookie sheet lined with wax paper, and repeat the process.

Freeze until chocolate sets, and then transfer to a storage bag in the freezer for up to 3 months.

Makes 6 banana pops.