Because frozen bananas are like, the best thing ever.
Cover them in chocolate, sprinkle with chia seeds and dip in salted date caramel and I’m pretty sure your brain will explode.
Frozen bananas blended are the equivalent of a super creamy vegan ice cream, so a frozen banana on a stick is basically a popsicle.
This is done easiest by putting ripe banana halves (or small, whole bananas) on popsicle sticks and freezing them first for a few hours. Then melt chocolate and add a tablespoon of coconut oil to help it stay smooth while working with it. If you don’t freeze the bananas first, you run the risk of them breaking or falling off the stick while you’re covering them in chocolate. Sprinkle chia seeds on them while the chocolate is still wet so that they stick.
Freeze the covered bananas until you’re ready to eat them and make some salted date caramel in the mean time.
I soaked 1 cup of medjool dates (about 10-12 dates) in water for a few hours prior to making the caramel.
I added the dates and 1/3 c of the sweetened soaking water to my blender with 1/4 teaspoon salt and 2 tablespoons of almond butter. Add a pinch more salt at a time if it’s not salted enough.
Adding more/less of the soaking water will make your caramel more/less thick (duh). I opted for a little bit thinner than normal caramel here to make dipping easier.
The caramel with keep well in the fridge for a week.