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When it comes to creating the perfect coating for your Choco-Banana Bliss Pops, the combination of nuts, coconut, and optional marshmallows plays a vital role in enhancing both flavor and texture. Nuts add a delightful crunch and a rich, satisfying taste that complements the creaminess of the bananas and the sweetness of the chocolate.

Frozen Chocolate Banana Pops

Indulge in the deliciousness of Choco-Banana Bliss Pops, the ultimate sweet treat perfect for all ages! Made from ripe bananas, rich semi-sweet chocolate, and a hint of coconut oil, these pops are not only a delightful dessert but also a healthy snack option. Customize them with your favorite nuts or toppings for an extra crunch and flavor. Easy to make and even easier to enjoy, these pops are a fun way to satisfy your sweet tooth while staying guilt-free!
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Ingredients
  

4 ripe bananas

1 cup semi-sweet chocolate chips

1 tablespoon coconut oil

1/2 cup crushed nuts (almonds, walnuts, or peanuts)

1/2 cup shredded coconut (unsweetened)

1/4 cup mini marshmallows (optional)

6 wooden popsicle sticks

Instructions
 

Prepare the Bananas: Peel the bananas and cut them in half crosswise. Insert a wooden popsicle stick into the cut end of each banana half, making sure it goes in deep enough to hold the banana steady.

    Freeze the Bananas: Arrange the banana pops on a parchment-lined baking sheet and place them in the freezer for about 1 hour or until they are firm.

      Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and completely melted.

        Prepare Coating: In a separate bowl, combine the crushed nuts, shredded coconut, and mini marshmallows (if using). Mix well to combine.

          Coat the Banana Pops: Remove the banana pops from the freezer. Dip each banana pop into the melted chocolate, rolling it to ensure an even coating. Allow any excess chocolate to drip off.

            Add the Toppings: Immediately roll or sprinkle the coated banana pops in the nut and coconut mixture until fully covered. Make sure to do this step quickly while the chocolate is still warm, so the toppings stick well.

              Freeze Again: Place the coated banana pops back onto the parchment-lined baking sheet and freeze for an additional 2 hours or until the chocolate is fully set.

                Serve and Enjoy: Once frozen, remove the pops from the parchment sheet, serve them immediately, or store them in an airtight container in the freezer for up to a week.

                  Prep Time, Total Time, Servings: 15 mins | 3 hours | 6 pops