Ok – so technically it’s not summer yet but the weather sure has been acting like it in our neck of the woods. We’ve even hit the low 90s folks! And since I’m a huge fan of all things summer; I wanted to share a popsicle recipe we love to make when the temperature starts to rise.
These mini pops are definitely sweet, but balanced with protein for a healthier kick. Oh, and if your kids are allergic to nuts, not to worry, skip them altogether and just add sprinkles, shredded coconut or even granola. Trust me, they’ll still be packed with protein.
- 3-4 Bananas
- 1 Scoop Organic Protein Powder
- Dark Chocolate Large Bar
- Sliced Almonds, Sunflower Seeds, Pepitas, Cashews
- Zoku Mini Popsicle Mold
- Small Sauce Pan
- Bowls For Toppings And Protein Powder
- Glass Measuring Cup (to hold 2 cups)
- Parchment Paper
- Baking Sheet
- First things first. I've found it easier to work with the banana once it's frozen via a popsicle mold. So be sure to prepare the pops a night before or a minimum 8hrs prior to dipping them into the melted chocolate. Start by peeling and slicing 4 bananas (1-2 inches). Using a spoon, place a piece of banana into the crevice of each mini popsicle mold and smash with spoon until entire crevice is covered. Repeat until all crevices are filled. Top with popsicle sticks.
- Prepare your work space. Let's face it, anything that involves chocolate and melted for that matter, can get super messy. I like clearing our kitchen table and having everything I need on it to make these popsicles quickly.
- Arrange bowls for the toppings you'd like to use (we used almonds, pepitas, and sunflower seeds) and leave a space for the bowl of melted chocolate and protein powder. Place a cookie sheet with parchment-lined paper to place your frozen choco-banana mini popscicles.
- Fill the bottom of a sauce pan with a couple inches of water and bring to a simmer. Place chunks of dark chocolate into a glass bowl (I used a glass measuring cup). Let the chocolate melt, stirring occasionally, until the chocolate is completely melted. Remove the sauce pan and transfer to your work station.
- Once you have everything prepared and ready to go, take out your popsicles from the freezer (I suggest doing a few at at time as the banana can thaw pretty quickly and get mushy if left out too long).
- Dip a popsicle into your protein powder bowl. The powder will stick to the banana rather quickly as it's frozen. Then immediately dip into melted dark chocolate. Be sure to have a spatula or spoon inside the melted chocolate so that you ensure the popsicle is completely covered. I also turn the popsicle as I do this. Remember to move as quickly as possible as the banana will freeze the chocolate almost instantly.
- Remove popsicle from melted chocolate. Use one hand to hold the popsicle and the other to grab toppings. Sprinkle toppings over the melted chocolate while rotating. Again, be sure to move quickly as chocolate will harden and the toppings won't stay put if this occurs.
- Place the chocolate covered popsicles onto baking sheet with parchment paper for a couple minutes. Remove the rest of the frozen popsicles from the mold and replace with chocolate covered bananas back onto the mold. Be sure not to push the chocolate frozen bananas into the mold but rather just use the mold to stand them up. Place back into freezer. Once you've covered the remaining popsicles with chocolate and toppings add them all to the popsicle mold. And viola! you've got yourself a tray of delicious healthy mini treats.
- *Additional Topping Ideas: Sprinkles, Shredded Coconut And/or Granola
Abrazos (Hugs) — Gladys