Chocolate Peanut Butter Banana Pops

Ingredients

• 1 medium banana, sliced
• 3/4 cup well-stirred canned coconut milk
• 1 1/2 tbsp smooth peanut butter
• 1 1/2 tsp liquid honey
• Pinch salt
• 1 1/4 cups milk chocolate chips
• 1/2 cup coconut oil
• 1 cup unsalted blanched roasted peanuts, finely chopped

Directions

1. Place banana, coconut milk, peanut butter, honey and salt in a blender; purée until smooth.
2. Pour into freezer pop moulds. Freeze until firm.
3. To prepare chocolate sauce, combine chocolate and coconut oil in a microwave-safe bowl. Microwave, uncovered, on high (100% power), stirring frequently, until mixture is smooth, about 1 – 1 1/2 minutes. Cool to room temperature, stirring occasionally.
4. Chocolate sauce may be prepared to this point and refrigerated for up to 2 weeks. Bring to room temperature and stir before using.
5. Pour chocolate sauce into a tall glass; set aside.
6. Place peanuts in a pie plate; set aside.
7. Remove freezer pop moulds from freezer and run under warm water. This helps loosen popsicles.
8. Remove popsicles from moulds.
9. Working with one popsicle at a time, dip into chocolate sauce, shaking off excess. Roll popsicles in peanuts.
10. Place popsicles onto parchment paper-lined trays. Freeze for 10 – 20 minutes or until chocolate sauce is firm.