Ingredients
GF, RSF 
20 mins + freezing time 
12 - 4 large ripe bananas
- 1 cup coconut yoghurt (or you could also use natural yoghurt)
- 2 tbs pure maple syrup
- 1½ tsp vanilla powder or vanilla extract
- 90g dark chocolate
- ¼ cup roasted almonds, roughly chopped
- 1 tsp fleur de sel (flaked sea salt)
Method
- Place the bananas, coconut yoghurt, pure maple and vanilla powder into a blender or food processor and blend until smooth.
- Pour into popsicle moulds and freeze overnight.
- Once the pops are frozen you are ready to add the chocolate.
- Melt the chocolate over low heat (if you’re using raw chocolate, adding a little coconut oil while melting will often help keep it smooth).
- Set the chocolate aside to cool slightly. You don’t want it too hot when you drizzle it over the frozen pops.
- Remove the popsicles from the moulds and place onto a large piece of baking paper.
- Drizzle the chocolate over the popsicles, then sprinkle with almonds and sea salt.
- Place them back into the freezer for a couple of hours to firm up then they are ready to serve (they will keep in the freezer for a few weeks). Enjoy!
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