Frozen Chocolate Coconut Rum Bananas Recipes

Steps:

• Cut the bananas in half horizontally.
• Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
• In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
• Place coconut onto a plate. Dip the bananas into the chocolate coating, then roll or sprinkle on toppings.
• Place bananas in freezer until the coating has hardened.
• Nutrition Calories: 1663 Fat: 125 grams Carbs 160: grams Fiber: 20 grams Sugars: 116 grams Protein: 18 grams
• Enjoy!

Steps:

• Set an empty egg carton, upside-down, on a baking sheet. Cut 8 small holes in the top of the rounds to hold the pop sticks.
• Put the chocolate into a microwave-safe bowl. Microwave the chocolate on HIGH, stirring occasionally, until melted, about 1 to 2 minutes, depending on the power of your microwave. Stir in the oil and cool slightly.
• Skewer the bananas with a frozen pop stick. Dip the bananas into the chocolate mixture, freeze until the chocolate sets slightly, about 2 minutes. Roll the chocolate bananas in the nuts, and freeze until firm, about 4 hours. Serve frozen.

Steps:

• 1. Line a baking sheet with nonstick foil or parchment paper.
• 2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
• 3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
• 4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
• 5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.