These banana cacao popsicles are addictive and a great way to put healthy ingredients into a child’s dessert. They also take no time at all to make since you just throw everything in a blender or food processor. Bananas give a lovely creamy texture to the ice cream and their sweetness balances the bitterness of the cacao. Cacao is incredibly complex food. It’s rich in minerals and antioxidants expecialy flavonoids. Actually 10% od raw cacao are antioxidants. That’s more than any other food. Cacao raises the level of serotonin effectively working as an anti depressant. It also stimulates the secretion of endorphins, which produces a pleasurable feeling. To enjoy the amazing health benefits of cacao it is best to consume raw cacao powder. So if you want a healthy creamy, chocolatey, delicious frozen treat try this recipe. You won’t regret it, I promise.
Raw, Vegan, Vegetarian
6×2 fl oz pops
Preparation time: 15 minutes
Freezing time: 4 -24 hours
2 medium ripe bananas
2 tbsp raw peanut butter
2 tbsp raw cacao powder
½ cup coconut milk
2 tsp agave nectar
2 tbsp raw organic coconut flakes
Place the coconut milk, bananas, peanut butter, cacao and agave nectar in a blender and puree until smooth.
Pour the mixture into six 2-ounce ice-pop molds.
Insert ice-pop sticks and freeze for minimum 4 hours or until solid.
To remove, pour hot water over the molds and gently pull the ice pops out while squeezing the mold.
Place the coconut flakes in a shallow plate and roll the ice pops in the coconut.
Serve immediately or return in the freezer.