Banana Carob Popsicles


Who else has a smile on their face just looking at these gorgeous popsicles? Bananas are a natural mood-booster, thanks to the tryptophan content which converts to serotonin — the feel-good neurotransmitter — and melatonin, which assists with sleep and relaxation. Keep them plain (the quick, easy option) or top them with crushed raw cashews, Beetroot Cashew Butter, or Salted Caramel Nut Butter. If you don’t have any popsicle sticks, you can easily make Banana Bites by coating frozen banana chunks in Carob Mylk Chocolate and set them on a lined tray in the freezer.


Health benefits:


Bananas are a fibre-rich and nutritious energy snack. They also have unique alkalising properties, thanks to their high potassium content. Bananas contain some amines, however, they also supply their own amine/histamine-lowering nutrients magnesium and vitamin C so can often be tolerated by those who are only mildly sensitive to amines.


Ingredients:

  • 5 large ripe bananas, peeled and cut in half

  • 1 batch Carob Mylk Chocolate Bar mixture, recipe on healthy skin kitchen

  • 10 popsicle sticks (from a craft/art shop or large kitchen stores)

Method:


Before you begin, place the whole, unpeeled bananas in the freezer for 30 minutes so they're cold (otherwise the mylk chocolate won't set as quickly) Just make sure you don’t accidentally freeze them!

If you'd like to use the nut butter toppings make these now.

Prepare a plate or tray covered with baking (parchment) paper for your bananas and set aside.

Make the Carob Mylk Chocolate Bar mixture but don't put it in the refrigerator to set. Instead, place the mixture in a deep, narrow cup. This makes it easier to dip and coat the bananas in the melted chocolate.

Remove the bananas from the freezer, peel only the first one, cut it in half and insert a popsicle stick into each half. Holding the stick, dip the banana into the melted chocolate, rotating around to cover most of the banana. You might need to use one of your hands to lightly hold the base of the banana so it doesn't slide off the popsicle stick.

If you're using toppings, add them to the first banana now (on one side only, and while the chocolate is still soft) as this will help the butters and nuts stick to the banana.

You can use any method you wish for the nut butter application; we used a piping bag and a small, round nozzle to create a thin zigzag design. It's easier if you place the banana onto the tray to do this. If you're not using toppings, hold the choc-coated banana upright while the chocolate sets, then place it onto the lined tray.

Follow the same method with the other half of the banana, then continue with the remaining bananas. If the chocolate mixture hardens while you're still covering the bananas, place the container in hot water to melt the mixture. Place the banana tray into the freezer and freeze overnight (serve them frozen). They'll last about ten days in the freezer but, if your family is anything like mine, they won't last a couple of days!


Yumeee x