Frozen banana pops are a super easy and healthy summer treat. Coat them with adaptogen chocolate to get in a daily dose of herbs to help your body adapt to stress and restore balance. Homemade chocolate is surprisingly easy to make and only takes a few ingredients!
TO PREPARE
To start, cut three bananas in half and skewer with a popsicle stick. Freeze for about an hour or more.
MAKE THE CHOCOLATE
You'll need about 15 minutes, a pot and a glass or ceramic bowl that rests in the top of the pot.
Ingredients:
- 1 cup finely chopped cacao butter*
- 1/4 cup maple syrup
- 1/2 cup raw unsweetened cacao powder**
- 1 tsp vanilla extract
- 2 pinches sea salt
- 1 tbsp of schisandra extract, rhodiola extract, or other adaptogen powder
- Mixins of choice - coconut flakes, nuts, seeds, dried berries
* you can use cocoa butter as well. Cacao butter is raw, cocoa butter is not, but still tastes amazing.
** similarly, you can use cocoa powder instead of cacao powder.
Method:
Add an inch or two of water to a pot and bring to a boil on medium-high. Once boiling, turn the heat down to medium and place a glass (or ceramic) bowl on top of the pot to create a double boiler. Make sure that the bowl is not touching the boiling water.
While the bowl on the pot, add the cacao butter and allow it to melt. This should take just a few minutes depending on how fine you chopped up the cacao butter.
After the cacao butter is melted, whisk in the maple syrup.
Using oven mitts, remove the bowl from the pot and set on a heatproof surface. Whisk in the cacao powder, vanilla and sea salt. Once combined, add the schisandra extract and stir to combine. Taste test and add more salt and maple syrup, as desired.
MAKE THE BANANA POPS
Dip and coat each banana in the chocolate and sprinkle on mixin toppings of choice. Let set in the freezer for 10 minutes.