Toasted Coconut & Pecan Dark Chocolate Banana Pops

An hour before dipping the bananas, peel and cut them into thirds and insert a popsicle or cake pop stick halfway into each banana. Place them on a wax paper lined plate and put the plate in the freezer for an hour. If you are concerned about the bananas absorbing odors from your fridge/freezer, you can cover them with plastic wrap or a large zipper bag.

In the meantime, toast the chopped pecans and shredded coconut in a large skillet over low heat, stirring frequently, until the coconut just begins to brown (about 10-15 minutes). Remove from heat and let the mixture cool.

In a microwave safe bowl or mug (I like to use a tall, skinny coffee mug for this so it’s easier to dip the bananas), microwave the chopped dark chocolate for 30-60 seconds, stirring occasionally until melted. Stir the coconut oil, vanilla, and sea salt into the melted chocolate until well blended. Let it cool to room temperature.

When the bananas are ready, remove them from the freezer and dip them into the melted chocolate, and then either roll them in or sprinkle them with the toasted coconut and pecan mixture. Do whichever is easiest and the least messy for you. Place them back onto the wax paper lined plate. When you’ve coated all of the bananas put the plate back into the freezer and let them freeze on the plate until the coating hardens. Once they have hardened, you can store them in a freezer safe bag or container for one week.