Chocolate Covered Banana Pops for a Healthy Vegan Treat
I have a little confession…
I do not know about you, but when it comes to all of the birthday parties and food-centered kid activities that seem to be on our social calendars these days, I am actually grateful for our family’s need to eat gluten-free and dairy-free.
It seems that all of these events are usually full of sugar-laden, food-dye-riddled, processed foods. But, because of our dietary needs…
It means that I get to pack and tote the treats that my kids will be eating. It means they will not have a total sugar crash an hour after the party is over. It means they might even eat something healthy at a party (gasp).
It also means I need to keep a well-stocked freezer at all times.
I typically keep a stash of homemade allergy-friendly un-frosted cupcakes in the freezer. Right before a party, we will pull out a couple. The boys will frost their own cupcakes and then they each decorate them with the natural Let’s Do… Organic Sprinklez.
But I discovered a new treat a while ago that my boys have now decided are even more fun to bring to parties..especially because I usually let them each bring three.
Chocolate Covered Banana “Cake” Pops – just minus the actual cake part.
These look just like a cake pop, but instead of cake in the center, it is a banana piece. Even better, by using a Vegan Chocolate Bar for the chocolate covering, these are Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, and Vegan!
And the kids can still decorate them.
And while a chocolate-covered banana is nothing new to the food scene, it is a perfect allergy-friendly Vegan treat to tote along to those parties.
You can make them look just like cake pops in one tenth of the time (using only three ingredients) and your kids will think they are getting a fun treat.
The bonus? You can feel good knowing they are getting a little punch of potassium from the banana and some antioxidants from that dark chocolate.
Chocolate Covered Banana Pops
Gluten-Free, Dairy-Free, Egg-Free, Nut-Free
3 – 4 Bananas (Cut into 1 1/2 inch pieces)
2 3.5 ounce Bars Allergy-Friendly Semi-Sweet or Dark Chocolate, such as SunSpire Fair Trade Organic 65% Cacao Semi-Sweet Chocolate Bar ** See Chocolate Note At Bottom
Assortment of Sprinkles – such as Let’s Do… Organic Sprinklez - place in small bowls for dipping chocolate covered banana tops into
1. Place the pointed end of a wooden skewer, or your cake pop stick, into the center of each banana piece.
2. Place banana pieces on a piece of parchment paper on a plate and freeze for about 2 hours, or overnight.
3. Place chocolate in medium heat-proof glass bowl and place bowl over pot of simmering water. Make sure bowl fits snugly on pot and that bottom of bowl does not touch water inside – just rests on lip of pot. Stir chocolate constantly with rubber spatula until melted, shiny and smooth. Do NOT allow any water to get into chocolate – chocolate will seize immediately!
4. Remove banana pieces from freezer. Use a spoon to pour chocolate evenly over each banana piece. DO NOT dip banana into chocolate. This will cause your melted chocolate in bowl to harden. Using back of spoon, spin banana piece while smoothing chocolate. Make sure to cover the top of the banana.
5. Before chocolate hardens, dip just the tops of the covered banana pieces into your bowl of sprinkles. Then place on parchment paper. Once all bananas are dipped, place back into freezer to harden. Store in container in freezer until ready to use.
**For more information on Organic Dark Chocolate, see what Jenny, of Nourished Kitchen, has to say in a recent post about the Love of Organic Dark Chocolate.
Kim Maes is the creator of the Cook It Allergy Free iPhone and iPad Apps, which customize recipes to meet multiple food allergy needs. She also writes the recipe blog Cook It Allergy Free, where she shares her passion for teaching others how easy and delicious it can be to eat whole, pure allergy-friendly meals that the entire family will enjoy. Kim went back to receive a Master’s Degree in Holistic Nutrition after her son and her husband were diagnosed with Celiac Disease and other food sensitivities.