Nuts ’N More spread of choice – we used Toffee Crunch! You’ll need about ½ cup of spread for this recipe.
1/4 cup coconut oil
1 cup dark chocolate chips
Chopped peanuts, shredded coconut, sprinkles or other desired toppings
Slice each banana in half widthwise, then insert a stick into the bottom of each. Transfer to a large baking sheet lined with parchment paper and freeze for two hours
Once the bananas are frozen, use a spoon or knife to gently coat the bananas in a layer of nuts’n more spread. Transfer back to the freezer while you make the chocolate coating.
In a small microwave-safe bowl, combine chocolate chips and coconut oil. Heat for 30 seconds, stir, then heat for another 30 seconds. Stir once more and your chocolate should be fully melted and ready for dipping.
Pour the chocolate into a narrow glass or jar – this will make dipping the bananas easier. Gently dip each banana pop into the chocolate, then coat the chocolate in your desired toppings, working fairly quickly.
Transfer the pops to the freezer for at least 10 minutes to allow the chocolate to solidify.
Enjoy immediately, or store in an air-tight container for up to one month.