Who doesn’t love a choc top? With summer fast approaching it is great to have a healthy recipe on hand that tastes delicious, is good for you and can keep you cool. Leading dietician and Mayver’s ambassador, Susie Burrell, says you can still cool down with a healthier version of the summer favourite. Mayver’s Peanut Butter Banana Choc Tops combines smooth peanut butter as the key ingredient with frozen bananas, vanilla and cinnamon, making this recipe a perfect guilt-free favourite for summer (or any time of the year!).
Peanut Butter Banana Choc Top
Time: 45 minutes | Serves: 6 Gluten Free / Dairy Free / Vegetarian / Sugar Free
1/2 cup canned coconut cream
1/4 cup Mayver’s Smooth Peanut Butter
2 cups frozen bananas
1/2 tsp vanilla essence
1/2 tsp ground cinnamon
1 block vegan chocolate
1 tbsp canned coconut cream
Handful of crushed nuts of your choice
- In a blender or food processor add all ingredients for the icy poles and blend on high speed until combined and smooth.
- Pour into icy pole trays and place in the freezer to set for 8 hours, ideally overnight. The next day, remove the icy poles from the moulds and place them back into the freezer so they don’t melt.
- Melt the chocolate in a bowl over hot water or in the microwave. Once runny, add the coconut cream and mix until combined.
- One by one, dip the icy poles into the chocolate and place them flat onto a tray with baking paper. Sprinkle over some nuts and repeat the process. Use leftover chocolate to drizzle over the rest of the pops. Place in the fridge to set for 10 minutes. Serve and enjoy!
This recipe was provided by @powerthroughplants
Want more? Click here for Healthy Iced Chocolate Cream and Fresh Raspberry Brownies and here for our Blackberry and Banana Cinnamon Smoothie.