6 chopsticks, skewers, ice cream sticks or whatever holds the ice cream pops
Raw “White” Chocolate and Raspberry Frosting
80 ml melted cacao butter
1 1/2 tsp vanilla extract (preferably organic)
80 g cashews
2 tsp agave syrup
A few frozen raspberries, smashed to small pearls
Peanut Butter Frosting
2 tbsp chunky peanut butter
50 ml hot water
A handful of peanuts, roughly chopped
Cut the bananas in two halves, stick each half on a stick of some sort and freeze overnight. The next day, decorate with the frosting(s) of your choice, freeze again for a few hours and serve ice cold.
Melt the cacao over a bowl of boiled water. Process in a blender with all the ingredients, except the raspberries, until smooth. Dip the banana pops into the white chocolate, or criss cross the melted chocolate over the pops. This makes enough to cover two whole pops.
Whisk vigorously, set aside to cool, then top the banana pops with them and freeze again for several hours. This makes enough to cover 3 to 4 whole pops.
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