Banana Candy Bar Pops
![Banana Candy Bar Pops](/-/media/project/dole/dole_banana-candy_bar_pops-38.jpg?h=1686&w=2996&rev=199bbdc5d1f04ae9851e793ece556ea6&hash=574DE8438B43738F51B91C2AC6C45411)
Ingredients
- 8 wooden craft sticks
- 4 ripe DOLE® Bananas, peeled and halved crosswise
- 8 pitted dates
- 3/4 cup no sugar added peanut butter
- 3/4 cup gluten free vegan dark chocolate chips
- 2 teaspoons coconut oil, melted
- 2 tablespoons chopped roasted unsalted peanuts
Directions
1. Line a rimmed baking pan with parchment paper. Insert 1 stick into cut end of each banana; place onto prepared pan and freeze 2 hours or up to overnight.
2. Cover dates with hot water in a medium bowl; soak 15 minutes and drain.
3. Purée dates and 1/2 cup hot water in a blender on high until smooth. Makes about 1/2 cup.
4. Drizzle all sides of frozen bananas with date mixture; freeze 30 minutes or until hardened.
5. Heat peanut butter in a small microwave-safe bowl in microwave oven on high 30 seconds or until melted. Dip 3/4 of each banana pop in peanut butter, allowing excess to drip off; place on same pan. Freeze pops 30 minutes or until hardened.
6. Heat chocolate chips in a small microwave-safe bowl in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in oil. Dip 3/4 of each banana pop in chocolate mixture, allowing excess to drip off; place on same pan and immediately sprinkle with peanuts. Freeze pops 10 minutes or until hardened; serve frozen. Makes 8 pops.