Banana Candy Bar Pops

- Total time
- 20 minutes
- Preparation time
- 20 minutes
- Calories
- 270
- Portions
- 8
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.
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
Nutritional Facts
8 Serving Per Container | |
Serving Size | |
Calories | 270 |
Entries | Daily value in %* |
---|---|
Total Fat (17 g) | 27% |
Saturated Fat (6 g) | 32% |
Polyunsaturated (3 g) | |
Monounsaturated (5 g) | |
Sodium (48 mg) | 2% |
Total Carbohydrate (30 g) | 10% |
Dietary Fiber (6 g) | 22% |
Total Sugars (18 g) | |
Included Added Sugars (5 g) | |
Protein (6 g) | 13% |
Calcium | 2% |
Iron | 15% |
Magnesium | 10% |
Manganese | 10% |
Phosphorus | 8% |
Potassium (510 mg) | 15% |
Thiamin | 2% |
Vitamin B6 | 15% |
Vitamin C | 8% |
Vitamin E | 10% |