CHOCOLATE PEANUTBUTTER BANANA POPS

Makes: 6 frozen pops

1 medium banana, sliced 3/4 cup (180 mL) well-stirred canned coconut milk 1½ tbsp (22.5 mL) smooth peanut butter 1½ tsp (7.5 mL) liquid honey Pinch salt 1¼ cups (310 mL) milkchocolate chips ½ cup (125 mL) coconut oil 1 cup unsalted blanched roasted peanuts, finely chopped

1. Place banana slices, coconut milk, peanut butter, honey and salt in a blender; purée until smooth.

2. Pour into freezer-pop moulds. Freeze until firm.

3. To prepare chocolate sauce, combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave, uncovered, on high power, stirring frequently, until mixture is smooth, about 1 to 1½ minutes. Let cool to room temperature, stirring occasionally. Note: Chocolate sauce may be prepared to this point and refrigerated for up to 2 weeks. Bring to room temperature and stir before using.

4. Pour chocolate sauce into a tall glass; set aside.

5. Place peanuts in a pie plate; set aside.

6. Remove freezer-pop moulds from freezer and run moulds under warm water to help loosen the pops. Remove the pops from moulds.

7. Working with one frozen pop at a time, dip into chocolate sauce, shaking off excess. Roll pops in peanuts.

8. Place pops onto parchment paper-lined trays. Freeze for 10 to 20 minutes or until chocolate sauce is firm. Cook’s note: ATCO Blue Flame Kitchen used freezer-pop moulds that hold 1/4 cup (60 mL) each.