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% |