Collegiate Culinaire: Chocolate-Banana Fudgesicles
Only a slight twist from the Chocolate-Covered Katie version, I added in a dash of cinnamon and used almond milk instead.
(makes 5-6 pops)
- 2 T cocoa powder
- 1/2 cup canned coconut milk (see below link, for lower-cal ideas)
- 2 small, very-ripe bananas (200g)
- scant 1/16 tsp salt
- 1/2 tsp pure vanilla extract
- optional: feel free to add peanut butter!
Combine all items in a blender (I used a Magic Bullet). Pour into popsicle molds and freeze. Easy, right? As I said, the hardest part is waiting for them to freeze!