Tag Archives: Food Inspiration

Chocolate Covered Banana Pops 3 Ways! Chocolate Raspberry, Toasted Coconut and Pecan!

Banana Pops on a tray and napkinsBanana Pops are a delicious healthy treat that you can make at home! They are beautiful and perfect for cravings! Seriously good!

Chocolate Covered Banana Pops on a stick

Kids love these too. Roll them in their favorite toppings, and if they are picky, make them plain dipped chocolate.

Yummy Yummy Banana Pops

There is a vast amount of toppings that you can roll these in, so go with your favorites. But I have to say, these three varieties are Very, Very delicious.

Chocolate Dipped Banana Pops on a cookie sheet

The raspberry has that tart flavor that contrasts beautifully with the dark chocolate cashew butter coating.

Raspberry Banana Pop

The toasted coconut is crunchy and delightful on the outside. Yum!

Chocolate Banana Pop with Toasted Coconut

If you love nuts on your hot fudge sundaes or in your ice cream, then the pecan version is yours!

I also combined the pecans and raspberries and pecans and coconut in some of the banana pops!

Yummy Yummy Banana Pops

Why not make a variety batch to please everyone?

Banana Pops 5

Super simple, fun and easy to make, you can definitely include the kids in making these!

Chocolate Covered Banana Pops 3 Ways

Ingredients:

5 yellow bananas (not too ripe, yellow with no brown spots)

9 oz. of Dark Chocolate Chips (I used this allergy free kind)

1/3 Cup of Cashew Butter (I used this Maple Sweetened brand)

1/2 Teaspoon of Pure Vanilla Extract

2/3 Cup of Toasted Unsweetened Coconut Flakes (like these)

2/3 Cup of Crushed Freeze Dried Raspberries (I used this organic brand)

2/3 Cup of Chopped Pecans

Popsicle Sticks

Directions:

Slice your bananas into equal thirds, and insert a Popsicle stick halfway into one end. Prepare a parchment lined baking sheet or two.

If you bought pre-toasted coconut flakes, crush them slightly with your hands, and place them onto a salad sized plate. If you would like to toast your own. Place unsweetened coconut flakes onto a cookie sheet, and toast them in a 350° oven for ten minutes, stirring once. Cool then crush.

Blitz your freeze dried raspberries in a mini food processor, or put them in a ziplock bag and crush them with a rolling pin.

Chop your pecans. Put all your toppings on individual salad plates in a row.

Melt the Chocolate Chips, Cashew Butter and Vanilla Extract together in a double broiler, stirring to combine.

After the chocolate mixture has melted and is stirred until creamy, set the pan in a row like this: bananas, melted chocolate, toppings, parchment lined cookie sheet.

Dip your bananas 3/4 of the way into the melted chocolate. Let the excess drip off. Then, roll in the topping of your choice. Set the dipped and rolled bananas on the parchment lined cookie sheet.

When all your bananas are dipped, place them into the freezer for one hour. They are ready to eat. Store the bananas in an airtight container in the freezer.

Makes 15 Banana Pops

Chocolate Covered Banana Pops 3 Ways! A healthy frozen treat with melted dark chocolate and cashew butter. These are dipped and rolled in toppings. Dairy and Gluten Free!

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thanks! 🙂

 

 

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Sweet Potato Toast Three Ways!

Sweet Potato Toast Three Ways

You can make a Large Batch of Sweet Potato Toast for dinner, tapas or appetizers with three different themes! What a way to pack in nutrients in a super delicious and gorgeous, eye appealing way! It’s like appetizers for dinner!!! Who wouldn’t love that?

Theses are quite simple to make. You don’t have to get your toaster out and stand there watching it batch after batch! I don’t really have time for that, and I’m sure you don’t either. You toast these in the oven! It works like a dream!

This recipe uses two medium sweet potatoes and toppings that add crunch, sweet and savory! Deliciousness!!!!

Sweet Potato Toast Three Ways, Dairy, Gluten and Grain Free for Tapas, Appetizers and a Fun Dinner

Sweet Potato Toast 3 Ways

2 Medium Sweet Potatoes (skin on)

1/4 Cup of Olive Oil

1 Ripe Mango

1 Avocado

Mayo (I used Avocado Oil Mayo)

Ranch Dressing (I used my Won’t Miss a Thing Dairy Free Ranch)

Apple Butter

1 Roasted Salmon Filet

Pumpkin Seeds (I used sprouted)

Fresh Basil

Green Olives, Sliced

Sea Salt

Pepper

Directions:

Preheat your oven to 400° degrees F. Scrub the sweet potatoes and slice lengthwise 1/2 inch thick leaving the skin on (the skin is very nutritious and holds the sweet potato toast together).

Lay the sweet potato toasts onto a parchment lined, rimmed baking sheet and brush with olive oil front and back. Sprinkle them with sea salt and pepper to taste. Roast the sweet potatoes for 40 minutes total, flipping them half way through.

In the same oven, roast a salmon filet brushed with olive oil, salt and pepper for 15 minutes, or until done.

Remove the sweet potatoes and salmon from the oven, and place on a cooling rack to cool. Now prepare your toppings.

Avocado Sweet Potato Toast – Spread mayo on first, then top with sliced avocado, sprinkle with sea salt, pepper and fresh torn basil.

Avocado Sweet Potato Toast

Mango Sweet Potato Toast – Spread apple butter on the sweet potato toast, then top with sliced mango and sprinkle with pumpkin seeds.

Mango Sweet Potato Toast

Salmon Sweet Potato Toast – Spread ranch dressing on the sweet potato toast, top with flaked salmon, sliced olive and scallions and a pinch of salt and pepper.

Salmon Sweet Potato Toast

I like to put these on a big cutting board in the middle of the table and let people choose!

Makes about 12 toasts – 4 of each kind

Have fun!

Make Sweet Potato Toast easily in your oven with three different toppings! Delicious for Tapas, Appetizers and a Fun Dinner!

 

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