Festive Chocolate Dipped Mint Ice Cream Pops
1 banana
1/4 cup mint
1 cup cashews soaked overnight
1 14 oz can coconut milk
1/2 tsp vanilla
1/8 tsp peppermint extract (optional for extra mint flavor)
3 tbsp maple syrup
1/2 tsp spirulina (optional to make green)
1/4 cup bittersweet dark chocolate chips
4 oz dark chocolate
1 tsp coconut oil
1 tsp bee pollen
1 tsp dried raspberries (broken into small grains)
banana slices cut into star shapes
1. Combine banana, mint, cashews, coconut milk, vanilla, peppermint extract, maple syrup and spirulina in a blender and blend until smooth. Note: you can omit the spirulina if you don't want the green color but you can't taste it and its an excellent nutritional boost.
2. Add the chocolate chips and pulse a few times so you have chunks of chocolate in the mixture.
3. Pour mixture into cone popsicle molds and freeze for at least 4 hours.
4. Melt chocolate and coconut oil in microwave for 30 seconds. Stir and microwave in 15 second increments until chocolate is melted.
5. Remove the popsicle from mold and dip into chocolate mixture then sprinkle with pollen, raspberries and top with a banana slice cut into a star.
Per Serving: calories: Festive Chocolate Dipped Mint Ice Cream Pops, total fat: 192g, sodium: 12mg, carbs: 18g, fiber: 19g, sugar: 2g, protein: 11g, Weight Watchers SmartPoints: 8
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