Raw Fruity Banana Pops

                                                                                                         

The Best From Both Worlds

Banana pops are one of the most fun things to prepare.  These ones are a twist from regular ones people normally make.  These fruit pops are colorful and fun, so I had the best time taking pictures of them!  There's certain fruits I use for the fruity pops, but you could make up your own combinations. Instead of using strawberries and mango's for the tropical pops, you could use coconut and pineapple, or maybe they don't have to be tropical.  With the berry cream pops, you could use cherries and raspberries; just use you imagination.  Sometimes I taste a piece of each ingredient to see what would taste good, and I figure out what combinations go good together.

Spirulina Chocolate Drizzle

Ingredients:

• 2 tbsps nut butter of your choice (I used almond butter)
• 1 tbsp coconut oil
• 1 packet of stevia powder
• 1-2 tsps spirulina powder (optional)

Directions:

In a small bowl, mix the ingredients until smooth.

Tropical Cream Banana Pops

Ingredients:

• 1/4 cup coconut butter
• 1/4 cup + 2 tbsps cashew butter 
• 2 handfuls frozen mangos and strawberries + 2 extra frozen strawberries
• 2 tbsps coconut nectar or another liquid sweetener of your choice
• 2 ripe bananas 
• 4 popsicle sticks

Directions:

1. In a small bowl, add the coconut butter and 1/4 cup of cashew butter.  In a medium sized bowl, pour hot water 1/4 of the way.  Place the small bowl into the medium sized one and stir the ingredients with a spoon until there's no clumps in the mixture.

2. In a food processor, add the mixture from the small bowl and blend the 2 handfuls of frozen fruit and the liquid sweetener (for a short amount of time) until the ingredients are mixed in well.  Make sure that you don't blend it too much.  With a spoon, stir 2 tbsps of the cashew butter into the tropical cream if it needs to be thicker.  It freezes into the mixture quickly, so stir the cream as fast as possible.

3. Cut the bananas in half and slowly stick each of the popsicle stick 2/3 of the way in each banana half.  Lay parchment paper over the top of a baking sheet and place the banana pops onto it.
With a spoon, gently pour the cream all over each banana half (as much as you can.)  Leave out a small amount of the cream.  Place the pan of banana pops into the freezer for 10 minutes.

4. Take the banana pops out of the freezer and cover the rest with the left over cream.  Grate the top skin of two frozen strawberries and sprinkle it on top of the banana pops.  Next, drizzle the spirulina chocolate over the top of each banana pop and place them in the freezer for 4-5 hours until they are ready to eat.

Tip: I pour the spirulina chocolate sauce in a baggie and cut a tiny hole in the tip and easily drizzle it on the banana pops.  The great thing about this is you can throw away the baggie when you are done. 

Purple Berry Banana Pops

Ingredients:

• 1/4 cup coconut butter
• 1/4 cup + 2 tbsps cashew butter 
• 1 handful frozen blackberries and blueberries
• 2 tbsps coconut nectar or an other liquid sweetener of your choice
• 2-3 tbsps pumpkin seed butter
• hemp seeds for sprinkling (optional)
• 2 ripe bananas 
• 4 popsicle sticks

Directions:

1. In a small bowl, add the coconut butter and 1/4 cup of cashew butter.  In a medium sized bowl, pour hot water 1/4 of the way.  Place the small bowl into the medium sized one and stir the ingredients with a spoon until there's no clumps in the mixture.

2. In a food processor, add the mixture from the small bowl and blend the frozen berries and the liquid sweetener together (for a short amount of time) until the ingredients are mixed in well.  Make sure that you don't blend it too much.

3. With a spoon, stir 2 tbsps of cashew butter into the berry cream if it needs to be thicker.  It freezes into the mixture quickly, so stir the cream as fast as possible.  Cut the bananas in half and slowly stick each of the popsicle sticks 2/3 of the way in each banana half. Lay parchment paper over the top of a baking sheet and place the banana pops onto it.  Leave out a small amount of the cream.  Place the pan of banana pops into the freezer for 10 minutes.

4. Take the banana pops out of the freezer and cover the rest with the left over cream.  Drizzle the pumpkin seed butter over the top of each banana pop and then sprinkle hemp seeds over the top too. Place the banana pops in the freezer for 4-5 hours until they are ready to eat.  

Tip: I pour the pumpkin seed butter in a baggie and cut a tiny hole in the tip and easily drizzle it on the banana pops.  The great thing about this is you can throw the baggie away when you are done.