Chocolate Peanut Butter Banana Ghost Pops: A Nourishing Halloween Treat
These cute little ghost pops are just spooktacular. Yup, I said it! They are sweet and flavourful snacks, just perfect for the days leading up to Halloween. You can make them together as a family or surprise the kids by displaying the ghost pops in a Halloween themed basket or pail for a scarily yummy after school (or anytime) snack! See my tips in the notes below for the best results.
Ingredients
- 2 large bananas yellow but firm, sliced into quarters
- 1 cup natural peanut butter
- 1 cup white chocolate chips
- 1 1/2 tablespoons coconut oil
- 16 dark chocolate chips for the eyes!
- 8 popsicle sticks
Instructions
- Slice each banana in half widthwise, then slice each half lengthwise, so you have 4 pieces per banana. Insert a popsicle stick into the base of each banana quarter. Add to a lined baking sheet and freeze for at least an hour, until solid.
- Into a mug, add the peanut butter and 1/2 tablespoon of the coconut oil. Heat in the microwave for 30 second increments, until runny.
- Dip one frozen banana quarter into the peanut butter, swirling to coat. Hold it over the cup and move it around so the excess peanut butter drips off, then return it to the baking sheet. Continue with the remaining banana quarters. Once all are coated, return the sheet to the freezer for around 20 minutes, until the peanut butter is frozen.
- Into a mug, add the white chocolate chips and the remaining tablespoon of coconut oil. Heat in the microwave in 20 second increments at 30% power (see the tip), stirring in between, until fully melted.
- Dip one frozen, peanut butter coated banana into the melted white chocolate, swirling to coat. Hold it over the cup and move it around so the excess chocolate drips off, then return it to the baking sheet. Continue with the remaining bananas. Next, quickly, before the white chocolate firms up, place 2 chocolate chip “eyes near the top of each ghost. Return the pan of finished ghosts to the freezer to chill for at least 20 more minutes, until frozen.
- It’s totally fine and fun if a little of the extra chocolate settles around the pops, but if you want to be extra-fancy, you can shave off any excess chocolate with a paring knife once the pops are frozen solid.
Notes
Storage: Store the ghosts pops in the freezer in a freezer-safe bag.
Tips:
- It is important to heat the white chocolate at 30% power, as white chocolate overheats easily and will seize up and be too firm. Heating for 20 seconds at a time, at 30% power, stirring between each bout of heating will help to ensure you get smooth dipping chocolate.
- Choose a mug that is the same height or taller than the banana quarters for best results and easiest dipping! Try to work a bit quickly with the white chocolate to avoid melting the peanut butter coating.
- If your white chocolate freezes before you can add the eyes, simply dip the bottom of each dark chocolate chip in a little of the remaining melted white chocolate to use as a glue.
Tried this recipe?Let us know how it was!