Gently insert a popsicle stick into the bottom of each banana, pushing it halfway up through the center — you want it secure but not poking out the top!
Wrap each banana individually in plastic wrap and freeze for at least 6 hours, or until completely solid.
When ready to serve, melt the chocolate with coconut oil in a small bowl — either in 30-second microwave bursts or over a double boiler until glossy and smooth.
Stir the cardamom into the melted chocolate — you'll catch that warm, floral aroma that makes this so much more than just chocolate sauce!
Unwrap the frozen bananas and place on individual plates. Drizzle generously with the cardamom chocolate, letting it pool around the base. (The chocolate will harden almost instantly on the frozen banana, creating a delightful shell)
Serve immediately, holding over the plate to catch any drips as you enjoy your creamy, naturally sweet treat.
These keep beautifully in the freezer for up to 3 weeks when tightly wrapped. The cardamom adds an unexpected warmth, but feel free to try cinnamon or a pinch of sea salt instead!
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