Banana choc-pops and strawbelicious kisses
- 5 minutes
- Cooking time
- 5 minutes
- 6 of each
- 2 tbsp.
- 2 Tbsp.
- 1 scoop
- 3 tbsp.
To compile these little gems
6 icy pole sticks
2 good quality straws, each cut into 3 smaller straws
1 shallow, freezer proof tray, lined with baking paper and small enough to fit your freezer
- Peel and cut each banana into 3 even pieces. Carefully insert an icy pole stick into each and place on the lined tray. Next, wash each strawberry and using one cut piece of straw, push the straw firmly from the bottom most bit of the strawberry to the top leafy green bit, pushing the hull and leafy top out altogether. Do the same with the remaining strawberries and place on the lined tray with the banana pops. Put all into the freezer for around 1 hour.
- Around 10 minutes before your frozen fruit is ready to use, gently melt the coconut oil in a small saucepan over a low heat. Once melted, remove from heat. Add the cacao and stir gently until combined, then add the a2 Platinum® toddler milk drink powder (no water is needed) and combine well. Add the maple syrup and stir gently until you have a syrupy chocolate sauce. Allow to cool and thicken a little (around 5-10 minutes). If not thickening at room temperature, place the chocolate sauce in the fridge for 5-10 minutes.
- Remove the fruit from the freezer and quickly dip each piece into the chocolate sauce and coat well. You’ll find the sauce hardens a little, as the fruit is already semi-frozen. Place the choc-coated fruit pieces on tray and place immediately in the freezer until the chocolate sets to desired hardness (around 1 hour).