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Dark Chocolate Coated Banana Iced Bites


  • 1 large ripe banana
  • 30-40g hazelnut butter
  • 1 tsp maple syrup
  • 150g dairy-free dark chocolate 


  • 1 tbsp hulled hemp seeds


Serves: 2-4

Combine the almond butter and maple syrup together in a small bowl until smooth.

Chop the skinned banana into 4 chunks. Slice each chunk lengthways and spread the hazelnut butter and maple syrup mix between them. Close up the chunks again and stick a lollipop stick into each one as you would an ice lolly. Place on a parchment-lined baking tray. Freeze for a few hours or overnight. 

When ready melt the chocolate.  Remove the 'ice lollies' and dip into the melted chocolate. The chocolate sauce cools very quickly so as soon as you cover them in the chocolate roll in the hulled hemp seeds. Place each one on a parchment-lined tray and refreeze for 15-20 minutes. 

Leave at room temperature for a few minutes. They should be easy to bite into when ready.

If you are eating them later on refreeze and remove from the freezer and allow to come to room temperature until softened enough to eat.

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