Ingredients
1/2 cup rainbow sprinkles
1/2 cup crushed pecans
1/2 cup shredded coconut
2 cups dark chocolate chips, melted & cooled
1 1/4 cup milk
1 pinch sea salt
1 teaspoon pure vanilla extract
1/4 cup raw honey
4 ripe bananas, pureed
Step by step
In the bowl of the KitchenAid® Artisan® Mini Stand Mixer, fitted with the flat beater, add the pureed bananas, honey, vanilla extract, and sea salt. Beat until ingredients are well incorporated.
Pour in the milk and beat until smooth.
Divide the mixture evenly between twelve popsicle molds. Place the molds in the freezer and freeze overnight.
Once the popsicles are fully frozen, remove them from the molds. Dip the ends in melted chocolate and sprinkle with various toppings. I use a mix of shredded coconut, nuts, and sprinkles.
Place back in the freezer for a couple minutes to allow the chocolate to harden. Serve immediately.