Chocolate and Banana Peanut Butter Popsicles with Cordyceps

Chocolate Dipped Peanut Butter & Banana Popsicles with Cordyceps Mushroom (Vegan, Gluten Free)

Ingredients:

For the Ice Cream Popsicle

• 3 Bananas (Large)
• 1/2 Cup of your favourite milk
• 1/2 Cup organic peanut butter
• 1 Tb Maple Syrup (or honey)
• 1 tsp of Cordyceps Mushroom Extract
• 1/2 tsp Vanilla Extract
• 1/2 tsp Sea Salt (only if you're using unsalted Peanut Butter)
• 1/4 tsp Cinnamon powder

For the chocolate coating

• 1 to 2 Dark chocolate bars or 1/2 to 1 cup chocolate chips
• 2 tsp Coconut Oil

Directions:

For the ice cream

1. Pour all the ingredients into a blender, and blend until smooth. If desired add more maple syrup or honey. Keep in mind that once popsicles have frozen they will be slightly less sweet.
2. Pour the batter into popsicle moulds. There should be enough for 8 popsicles depending on the size. If needed, place a stick in the middle of the mould.
3. Freeze for at least 6 hours.

For the chocolate coating

1. Line a baking sheet with parchment paper and put it in the freezer.
2. Simply melt 1 to 2 bars of your favourite dark chocolate along with the coconut oil using the double broiler method until fully melted. Remove from heat and set aside.
3. Remove popsicle from the mould (Tip: run the popsicles under hot water for a few seconds to loosen mould). Then dip or spoon the chocolate onto the top half (or the coat the entire thing if you’d like!) Make sure to work fast so popsicles do not melt.
4. Once you’ve done one popsicle place immediately on the chilled lined baking sheet and finish the rest. If you feel confident you can coat up to 3 popsicles at a time.
5. Enjoy your delicious Chocolate Dipped Peanut Butter Banana Popsicles with Cordyceps Mushroom!

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