Banana Candy Bar Pops

Ingredients

• 8          wooden craft sticks
• 4          ripe DOLE® Bananas, peeled and halved crosswise
• 8          pitted dates
• 3/4      cup no sugar added peanut butter
• 3/4      cup gluten free vegan dark chocolate chips
• 2          teaspoons coconut oil, melted
• 2          tablespoons chopped roasted unsalted peanuts

Directions

1. Line a rimmed baking pan with parchment paper. Insert 1 stick into cut end of each banana; place onto prepared pan and freeze 2 hours or up to overnight.

2. Cover dates with hot water in a medium bowl; soak 15 minutes and drain.

3. Purée dates and 1/2 cup hot water in a blender on high until smooth. Makes about 1/2 cup.

4. Drizzle all sides of frozen bananas with date mixture; freeze 30 minutes or until hardened.

5. Heat peanut butter in a small microwave-safe bowl in microwave oven on high 30 seconds or until melted. Dip 3/4 of each banana pop in peanut butter, allowing excess to drip off; place on same pan. Freeze pops 30 minutes or until hardened.

6. Heat chocolate chips in a small microwave-safe bowl in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in oil. Dip 3/4 of each banana pop in chocolate mixture, allowing excess to drip off; place on same pan and immediately sprinkle with peanuts. Freeze pops 10 minutes or until hardened; serve frozen. Makes 8 pops.