Natalie of Good Girl Style is back today with a totally retro dessert, gone frozen, in what will perhaps be the only appearance of pudding mix on this blog for all eternity. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, peanut butter, and chocolate. Don’t miss her recent summery posts, aboutPeanut Butter Buckeye Bars and Mixed Berry Frozen Lemonade.
The combo of chocolate and banana is a match made in heaven. One of my favorite snacks is chocolate chips and banana chips, but this time of year something cool and refreshing is in order. So I figured why not take my favorite snack and make it into a popsicle? These banana pudding pops are an easy and fun treat to whip together for a crowd. They’ll please young and old alike, especially because they’re dipped in chocolate. Adding the coconut oil adds a tiny bit of tropical flavor to the treat, but really it just makes sure the chocolate hardens nicely. The texture of a pudding pop is delightful, creamy and decadent but I like to think it’s at least a slightly healthy treat.
The recipe can be doubled or even tripled if you have enough popsicle molds. Don’t forget to buy the popsicle sticks! You can probably find the popsicle sticks at the grocery store, but I got mine at a good old-fashioned hardware store…you know the kind, the kind with everything and the kitchen sink (truly!). Unmolding the treats can be a bit of an art, but submerging the tray in a bowl of hot water or running them under hot water for a few minutes should do the trick. Be sure to give a nice tug on them to get the popsicle out in one piece. And give your freezer rungs a good scrub before resting the popsicles on them. But a freezer full of gorgeous chocolate-dipped banana pudding pops is a beautiful sight indeed!
Chocolate-Covered Banana Pudding Pops
By Natalie Wise
Inspired by The Kitchen McCabe
Makes about 6 popsicles, depending on the size of your mold
1 package Banana Cream instant pudding mix
2 cups very cold milk
1/2 cup miniature chocolate chips
1 cup dark chocolate chips
1/4 cup coconut oil
Whisk the instant pudding mix and cold milk together for 2 minutes in a medium bowl until it begins to set. Stir in the miniature chocolate chips. Fill the popsicle molds almost to the top (the pops will expand as they freeze) with the mixture. Give the mold a good tap on the counter to release any air bubbles. Place the sticks in the molds and freeze until solid.
In a small microwaveable bowl, mix the 1 cup dark chocolate chips and coconut oil and microwave at 30-second intervals, stirring after each, until melted. Pour the chocolate mixture into a tall, thin drinking glass or jar to dip the popsicles in.
Unmold the popsicles one at a time, dip in the chocolate, and eat right away or place in the freezer again, resting between the rungs right-side up, until ready to eat.
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