3bananascut in half with popsicle stick through them
1rice cakesmashed into small bits
1¼cupchocolate melted, divided into 1 cup and 1/4 cup
1tspcoconut oil
Sea salt for topping
Instructions
Peel bananas, cut each in half, and insert a popsicle stick almost all the way through to create a sturdy popsicle.
Melt chocolate with coconut oil, and divide into 1 cup and ¼ cup portions.
Crush rice cake into small pieces and mix with 1 cup of melted chocolate. The mixture should be mostly chocolate with that little bit of crunch!
Using your ¼ cup of reserved melted chocolate, coat each banana to create a base layer.
While the base layer is still wet, cover with the chocolate-rice cake crunch coating.
Lay bananas on parchment paper, top with flaked sea salt, and either refrigerate for an hour if you prefer a soft banana center, or freeze for three hours if you prefer frozen banana.
Let sit at room temperature for 5 minutes before enjoying.