• Add bananas, cashews, yogurt, coconut milk, dates, protein powder, peanut butter and vanilla extract to a blender or food processor and process until completely smooth and creamy.

  Pour the filling into 12 regular sized popsicle molds or 20 mini molds. The amount of ice cream bars you get may vary based on the popsicle molds you have. Add popsicle stick to each one.

  Place your popsicle molds in the freezer. Make sure to freeze them until they are frozen solid. This will take about 4-6 hours.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted pour into a glass of something tall and slim to make it easier to coat your ice cream bars in melted chocolate.

  Remove the bars from freezer and after checking they are firm and set, remove from popsicle molds.

  Use the popsicle stick to hold each bar and dunk into the melted chocolate, let any excess drip back into the glass, then place on a rack to dry. Add the sprinkles or your choice of toppings before the chocolate sets.

  Place on a parchment paper lined plate and back in the freezer to set the chocolate.

  Put the bars into the freezer for at least 4 hours. Once the chocolate is set, place ice cream bars in freezer bags for a quick and easy healthy treat any time!

  They last in the freezer about 3 months if stored in an airtight bag.