• Add the frozen bananas and strawberries to a high-speed blender or food processor.

  Blend until crumbly, then add cocoa powder, protein powder, milk and vanilla.

  Blend again until thick,smooth and creamy, scraping down the sides as needed.

  Taste and add sweetener if desired.

  Spoon the mixture into 6-8 popsicle moulds. Insert sticks and freeze for 3-4 hours, or until completely firm.

  Briefly run moulds under warm water and gently remove the pops and dip in melted chocolate. 

Chocolate Coating

• Place chocolate chips and coconut oil in tall glass (for easier dunking) and microwave with 20 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.

  Working quickly, dip one popsicle at a time into the glass of melted chocolate until it is fully coated. Lift the bar out and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining popsicles,

  Or if preferred, hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl.

  You can dip the entire popsicle or just half. Whatever you prefer!

  Sprinkle with crushed freeze-dried strawberries for colour and a pop of flavour.

  Place back in the freezer for 10 minutes for chocolate coating to set.

  Store in the freezer for up to 3 months.