Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 10 pieces
Spear the bananas on toothpicks and then freeze for at least 1 hour.
Combine the coconut flakes and cinnamon in a small bowl.
In a mug, stir the coconut oil and carob powder together until well-mixed. The mixture will be thin, but you can use slightly more or less carob powder to taste.
Dip the frozen bananas one-by-one into the carob mixture and then into the coconut flakes. The coconut oil will firm when exposed to the frozen bananas.
Serve immediately or return to the freezer for storage.
Calories: 114kcal Carbohydrates: 10g Protein: 1g Fat: 8g Saturated Fat: 8g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.3g Sodium: 2mg Potassium: 84mg Fiber: 1g Sugar: 5g Vitamin A: 20IU Vitamin C: 2.5mg Calcium: 10mg Iron: 0.1mg