2tablespooncacao powdercan also use unsweetened cocoa powder
mini chocolate chipsoptional
Peel the bananas and place them in a large mixing bowl.
Mash the bananas with a fork or potato masher until they're a pureed consistency. (Small lumps are okay.)
Add in the rest of the ingredients besides the chocolate chips. Mix to combine.
Stir in the chocolate chips, if using.
Spoon the mixture into a popsicle mold and place a few chocolate chips on top of each one.
Add the popsicle sticks and place the mold in the freezer for at least 3 hours, or until firm.
Optional:Place additional chocolate chips in a Ziploc bag. Microwave for 30 seconds, mix, then microwave another 30 seconds. Continue until the chocolate is melted and smooth. Once frozen, remove popsicles from the mold, cut a small piece off the corner of the bag, and drizzle melted chocolate over the popsicles. Place them back in the freezer to harden before serving.
To store: Place homemade popsicles in an airtight container or Ziploc bag and store them in your freezer for up to a month.
If you don't have a popsicle mold, you can use small dixie cups with wooden popsicle sticks instead. Pour the banana cacao mixture into the dixie cups. Cover each cup with tin foil. Cut a slit in the top of the tin foil just big enough for the popsicle stick to stick through. Place the popsicle stick through the tin foil and put the cups in the freezer so the popsicles can harden. When solid, peel the cups off the chocolate fudge popsicles, drizzle them with melted chocolate, and enjoy! Or place them in individual Ziploc bags to enjoy later.
Instead of semi-sweet chocolate chips: you can use dark or white chocolate, butterscotch, espresso, caramel, or peanut butter chips. And during the holiday season, you may also like peppermint chips to get a flavor similar to my peppermint death by chocolate zucchini bread.