Monkey’s Lunch Eskimo Pies

 by ThePaleoMom

Ingredients (Banana-Almond “Ice Cream”):

• 3 ridiculously ripe (like you’re about to throw them out ripe) bananas
• 3/4 cup smooth almond butter ( can use any nut butter or sunflower butter (nut free) ) 

1. For best consistency, blend bananas and almond butter together with an immersion blender.  For more fun with your kids, mash it all together with a fork until it’s as smooth as you can get it.
2. Spoon into popsicle molds.  Stick in the sticks and put it in the freezer until frozen (about 3-4 hours)

Ingredients (Chocolate Magic Shell):

• 6 oz Bittersweet Chocolate 
• ½ cup Extra Virgin Coconut Oil

1.  Melt chocolate and coconut oil in a small saucepot over low heat or in the microwave on medium power.  Stir well.  Let cool (depending on your room temperature, it may stay liquidy).
2. Store in a glass mason jar at room temperature (it will keep for up to several months).

Assembly:

1. If your magic shell solidified during storage, gently reheat (about 30 seconds in the microwave is perfect in my house).
2. Remove a popsicle from the mold (running hot water on the outside is helpful with this).
3. Dip the popsicle in the magic shell.  Remove and hold over the magic shell while it drips (or immediately roll is some chopped nuts).  For a thicker chocolate shell, redip after the first dip solidifies.  Enjoy immediately!