Toothpicks, wooden sticks - popsicle or shish kebob
Mix the coconut oil, honey and vanilla together. I heated mine in the microwave for 1 minute since the house was cool and the coconut oil was solid.
Blend in the remaining ingredients - sea salt, cinnamon and cocoa powder
Blend until well mixed - I use my immersion blender or hand mixer.
Skewer each banana with a toothpick or wooden stick
Dip each banana in the chocolate mixture rotating to cover.
Place each dipped banana on a parchment paper lined cookie sheet.
Freeze for about 5 minutes to harden the chocolate
Continue to dip and freeze bananas to reach the desired thickness of chocolate - I dipped them 4 times.
After the chocolate is the desired consistency, place in the refrigerator or freeze.
After dipping is complete, pour any extra chocolate into a parchment paper lined dish and refrigerate until firm - this makes delicious chocolate candy!
Remember, coconut oil liquefies at about 75F so it is important to keep them cool!Pour any extra chocolate into a parchment paper lined dish and refrigerate until firm - this makes delicious chocolate candy!