Ingredients

• 1 cup unsweetened shredded coconut
• 3 bananas, sliced
• 1/4 cup maple syrup
• 200g vegan chocolate, roughly chopped
• 2 tablespoons coconut oil

Directions

1. Preheat oven to 320 degrees. On a baking sheet, spread out your shredded coconut. When your oven is hot, place baking sheet on centre rack. Bake for 5-7 minutes, watching closely. Take out of the oven when the coconut turns light golden brown.
2.  Slice bananas and place them in a shallow dish. Pour maple syrup over the bananas and gently toss until they are coated evenly.
3.  Roll each slice of banana in toasted coconut, coating evenly.
4.  In a medium, microwavable bowl, add your chocolate and coconut oil. Microwave for about one minute, or until completely melted.
5. Using a skewer or toothpick, pick up your banana slices and dip them in the chocolate. Place them on a lined baking sheet, using your finger tip to slide them off of the skewer/toothpick. Continue until all bananas are covered. If you have any left over toasted coconut, sprinkle on the top of the banana slices.
6. Place the baking sheet in the freezer for about an hour. Take them out and put them in a zip lock bag or air tight container. Store in the freezer.
7.  Enjoy!