Every few months I dye my hair. The same color… black (technically, it’s the “darkest brown” not black). No one ever notices the half a shade difference. Well, no one but me. My friends make fun of me because I have this thing about my hair being as dark as humanly possible. They literally just laugh and roll their eyes when I comment on “how light my hair has gotten” (yeah, Kayla, I’m talking about you). So I dyed my hair last week and, much to my surprise, no one noticed. Getting my hair done is always something I enjoy though. Not just because I feel better about my fresh color, but because I love hanging out at the salon.
My aunt is my hairstylist. Always has been, always will be. She’s owned her own salon since before I was born and it’s a place where a majority of my childhood memories take shape. It’s where I used to sing on the stoop for tips before I even knew lyrics (why did my family let me do that…?). It’s where I used to shampoo clients (for tips) before I was even tall enough to reach the sink. It was the main topic of my college essay. It’s where I spent so much of my time after high school and on weekends, chatting with the clients about everything from my college plans to my silly boy problems.
So when I walked into the shop last week, it was no surprise to me that four different clients that I haven’t seen in maybe two years started their onslaught of questions. My aunt, of course, had filled them in on the major things: Grad school, full time job, what I ate for dinner last night, whatever personal dilemmas I have going on that day.. the norm. So I sat down with Michelle and Chris and answered all of their questions about everything from how I’m liking my new job, to when I plan on getting married and having kids. It was refreshing and invasive and everything I love about visiting my aunts shop.
You’re probably wondering what this has to do with Chocolate Covered Bananas…. well, nothing really. But I did think of this recipe while sitting at my aunts shop with globs of dye in my hair, chomping on some bits of crystallized ginger, and seriously craving some dark chocolate. Dark chocolate is like a staple in my diet. The homemade dipping chocolate I used in this recipe is super simple and 100% vegan. I have some friends who can’t have dairy, but crave chocolate as much as I do. So for dipping chocolate, this is the more affordable answer to your prayers. In addition to these bananas, I also dipped strawberries and individual crystallized ginger pieces. So I’m pretty well stocked in case my chocolate cravings strike again.
Chocolate Banana Pops with Pistachios and Crystallized Ginger
Makes 8 pops
Pistachios, finely chopped
Crystallized ginger, finely chopped
1/2 cup Coconut oil
3/4 cup Cocoa powder
1/4 Cup Agave or Maple Syrup
1 pinch Sea Salt
1. Cut Bananas in half and stick popsicle stick into the bottom. Place in the freezer for about an hour.
2. Melt coconut oil in microwave (or over a double boiler), mix in cocoa powder, agave, and salt until smooth.
3. Dip frozen bananas in chocolate and then coat with chopped pistachios and ginger (do this quick, the chocolate hardens almost immediately). Place on a wax paper lined baking sheet and store in the fridge or freezer until ready to eat.