Spread the banana slices and raspberries inside a 1 gallon ziploc bag and freeze overnight (or until frozen solid)
In a food processor or high-powered blender, blend frozen banana slices and the rest of the ingredients together until smooth
Pour into silicone ice cream bar molds and freeze.
When the ice cream bars are ready, melt the chocolate chips in a coffee mug (or other tall microwaveable container) in the microwave by heating it for 40-60 seconds, stopping and stirring every 20 seconds.
Dip the frozen icecream bars in the melted chocolate, shake to get rid of the excess chocolate before it sets.
Serve immediately, or store in an airtight container in the freezer until ready to eat
Notes
*You can use any granulated or liquid sweetener of your choice, but honey, maple syrup, coconut sugar, date sugar and maple sugars are the less processed, naturally derived options. For a lower calorie option, I've used sugar-free sweeteners with good results, such as monk fruit sweetener and stevia (just be sure to convert according to package instructions).**While a food processor will give you the best results, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best consistency.
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