Raw Banana Ice Cream Pops
[Vegan]

1. Cut the bananas in two halves, stick each half on a stick of some sort and freeze overnight.
2. The next day, decorate with the frosting(s) of your choice, freeze again for a few hours and serve ice cold.

To Make the Raw Chocolate Frosting:

1. Melt the cacao over a bowl of boiled water.
2. Whisk in the cacao powder and agave syrup.
3. Set aside to cool a little.
4. Dip in the banana pops and freeze for several hours.

To Make the Raw "White" Chocolate and Raspberry Frosting:

1. Melt the cacao over a bowl of boiled water.
2. Process in a blender with all the ingredients, except the raspberries, until smooth.
3. Dip the banana pops into the white chocolate, or criss cross the melted chocolate over the pops.
4. This makes enough to cover two whole pops.

To Make the Peanut Butter Frosting:

1. Whisk vigorously, set aside to cool, then top the banana pops with them and freeze again for several hours.
2. This makes enough to cover 3-4 whole pops.