Preheat the oven to 350 F. Slice the bananas in rounds and toss with the coconut oil, 2 tsp of maple syrup and cinnamon. Make a tinfoil square and place the bananas in the centre. Fold the edges of the tinfoil up to make a package and put in the oven for 15 minutes.

While the bananas are roasting make the almond butter swirl. In a small bowl mix together the almond butter with 2 tbsp maple syrup (unless your almond butter already has sweetener in it). Set aside.

Once the bananas have roasted, place them in a blender or food processor with the 400 mL can of coconut milk, pinch of salt and 1-2 tbsp of maple syrup depending on personal preference.

Fill the popsicle mold(I use this one and I love it) 3/4 of the way with the coconut/banana mixture. Scoop the almond butter evenly in all ten popsicles. Using a knife, push the almond butter in and mix it up a bit with the other ingredients to get a swirl. Pour the rest of the coconut/banana mixture on top.

Place in the freezer for minimum 6 hours.

When the popsicles are frozen run them under warm water for a minute or two to loosen them up.

Melt the chocolate chips and coconut oil using a double broiler. Drizzle the chocolate on the popsicles or dip them in.

Enjoy!