It's totally appropriate that I share this recipe today because earlier this week I ranted about personality quizzes. Why? Well, these Chunky Monkey Ice Cream Pops channel my inner spirit animal. My co-workers have a thing for spirit animals. It's one of their favorite questions interview questions, and becomes the center of our conversations on a regular basis. If anyone is wary about what their spirit animal is, they're immediately directed to an online spirit animal quiz.
From the beginning, my answer has been easy. I'm a monkey! I've always been a monkey. What other animal gets to swing and climb and play all day? And don't forget about the Chunky Monkey Ice Cream! An animal with an ice cream flavor? Dibs! (Yes, yes there is also Moose Tracks and Phish Food but really, who wants to be a moose or a fish when they could be a swinging monkey?)
I've been a monkey since the beginning. When I was in elementary school I had a stuffed monkey that got to go everywhere with me. I got really creative and named him Monkie (I also had a teddy bear named Bearie and a stuffed clown named Clownie. What can I say? I liked those "ie"s.). Monkie had extra long legs and his tummy stuck out like he had just eaten four pints of Chunky Monkey Ice Cream. I made him a little backpack, and when I went to school I would bring him along and make him miniature notes about the judicial system (we were learning about the House of Congress at the time). His little backpack actually still has a miniature handwritten bill in it. True story.
In middle school, my dad and I flew to Costa Rica, and Monkie tagged along. A terror ran through me when, while walking through the rainforest, my dad offered my Monkie to some real monkeys and they looked a bit interested. Monkie got over the trauma, and was seen drinking a fruity smoothie a few hours later. (OK, so maybe that freakout was not my prime monkey-spirit moment, but it is engrained in my memory and therefore seems to count).
After a while, Monkie just became an icon. He went traveling wherever I went, and if he didn't my dad would ask, "Where's Monkie? Did Monkie get to come?"
By the time we went to India, I was far into high school and way too cool to be seen with a stuffed monkey poking his head out of my backpack. Don't get me wrong, he still got to come (I wasn't that cool) he just stayed in hotel rooms. I even left Monkie in our hotel room when we visited the Hanuman Temple in Jaipur (hanuman means monkey). The temple-dwelling monkeys must've sensed my monkey spirit anyhow, because they came at me full-force, pulling on my ankle-length skirt, taking turns swinging from my flower mala, and stealing my snacks. I was totally freaked out, not sure how to handle the troop of monkeys that had just made me their tree.
So when Google released it's Spirit Animal Quiz on Earth Day and it pegged me as a Giant Squid, I was actually surprised. I kind of liked it, but I think I'm going to stick to Monkey for now. Especially while these popsicles are on my mind.
So... what's your spirit animal? (It's okay, even non-monkeys are allowed to eat these pops!)
Serves: 4 | Total Active Time:
- 2 bananas, peeled
- 1/2 cup coconut milk
- 2 tablespoons sunflower seed butter
- 2 tablespoon dark chocolate
- 1 teaspoon coconut oil
- 1/4 cup sunflower seeds
- Blender together the bananas, coconut milk, and sunflower butter until smooth. Pour mixture into popsicle mold, or paper cups with popsicle sticks in the middle. Carefully place the molds in the freezer and wait until the popsicles are frozen solid, at least 4 hours.
- Once the pops are frozen, prepare the chocolate and sunflower seeds for dipping. Melt the chocolate in a double boiler with the coconut oil, stirring until smooth. Toast the sunflower seeds, and then spread them out on a flat plate or baking pan.
- Carefully remove a popsicle from its mold. Quickly dip the top of the popsicle into the chocolate, and then roll it through the sunflower seeds. Set on a piece of parchment paper. Repeat with remaining popsicles.
- Place the pops in a air tight container and return to the freezer until ready to enjoy. (Or, you know, eat them on the spot!)