Allergen-free chocolate chipsraisins, or candy eyes
Instructions
Peel and slice bananas into 2-inch pieces using a dull-edged table knife.
Skewer bananas with lollipop sticks or kabob skewers (cut to 4-inch lengths using wire cutters, trim off sharp or pointed ends). Place on a parchment-lined baking sheet and freeze.
For the candy coating, add the coconut sugar to the container of a high-powered blender or clean coffee grinder.
Blend/grind on high until powdery.
In a small saucepan, gently melt cocoa butter over low heat.
Remove from heat and stir in powdered coconut sugar.
Dab a drop of the candy coating onto a frozen banana and adhere an eye.
Using a spoon, drizzle the candy coating over the banana in all directions, avoiding the eye.
Repeat with remaining bananas.
An egg carton turned upside down and pierced with holes makes an effective work stand!
Notes
Note: Coconut Sugar and food grade cocoa butter may be sourced online and at most natural food stores. Lollipop sticks and Wilton® Candy Eye Balls may be sourced online or wherever cake decorating supplies are sold.