Ingredients:

• 1 ripe banana

• 4–5 fresh strawberries

• 1–2 tbsp maple syrup (to taste)

• 150g melted chocolate (gluten-free certified)

Instructions:

1. Blend the Fruit Filling:
   In a blender, combine the banana, strawberries, and maple syrup. Blend until smooth and creamy. Set aside.

2. Prepare the Chocolate Shells:
   Pour a little melted chocolate into each cavity of your Easter egg-shaped popsicle mold. Use the back of a spoon or brush to coat the sides evenly.
   Place the mold in the freezer for 10 minutes, then repeat the coating process one more time for a thicker shell. Freeze again for another 10 minutes.

3. Fill the Eggs:
   Pour the strawberry-banana mixture into the chocolate shells, leaving a little space at the top. Freeze for 1 hour, or until mostly solid.

4. Seal with Chocolate:
   Cover the top of each popsicle with a final layer of melted chocolate to seal the filling in.
   Freeze for at least 30 minutes, or until completely set.

5. Unmold & Enjoy:
   Carefully remove the popsicles from the mold — and voilà! A fruity, creamy center wrapped in a rich chocolate shell.

Tips:

• Make it dairy-free by using dairy-free chocolate.

• You can also add a popsicle stick before freezing the fruit layer, for easier handling.

• Always check your chocolate is certified gluten-free