Creamy Banana Pecan Paletas

5 Bananas, ripe, peeled, cut into rounds, and frozen overnight

1/3 cup Chopped pecans

1/2 cup Almond milk, vanilla, unsweetened 

Freeze peeled and cut bananas overnight in a Ziploc bag.

The following day place the bananas and almond milk in a blender or food processor and process until smooth.

If the mixture is too thick you can add some more almond milk.

You must work quickly otherwise your bananas will start to turn brown.

Pour the banana-almond milk mixture into a cold bowl.

Add half of the chopped pecans and mix well with a spatula.

Scoop the banana mixture into your popsicle molds and top with a generous sprinkle of chopped pecans.

Insert popsicle sticks and freeze overnight.

Make sure you freeze the bananas before hand, otherwise your paletas will turn a sad grayish-brown color. Feel free to add a bit more almond milk if your blender is having trouble processing the bananas. You can also roast the pecans in the oven for a more intense pecan flavor.