Ingredients
Directions
Gently press the popsicle sticks into the flat portion of the bananas (press enough so they stick to the banana but be careful, because the bananas can easily break in half!) and place the bananas on a parchment-lined baking sheet, flat side down. Set aside.
Melt almond butter and dark chocolate chips: Add the almond butter and chocolate chips to a small saucepan. Heat over low-medium heat for 2–3 minutes, continuously stirring, until all of the chocolate is melted into the almond butter.
Spoon the almond chocolate mixture over top of half the banana, covering half of the banana completely.
Sprinkle rolled oats or other topping of choice over top of the chocolate covered part of the banana.
Freeze the bananas for one hour before enjoying as a treat!
Chef’s Notes
Substitutions
In place of almond butter use peanut butter or cashew butter.
Nut-Free
In place of almond butter use tahini or sunflower seed butter.
Choosing the Right Bananas
Since you’re pressing popsicle sticks into the banana, you’ll want ripe and firm, not mushy bananas for this recipe.
Topping Ideas
You can sprinkle these chocolate-covered bananas with unsweetened shredded coconut, cacao nibs, goji berries, chopped, unsweetened, and unsulfured dried fruits, or chopped nuts.
Storage
Store chocolate banana popsicles in an airtight container in the freezer for up to 2 weeks.
8 servings
47g
- Amount per serving
- Calories105
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 0.6g3%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 0.1mg1%
- Total Carbohydrate 12g5%
- Dietary Fiber 2g8%
- Total Sugars 6g
- Includes 0g Added Sugars0%
- Protein 3g
- Calcium 31mg3%
- Iron 0.5mg3%
- Potassium 200mg5%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Gently press the popsicle sticks into the flat portion of the bananas (press enough so they stick to the banana but be careful, because the bananas can easily break in half!) and place the bananas on a parchment-lined baking sheet, flat side down. Set aside.
Melt almond butter and dark chocolate chips: Add the almond butter and chocolate chips to a small saucepan. Heat over low-medium heat for 2–3 minutes, continuously stirring, until all of the chocolate is melted into the almond butter.
Spoon the almond chocolate mixture over top of half the banana, covering half of the banana completely.
Sprinkle rolled oats or other topping of choice over top of the chocolate covered part of the banana.
Freeze the bananas for one hour before enjoying as a treat!
