These Chocolate Banana Popsicles are sure to cool you down on a hot summer day.
They’re creamy, luscious, and reminiscent of a very popular flavor of Ben & Jerry’s ice cream – Chunky Monkey® – except this recipe title isn’t trademarked 😉
Best part…they’re dairy-free, simple to put together, and very customizable depending on your preferences.
You’ve got that unmistakable banana flavor forming the base, and the final popsicles are dipped in melted dark chocolate chips, then sprinkled with chopped walnuts.
While this isn’t the only popsicle recipe on the blog (click here for my Paleo Rocket Popsicles), it’s the first I’ve published here in a while.
I recently got super inspired after seeing my friend Beth from Tasty Yummies post a totally decadent-looking Chocolate Covered Strawberry Fudgesicles on her blog.
And as it does, when I get inspired, my mind almost always picks a main ingredient. It went to bananas. Who knows why…it’s just how my process works. Then the rest kind of unfolds as I choose complimentary flavors.
I made my Chocolate Banana Popsicles with a coconut milk base, but you could totally use whatever kind of nut milk you want to keep them dairy-free; cashew or almond would be good.
Full-fat coconut milk adds quickly digested medium chain triglycerides, and it’s really satisfying and creamy.
If walnuts aren’t your thing, try sprinkling other kinds of chopped nuts on the melted chocolate. Just be sure to sprinkle fast because the cold popsicles make the chocolate harden at lightning speed.
Or you could skip dipping the Chocolate Banana Popsicles in melted chocolate altogether. You could drizzle it on instead. Or, simply drop chocolate chips and chopped nuts into the popsicle molds, then fill with the banana-coconut milk base.
If your bananas are ripe, you may not even need to add the optional honey.
Blend the main ingredients and give it a taste. If it’s sweet enough, omit the honey. No biggie.
Or use whatever sweetener you like…maple syrup, coconut crystals, etc. I just happen to have a little extra honey on hand from the hive.
Before pouring the base into the molds, I added a few pieces of sliced banana to each. It gives a bit more of a chunky texture which I like. If you’re not into that, omit the third banana…
…but you’ll probably end up with something like six Chocolate Banana Popsicles instead of 8 or 9.
I also added some grass-fed collagen powder for a bit of a protein boost, but it’s totally optional if you don’t have it handy.
In case you’re wondering, these are the popsicle molds I use. (Just be sure to buy an extra package of popsicle sticks so you don’t run out too fast.)
And my secret for cutting down on the mess when I fill the molds is to use a small funnel.
Or sometimes I just tempt fate and pour right from the blender pitcher.
Above all else, have fun with these. Experiment with your own flavor combinations and get creative.
Chocolate Banana Popsicles Recipe – Dairy-Free & Paleo
ripe medium-sized bananas (about 18 oz), peeled
oz can full-fat coconut milk
tsp vanilla extract
tbsp collagen powder, optional
tbsp raw honey, optional
oz semisweet chocolate chips (I use Enjoy Life brand mini chips)
cup chopped walnuts
Make the Popsicles
In a powerful blender, combine two of the bananas, the coconut milk, vanilla, cinnamon, and collagen. Blend on high for 30 seconds until smooth. Taste the mixture. If it’s not sweet enough, add the honey and blend again for 15 more seconds.
Slice the third banana. Add a few slices of banana to about 8 popsicle molds. Then carefully pour the banana-coconut base into each mold, distributing it evenly. Insert the popsicle sticks and freeze the molds until everything is completely set, at least 3 hours. Once they’re frozen, run the molds under warm water until the popsicles release. Place on a parchment-lined sheet and return to the freezer.
Dip the Popsicles
When you’re ready to dip your popsicles, melt about 5 ounces of the the chocolate chips. Reserve the other ounce for sprinkling on the dipped popsicles. I recommend a double boiler to melt the chocolate, though a careful pop into the microwave works too.
Once the chocolate is melted, gather the remaining chocolate chips and the chopped walnuts for sprinkling. Remove the popsicles from the freezer. Working quickly, dip the top of each popsicle in the melted chocolate one by one. Lay each dipped popsicle back on the parchment-lined sheet. Immediately sprinkle with chocolate chips and chopped walnuts. Repeat.
Return the Chocolate Banana Popsicles back to the freezer until the chocolate completely hardens, about 10 minutes. Eat!
You can freeze these for a few months in a plastic ziptop bag.