Up Beet Kitchen

  • Recipe Index
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes » Gluten-Free Recipes

    Chocolate Banana Sunbutter Popsicles (Vegan)

    Published: Jun 9, 2021 by Allison · This post may contain affiliate links · Leave a Comment

    • Share
    • Tweet
    ↓ Jump to Recipe

    Healthy and simple chocolate banana sunflower seed butter popsicles are the perfect healthy snack on hot summer days! Nut-free and vegan, they are reminiscent of the fudge popsicles of your childhood, but much more nutritious! 

    straight on shot of three vegan chocolate banana sunbutter popsicles stacked on a white plate

    How is everyone’s week going so far? As I mentioned yesterday, we’re experiencing a wicked heat wave where we live. I’ve actually had the oven on far more than I would like as I have been doing some recipe development that necessitated it, but all I really want to eat are cold meals and these chocolate banana sunbutter fudge popsicles. 

    They’re a great way to satisfy a craving for something cold, sweet, and creamy without reaching for the tub of ice cream all the time. Because they contain some sunflower seed butter, they’re satisfying, while also boasting some redeeming qualities in the nutrition department. Not to mention that they are extremely easy to make. Just toss some frozen bananas, coconut yogurt, cocoa, sunflower seed butter, maple syrup, salt, and vanilla in a food processor and blend until smooth. Spoon into popsicle molds, freeze for six hours, and then remove them from the molds and dip them in a mix of melted chocolate and coconut oil. Sprinkle on some toasted coconut and sunflower seeds and/or granola, if desired, and enjoy. While I don’t have any kids in my life at the moment, I can imagine that children would go wild for these popsicles… as do children at heart! They remind me of the Fudgesicles that I think I practically lived off of back in the day. 

    an overhead shot of all of the vegan chocolate fudge pops on a sheet of parchment with ice cubes and strawberries and blueberries

    vegan chocolate bananan sunbutter popsicles: the details

    Ingredients you’ll need to make these popsicles: Frozen bananas, coconut yogurt, cocoa, sunflower seed butter, maple syrup, vanilla, and sea salt. For the chocolate shell, you’ll need chocolate chips or dark chocolate and coconut oil. 

    close up of one of the popsicles on a cookie sheet with ice cubes and berries around it

    the method

    Place the frozen bananas, coconut yogurt, cocoa, sunflower seed butter, maple syrup, vanilla, and salt in a food processor fitted with the ‘S’ blade. Process until super smooth and no banana chunks remain. Spoon this mixture into popsicle molds and insert popsicle sticks. Place on a flat surface in the freezer for 6 hours, or until completely frozen. 

    Make the chocolate shell by melting the chocolate and coconut oil together in a small saucepan over low heat, whisking occasionally, until totally melted and uniform. Let cool for 10 minutes. 

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    To remove the popsicles from the molds, run under warm water for ten seconds and gently pull them out. 

    Dip each popsicle in the chocolate and sprinkle on some toasted coconut or sunflower seeds and/or granola. I had best results by putting the melted chocolate into a wide mouth glass jar and then dipping the popsicles into it. 

    Store in a container in the freezer until ready to eat! 

    straight on shot of a chocolate banana sunflower butter popsicle held up straight in my hand

    more healthy treat recipes

    • Mango Lime Greek Yogurt Popsicles
    • Peanut Butter and Honey Rice Crispy Squares with Chocolate
    • Vegan Triple Layer Salted Caramel Chocolate Bars

    straight on shot of two of the popsicles on a white plate with a container of berries and granola in the background

    Lastly, I hope that you love these vegan chocolate banana sunbutter popsicles! If you make them, let me know how you enjoyed them by leaving a comment and rating below. And if you post a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing all of your delicious creations. 

    Enjoy! 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    straight on shot of three vegan chocolate banana sunbutter popsicles stacked on a white plate

    Chocolate Banana Sunbutter Popsicles (Vegan)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Allison
    • Total Time: 6 hours 10 minutes
    • Yield: 6 popsicles 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 2 large frozen bananas, chopped
    • 1 cup plain coconut yogurt
    • ¼ cup cocoa
    • ¼ cup sunflower seed butter
    • 2 tablespoons maple syrup
    • 1 teaspoon vanilla extract
    • Pinch of sea salt

    Chocolate Shell (makes extra)

    • 8 oz semisweet chocolate chips or chopped chocolate bar
    • 2 tablespoons coconut oil

    Optional:

    • Toasted coconut and sunflower seeds
    • Granola

    Instructions

    1. Place the frozen bananas, coconut yogurt, cocoa, sunflower seed butter, maple syrup, vanilla, and salt in a food processor fitted with the ‘S’ blade. Process until super smooth and no banana chunks remain. Spoon this mixture into popsicle molds and insert popsicle sticks. Place on a flat surface in the freezer for 6 hours, or until completely frozen.
    2. Make the chocolate shell by melting the chocolate and coconut oil together in a small saucepan over low heat, whisking occasionally, until totally melted and uniform. Let cool for 10 minutes.
    3. To remove the popsicles from the molds, run under warm water for ten seconds and gently pull them out.
    4. Dip each popsicle in the chocolate and sprinkle on some toasted coconut or sunflower seeds and/or granola. I had best results by putting the melted chocolate into a wide mouth glass jar and then dipping the popsicles into it.
    5. Store in a container in the freezer until ready to eat!

    Notes

    Any nut or seed butter will do: Almond, cashew, peanut, or tahini can be used instead of the sunflower seed butter.

    Store extra chocolate in a jar and warm it back up to use as an ice cream topping the next time you make a sundae.

    • Prep Time: 10 minutes
    • Freeze Time: 6 hours
    • Category: Snack
    • Method: Freeze
    • Cuisine: American

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    horizontal overhead shot of all the popsicles on a sheet of parchment with ice cubes and blueberries scattered here and there around them

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image for the post, overhead photo of the salad in a large wooden bowl
      Bacon and Green Pea Tortellini Pasta Salad
    • featured image for the post, a row of protein bars on a sheet of parchment
      Brownie Protein Bars
    • featured image for post, a photo of the tofu in a bowl with sweet potato, avocado, and quinoa
      Chili Lime Tofu
    • featured image for the post, an overhead photo of the sauce in a ramekin
      Greek Yogurt Chipotle Sauce

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact