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!
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.
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.
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.
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!
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
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!
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Chocolate Banana Sunbutter Popsicles (Vegan)
- Prep Time: 10 minutes
- Freeze Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 popsicles 1x
- Diet: Vegan
Ingredients
- 2 large frozen bananas, chopped
- 1 cup plain coconut yogurt
- 1/4 cup cocoa
- 1/4 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
- 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.
- 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!
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.
- Category: Snack
- Method: Freeze
- Cuisine: American
Keywords: vegan chocolate banana popsicles nut-free
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