- 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
- Toasted coconut and sunflower seeds
- 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!
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