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

Chocolate Banana Sunbutter Popsicles (Vegan)

  • Author: Allison
  • Prep Time: 10 minutes
  • Freeze Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 popsicles 1x
  • Diet: Vegan


  • 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
  • Granola


  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!


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