Guilt-free Vegan Chocolate Banana Pops

Guilt-free Vegan Chocolate Banana Pops

First off, I am so happy to hear how much you guys enjoyed my previous recipe. The past few days have been so hectic, giving me no time to publish this recipe before now. Like some of you noticed from my Facebook page, I went ahead and updated my recipe for Homemade Almond Butter. I will go through my archive over the next couple of weeks and tweak a bit on some of my earliest recipes, including adding new photos and such, just to make sure everything is top-notch. I will continue posting new dishes as well though, starting with these delicious banana pops.

A while back when I posted my recipe for the Raw Chocolate Lava Cakes, someone commented that they had used the left-over filling with frozen bananas, in order to make banana pops. I thought this was an absolutely brilliant idea, and quickly decided that I wanted to give it a shot as well. Then I completely forgot about it for months, until I saw that we had a whole bunch of bananas that would soon get bad if they were not eaten quickly.

Better late than never, right?

Now, in order to make this you will need some kind of popsicle sticks. I found these wooden sticks lying around in the kitchen with no idea as to how they got here (I asked around and no one in my family know what they are actually for and why they were bought). Must be fate.

With just a few substitutions, you can make this recipe fully raw as well. This is done simply by using certified raw products. Either way you make it, it tastes amazing!


  • 5 ripe bananas
  • 1 cup dates, pitted
  • 1/2 cup raw cashews
  • 6 tbsp high-quality cacao powder
  • 4 tbsp all-natural nut butter (peanut and almond are my favorites)
  • 1/2 tsp vanilla essence
  • unsweetened plant-based milk (or water), until desired consistency

for topping:

  • shredded coconut
  • finely chopped nuts
  • homemade granola


  1. We are going to start off by making the chocolate sauce. This is done simply by placing all the ingredients into a food processor and run until you have a smooth and creamy paste. Start with using 1 cup of milk and if necessary add more as you go along. It should have about the same texture as a chocolate spread (such as Nutella).
  2. Once the chocolate sauce is finished, set it to the side. Grab one banana at a time, peel and slice it in half, spearing each half onto a stick. Spread a thick layer of the chocolate sauce all around the banana. Roll each half around in whatever kind of topping you wish before placing it in a glass. Repeat with all the bananas.
  3. Carefully place the glasses with the banana pops into a freezer. Leave them over-night before attempting to eat. I recommend you allow the bananas to soften at room temperature for about 5-10 minutes before serving, but no longer than that. Once the bananas are fully frozen, you can transfer them to a container or tray instead of glasses.

The bananas will hold nicely for about two weeks in the freezer. Essentially these are just to have readily available for whenever you might want a sweet treat.



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