A vegan-friendly, no-cook recipe for rich cocoa and nut butter coated frozen banana pops. Quick and creamy, these healthy snacks provide potassium, fiber, and plant-based protein for clean energy. Perfect for post-workout treats or a satisfying cold dessert.
4 medium ripe bananas (with black spots on peel)
3 tablespoons natural unsweetened cocoa powder
2 tablespoons smooth almond butter
1 1/2 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch of salt
Insert popsicle sticks into bananas 30 minutes before freezing.
Peel bananas while they chill to prevent browning.
Wrap the popsicle sticks with plastic wrap to avoid freezer burn.
In a small bowl, whisk together cocoa powder and maple syrup until smooth.
Stir in almond butter and vanilla extract until fully combined.
Add more cocoa for a thicker consistency or maple syrup for a thinner coat.
Dip each banana 3/4 of the way into the coating mixture.
Place the coated banana pops on a parchment-lined baking sheet.
Freeze for 3 to 4 hours until completely solid.
Use bananas with black spots for optimal sweetness and natural flavor.
For a nut-free version, substitute sunflower seed butter for almond butter.
Coating can be reused to coat additional bananas or sliced fruits.
Freezing in a single layer ensures even freezing without clumping.