Chocolate almond butter banana popsicles make a decadent summer treat. Both rich and fudgy, they’re entirely vegan and prepared with nutritious, natural ingredients. The perfect healthy snack on a stick!
These chocolate almond popsicles are my new obsession. I simply turned one of my all time favorite smoothies into a popsicle and the result is absolutely amazing. It’s like a chocolate nice cream onto a stick, made fudgier thanks to the almond butter, and dipped into a chocolate sauce with crushed almonds.
The best part? These beautiful chocolate popsicles make a great healthy snack, both fruity and nutritious. Kids and adults will go crazy for it. Just a friendly tip: double the recipe to make sure you always have some in the freezer waiting for you!
What we love about these chocolate almond popsicles:
- Rich and fudgy ✔
- Naturally sweetened ✔
- Healthy and nutritious ✔
- 100% vegan and gluten-free ✔
What goes into vegan chocolate almond popsicles?
- Bananas. I used frozen bananas to create a nice texture, but it’s still ok to go for fresh, ripe, bananas instead, since the mixture will be frozen anyway.
- Cocoa powder. Make sure you go for unsweetened cocoa powder.
- Almond butter. Unsweetened is preferred here too. Instead of almond butter, you can use other nut butter of choice (peanut butter, cashew butter, etc.).
And that’s pretty much it it! I also added some mini chocolate chips, to create a nice crispy texture to each bite, but it’s up to you to decide whether you want to use them or not in the recipe (for a healthier version, skip them). Also, if your bananas are not very ripe or if you are a sweet tooth, you can add some agave or maple syrup to sweeten the all thing.
For the chocolate coating, you will also need some chocolate chips (melted), almonds (crushed), and a pinch of sea salt.
How to make chocolate almond banana popsicles?
- Start with making the popsicle by blending all the ingredients in a blender.
- Spoon the mixture into the popsicle molds, add the wooden sticks, and freeze overnight.
- The following day, prepare the chocolate coating, then dip the popsicles into it. Sprinkle with the chopped almonds, and freeze until set!
FAQ
Which popsicles molds to use? There are many types of popsicle molds available, the most common ones being the silicon and the metal ones. In the middle, the aluminium covering popsicle molds are a great alternative. They are the perfect reasonable size and hold the popsicle sticks up straight perfectly.
What if I don’t have popsicle molds? You can still make these key lime popsicles using a classic muffin tin. Then poke your popsicle sticks upright in the center and freeze.
How to remove popsicles from molds? To unmold, turn the popsicle molds sideways and run them under lukewarm water for 5 -15 seconds (sometimes a bit longer, but make sure you don’t melt the pops). Then, slowly and carefully wiggle sticks and remove each popsicle.
How to store chocolate popsicles? Once the chocolate almond popsicles are double coated with chocolate, place them onto a baking tray covered with parchment paper, and pop them in the freezer again for about 1 hour until completely frozen again. Then, transfer to a freezer bag and freeze up to one month.
Recipe variations with the same ingredients
You can go a long way with chocolate, almond butter (or any nut butter really), and bananas. Here are just a few ideas, with the same ingredients as the ones used in these popsicles:
- Make a simple nice cream (aka banana ice cream). Blend all the popsicle ingredients in a blender, adding a few spoonfuls of almond milk if too thick. Then, drizzle the chocolate over, add the crushed almonds, and transfer to a freezer friendly container.
- Create a chocolate almond smoothie. Add all the popsicle ingredients to a blender, with just a little bit of almond milk, and you get a super-delicious smoothie. I make it all the time!
- Or make it a smoothie bowl! For a healthy, nutritious and decadent breakfast, pop all the popsicle ingredients into a blender, and blend until you get a rich and creamy smoothie bowl. For the toppings, drizzle the chocolate over and add the crushed almonds. Delicious!
- Make frozen almond chocolate bananas. This is a different use of the ingredients, but it works pretty well too. Cut the bananas in half, and insert a wooden stick. Then, dip into almond butter, and pop in the freezer for 15 minutes. Dip into the chocolate sauce, sprinkle with chopped almonds, and freeze again for 30 minutes. A quick, healthy and nutritious snack that is also absolutely delicious!
More ice cream and popsicle recipes:
- Watermelon Popsicles
- Key Lime Pie Popsicles
- No-Churn Blueberry Almond Butter Ice Cream
- Salted Caramel Peanut Ice Cream
- 5-Minute Berry Frozen Yogurt
Try also…
Chocolate Almond Butter Banana Popsicles
- Prep Time: 5 mins
- Chilling Time: 12 hours
- Total Time: 12 hours 5 minutes
- Yield: 6 popsicles 1x
- Category: Desserts
- Cuisine: Healthy
- Diet: Vegan
Chocolate almond butter banana popsicles make a decadent summer treat. Both rich and fudgy, they’re entirely vegan and prepared with nutritious, natural ingredients. The perfect healthy snack on a stick!
Ingredients
For the chocolate almond banana popsicles:
- 4 frozen bananas, cut into chunks
- 2 Tablespoons cocoa powder, unsweetened
- ¼ cup (65g) almond butter, unsweetened*
- ½ cup (90g) mini chocolate chips**
For the chocolate coating:
- ½ cup (90g) chocolate chips, melted
- ¼ cup (40g) almonds, chopped
- 1 pinch of sea salt
Instructions
- For the chocolate almond banana popsicles, combine the frozen bananas, almond butter, cacao powder and mini chocolate chips in a high speed blender. Blend until smooth and creamy (keeping in mind that the mini chocolate chips should leave some texture to the mixture).***
- Spoon into the popsicle molds up to the top and insert a wooden stick (or cover with the popsicle mold). Freeze overnight.
- The following day, carefully remove the pops from the molds, by placing it sideways under running water. Place onto a baking sheet covered with parchment paper and freeze until ready to use.
- For the chocolate coating, melt the chocolate chips in the microwave, and allow to cool for 5-10 minutes. Dip the top part of the popsicles in the melted chocolate, and sprinkle with chopped almonds. Add a pinch of sea salt, and freeze to set.
Notes
* Any other nut butter can do: peanut butter, cashew butter, or even macadamia butter and hazelnut butter.
** You can skip the mini chocolate chips if you want to make the popsicles even healthier.
*** If your bananas are not very ripe, you can add some agave syrup or maple syrup to sweeten up the whole thing a little more.
Did you make this recipe?
Lastly, if you make this Chocolate Almond Butter Banana Popsicles, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
