Recipe: Double Chocolate Banana Nut Pops

Recipe: Double Chocolate Banana Nut Pops

Double Chocolate Banana Nut Pops


A creamy, wholesome chocolate-banana popsicle that feels simultaneously like the perfect cold treat for a hot day AND a warm hug of good, whole food comfort.  A simple frozen treat that's so much fun to make with and for kids.  Sweetened only with the yummy nummy power of ripe bananas, this treat embodies the naturally sweet qualities and tastes of our amazing chocolate maker and recipe creator Andrea Hartdegen.

Featuring the flawlessly fruity and deliciously gentle chocolate kiss of our National Chocolate Award-Winning natural cocoa powder -- plus the perfect finishing layer of bold 67% chocolate shell and toasted nuts.

Makes 10 large popsicles.  Keep frozen or over ice temporarily for any summer get-together or family activity that could use an authentically, naturally delicious boost on a stick!



Banana Pops

1½  lb overripe bananas, fully frozen and broken into pieces

½ cup full-fat coconut milk (canned)

⅓ cup almond butter or peanut butter

2 tablespoons Mindo Chocolate Makers Natural (Non-Alkalized) Cocoa Powder

1 teaspoon vanilla extract

1 cup chopped roasted almonds, peanuts, or other nuts 


Chocolate Shell

1½ cups Mindo Chocolate Makers 67% Baking Chunks

3 tablespoons coconut oil




Add frozen banana pieces, coconut milk, nut butter, Mindo cocoa powder, and vanilla to a high-speed blender or food processor.  Fully frozen bananas will yield the best texture.  Process until very smooth and thick.

The mixture should achieve the consistency of soft serve ice cream.


You may need to scrape stubborn mixture from the sides of the vessel to keep the machine going. Add a few more tablespoons of coconut milk if necessary to aid in blending smoothly.


Scoop the mixture into popsicle molds, top with lid (if available) and insert popsicle sticks. Freeze for at least 4 hours or until frozen solid.



To remove from the mold, run the sides of the container under hot water for a few seconds on each side to loosen.



Place popsicles on a parchment-lined baking sheet and freeze for at least 30 minutes. 


To make your chocolate shell, place Mindo 67% chocolate baking chunks and coconut oil in a metal or glass bowl over a double boiler.  (To create a double boiler in your kitchen, heat chocolate in a heat-safe bowl over boiling water.  A microwave may also work for melting, but be cautious to avoid overheating your chocolate!)

Mix constantly until completely melted. However, too-hot chocolate dip will melt your popsicles, so remove it from heat when smooth. Pour mixture into a tall glass for dipping. 

Dip your popsicles into the chocolate shell, covering as much of the surface as you'd like.  Then roll in or sprinkle with toasted nuts and place back onto your baking tray or other clean, flat container/surface for freezing. You will need to work pretty quickly to get these back into the freezer before they melt. 

Once frozen solid, your banana pops are ready to eat! Store them in an airtight container or plastic freezer bag, separating rows with parchment paper to prevent sticking and maintain their beautiful chocolatey finish. 

Enjoy as a dessert, snack, or even as a wholesome and creative breakfast for a frozen spin on the regular banana smoothie!

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