Chocolate Covered Banana Pops: A Healthy Summer Snack You’ll Love
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 12
- Calories
- 100 kcal
- Carbs
- 20.00 g
Ingredients
- 6 piecesripe bananas (should have some spots, but still be firm)
- 8 ounceshigh-quality vegan chocolate
- 1.5 tablespoonsrefined coconut oil
- —Optional toppings (chopped peanuts, shredded coconut, granola, cacao nibs, and/or flaky salt)
Instructions
- 1
Line a baking sheet with parchment paper. Peel the bananas, cut them in half, and insert a popsicle stick or wooden skewer into the cut side of each half. Arrange the bananas on the baking sheet with space between them, then freeze for at least 4 hours, or up to 2 days in advance. After 2 days, the bananas may become slightly icy without a coating.
- 2
Melt the chocolate using either a double boiler or microwave.
- 3
For the double boiler method, fill a saucepan with 1-2 inches of water and place a glass bowl on top. Bring the water to a simmer over high heat, then lower to medium-low. While it warms, add the chocolate and coconut oil to the glass bowl. Stir frequently with a clean, dry spatula until the chocolate is about 80% melted, then carefully take the bowl off the pot and stir until fully melted.
- 4
Once the chocolate has fully melted, take the bananas out of the freezer. Pour the melted chocolate over each side of the banana using a large spoon or ladle. Hold the banana upside down over the bowl for a few seconds to let any excess chocolate drip off. Return the coated banana to the parchment paper and repeat with the others.
- 5
Serve immediately, or keep in the freezer until you're ready to enjoy. Once hardened, the banana pops can be stored in a freezer-safe bag for up to two weeks.