Feast With Five: Vegan Frozen Choco-Banana Pops

Hello lovely readers! 🙂 For the rest of the month, I’ll be featuring a series called “Feast With Five”: simple and delicious recipes that you can whip up with five simple ingredients all with a healthy twist of course! The inspiration was from a previous recipe post for Five-Ingredient Raw Macaroons which I encourage you to check out later but for now I’d like to introduce you to the first in the series: Vegan Frozen Choco-Banana Pops.

Himalyan Sea Salt, Coconut and Toasted Almond - truefoodlove

Himalyan Sea Salt, Coconut and Toasted Almond – truefoodlove

As much as I remember loving frozen desserts like ice cream and popsicles that we purchased from the ice cream truck as a kid, they are loaded with processed sugars, chemical stabilizers and artificial colouring. So my healthy alternative is to make these super simple Choco-Banana Pops!  Bananas are a great vegan substitute for “ice cream” because of their creamy texture and sweet taste.

These are easily made with common food and pantry items and you can customize the garnishes to taste. I used common foods I had in my pantry (coconut and almond) and decided to experiment with using pink Himalayan sea salt. It’s easy to make these healthy by avoiding those dessert sprinkles which are loaded with artificial colours and opting for nature’s sprinkles instead. Try chopped dried fruit, nuts or spices like cinnamon or even cayenne pepper! I used the sticks from my BPA free popsicle mold set but you can easily buy some cheap wooden ones instead from your local store.

Vegan Frozen Choco-Banana Pops


  • 3 ripe bananas
  • 200 grams good quality extra dark chocolate (dairy free)
  • 1 tbsp. coconut oil
  • garnishes of your choice (dried coconut, toasted chopped almonds, Himalayan pink sea salt)
  • 6 popsicle sticks


1. Peel bananas and cut in half. Carefully push a popsicle stick through the cut side at least 1.5 inches into the banana. Lay them on a cookie sheet lined with parchment paper and place in freezer to firm up while you prep the chocolate coating.

2. You will need to create a “double-boiler” using a heat-proof glass bowl that rests inside a saucepan to melt the chocolate. There should be more than an inch of space between the bottom of the glass bowl and the bottom of the saucepan. Fill the saucepan with about an inch of water ensuring that the bottom of the bowl and the water do not come in contact.

3. Break up the bar of chocolate. Add to the bowl along with the coconut oil. Place the bowl and saucepan on the stove and heat over medium low heat to melt the chocolate. Stir. Turn down heat once water reaching boiling.

4. Once chocolate has melted, retrieve the bananas from the freezer and dip or use a spoon to coat one banana with chocolate. Immediately dip or sprinkle with desired topping and place back on the parchment. Continue with the rest of the bananas. (This can get a little messy! So be prepared for some drips here and there!)

5. Place bananas back in the freezer to firm up for at least 5-6 hours or overnight.



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