Sugar-free banana popsicles recipe (chocolate & nut butter)
Learn how to make these sugar-free and extra healthy homemade banana popsicles with chocolate and nut butter flavor for the best summer treat!
Servings: 8 popsicles
Calories: 270kcal
Ingredients
- 3.5 oz (100 grams) chopped dark chocolate, 55% cocoa at least
- ¼ cup nut butter
- 2 tablespoons olive oil
- 2 tablespoons Dutch-processed cocoa
- ½ teaspoon ground cinnamon
- 1 cup vegan milk (or regular milk for non-vegans)
- ¼ - ⅓ cups honey or maple syrup
- Pinch of salt
- 1 teaspoon vanilla
- 1 ½ – 2 cups ripe bananas (about 4 large)
- 8 espresso paper cups /94 oz / 100 ml)
- 8 wooden sticks or small plastic spoons
- Optional: magic shell and crushed roasted almonds or pistachios
Instructions
- Chop the bananas and place in the freezer for at least 4 hours or overnight.
- In a small pot combine the cocoa, cinnamon, salt, chocolate, tahini and olive oil. Place over medium heat and stir until chocolate is melted. Remove from heat and add the honey, milk, and vanilla. Stir well until combined and homogenized. Cool in the fridge for four hours or overnight.
- Transfer the frozen bananas and the chocolate mixture to a food processor and process well until creamy. Fill 8 cups with the mixture, place sticks in the middle of each cup and freeze for at least 6 hours.
- To unmold, deep each cup into a bowl with hot water for 10-20 seconds ot just tear and peel off the cups.
- Eat!
Notes
- Suggested nut butters: tahini, peanut butter, hazelnut butter, almond butter, cashew butter
- For the magic shell, you’ll need to melt together 5.25 oz (150 grams) dark chocolate, 1.75 oz (50 grams) coconut oil and 1 teaspoon honey. Wait until lukewarm to use.
- Dip half a popsicle in a small bowl filled with magic shell and sprinkle with nuts. Wait 10-20 seconds to set.
- It is best to unmold each popsicle just before eating, but you can also unmold them all together and store in the freezer in an airtight container.
Nutrition
Calories: 270kcal
