We think chocolate and banana go together like summer and ice cream, so we’ve brought them all together in one place for these cool and creamy Funky Monkey Pops. Best of all, they are made with less than 10 simple ingredients that you probably already have on hand.
Making your own freezer pops at home is easy and you get to control what goes inside. No preservatives, no dyes, no artificial flavors or thickeners. Just real food ingredients.
Big chunks of fresh banana are frozen into a lightly sweet and chocolaty coconut milk base, dipped in dark chocolate and chopped almonds, and then sprinkled with sea salt for a guilt-free treat that’s sure to beat the heat this summer. Both kids and adults will love these Funky Monkey Pops. In addition, they’re dairy-free, egg-free and Paleo-friendly.
No popsicle molds? No problem! You can make frozen pops in just about any small, freezer-safe container you have. Possible options include half-pint mason jars, small drinking cups, a muffin pan or even disposable paper cups.
Freezer pops are a great way to get kids involved in the kitchen. From picking out the ingredients to slicing, chopping and stirring, there are plenty of ways to get kids of all ages in on the action.
Although waiting can be hard when frozen treats are involved, these pops have the best taste when allowed to sit at room temperature for 5 minutes before serving. Being patient and waiting the 5 minutes will produce an oh-so-creamy texture that’s definitely worth the wait.
Dairy-Free Funky Monkey Popsicles
- 1 14-ounce can full-fat coconut milk
- ¼ cup water
- ½ t pure vanilla extract
- 2 T raw honey
- 2 T raw cacao powder
- 2 large bananas cut into 18-24 slices
- 4 oz. dark chocolate chips
- 1 t coconut oil
- ⅓ cup chopped almonds or pistachios
- Sea salt
- Drop 3-4 banana slices into each freezer pop mold and set aside.
- Place coconut milk, water, vanilla, honey and cacao in a blender and blend until well combined.
- Fill freezer pop molds with coconut milk mixture, being careful not to overfill and to allow for expansion when the pops freeze.
- Insert sticks into molds. If using wooden sticks, place a sheet of aluminum foil over the top of the filled molds and gently poke sticks through the foil to keep them upright until pops freeze solid.
- Place pops in freezer and freeze 4 hours or overnight, until solid.
- When ready to dip pops in chocolate, remove from the molds and place them on a baking sheet in the freezer until you’re ready to dip them in chocolate.
- Melt chocolate chips and coconut oil in small glass bowl set over a small pan of simmering water (or in a double boiler). Stir gently until smooth and liquefied.
- Remove pops from the freezer and dip the top of each pop in the melted chocolate or drizzle over the pops using a spoon. Allow excess chocolate to drip off before rolling in chopped nuts and sprinkling with sea salt.
- Return pops to baking sheet and store in freezer until ready to serve.
Looking for another summertime treat to beat the heat?
Be sure to head on over to The Real Food Dietitians blog for another cool summertime treat on a stick.
(You’ll Also Love: Paleo Pizookie with Banana Ice Cream)