Frozen Chocolate Banana Monkey Pops
Prep time
Total time
The chocolate dip makes for a very thick coating - just the way we like it. If you prefer a thinner coating, omit the nut/seed butter or increase the melted coconut oil to 1 tablespoon. Note that the prep time does not include freezing time for the bananas.
Serves: about 8 pops
  1. Stick the banana chunks with your sticks of choice. This could even be toothpicks, but for fun, I cut these cute Monkey Business straws.
  2. Place the banana chunks, stick side up, in a single layer, not touching, on a silcone baking mat or parchment paper in the freezer. Freeze for several hours, until solid. Can be stored frozen in an airtight plastic bag until ready to use.
  3. Melt the chocolate chips (using the microwave - about 1 minute - or double broiler), until just melted. Do not overheat.
  4. Stir the melted chocolate, coconut oil, nut/seed butter, and sweetener, to taste, in a small bowl until smooth.
  5. If using toppings, place each on a separate small plate.
  6. Dip the frozen banana slices in the chocolate, rolling the sides as needed, then immediately roll in toppings, if using. Work quickly, as the chocolate will immediately begin setting up. If the chocolate cools too much and begins to get thick, heat it briefly (15 seconds in the microwave) and stir.
  7. Place the dipped bananas back on the mat or paper in the freezer. They can be eaten immediately, or kept frozen for later.
*With 100% cacao I use ½ tablespoon maple syrup and 15-25 drops pure vanilla stevia (to taste). You can use all stevia, powdered sugar, or more maple syrup, to taste - your choice. Just use caution with liquid sweeteners like honey, as they tend to make the chocolate chewy, or granular sweeteners as they may not fully dissolve.

If using bitter-sweet chocolate (like Pascha 85% Cacao Chocolate Chips), less sweetener will be needed. With the semi-sweet chocolate (like Pascha 55% Cacao Chocolate Chips), no added sweetener will be needed, in my opinion.
Recipe by Go Dairy Free at