Why You’ll Love Chocolate Banana Sunbutter Popsicles (Vegan) Recipe
These popsicles combine the natural sweetness and creamy texture of frozen bananas with rich cocoa and nut-free sunflower seed butter. Coconut yogurt makes the filling even smoother, while maple syrup adds just enough sweetness without overpowering the chocolate and banana flavors.
The chocolate coating is another highlight. Mixing semisweet chocolate with coconut oil creates a thin shell that sets quickly when it touches the frozen popsicles. You can keep the coating simple or add toasted coconut, sunflower seeds, granola, or a combination for extra crunch.
They’re also convenient to prepare ahead of time. Once frozen and coated, the popsicles can stay in the freezer until you’re ready for dessert or an afternoon treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Frozen bananas: Use large, ripe bananas for natural sweetness and a smooth, creamy texture.
- Plain coconut yogurt: Adds creaminess while keeping the popsicles completely dairy-free.
- Cocoa: Provides the rich chocolate flavor in the banana filling.
- Sunflower seed butter: Gives the popsicles extra creaminess and a slightly nutty, roasted flavor without using tree nuts or peanuts.
- Maple syrup: Sweetens the mixture and complements the banana and cocoa.
- Vanilla extract: Adds warmth and rounds out the chocolate flavor.
- Sea salt: A small pinch helps balance the sweetness and intensify the chocolate.
- Semisweet chocolate chips or chopped chocolate: Creates the crisp outer chocolate shell. Choose dairy-free chocolate if you need the popsicles to remain strictly vegan.
- Coconut oil: Thins the melted chocolate so it coats the popsicles smoothly and sets into a shell.
- Toasted coconut and sunflower seeds: Optional toppings that provide extra flavor and crunch.
- Granola: Another optional topping that adds a delicious crispy texture.
Directions
1. Make the Banana Mixture
Place the frozen chopped bananas, coconut yogurt, cocoa, sunflower seed butter, maple syrup, vanilla extract, and a pinch of sea salt into a food processor fitted with an S-blade.
Process until completely smooth and creamy. Stop and scrape down the sides as necessary. Continue processing until there are no visible banana chunks.
2. Fill the Popsicle Molds
Spoon the chocolate banana mixture evenly into popsicle molds. Gently tap the molds against the counter to help remove any air pockets.
Insert the popsicle sticks and place the molds upright on a flat surface in the freezer.
Freeze for about 6 hours, or until the popsicles are completely firm.
3. Prepare the Chocolate Shell
Add the semisweet chocolate and coconut oil to a small saucepan. Melt over low heat, whisking occasionally, until the mixture is completely melted, glossy, and uniform.
Remove from the heat and allow the chocolate mixture to cool for approximately 10 minutes.
4. Remove the Popsicles
Run the outside of the popsicle molds under warm water for about 10 seconds. Gently pull on the sticks to release the popsicles.
Avoid using very hot water or leaving the molds under warm water for too long, as this can cause the popsicles to begin melting.
5. Dip in Chocolate
For easier dipping, transfer the melted chocolate mixture to a wide-mouth glass or other tall, heat-safe container.
Dip each frozen popsicle into the chocolate coating. Allow excess chocolate to drip off briefly.
Immediately sprinkle the popsicles with toasted coconut, sunflower seeds, granola, or your preferred combination before the chocolate shell fully sets.
6. Freeze Until Ready to Serve
Place the finished popsicles in a freezer-safe container and return them to the freezer until you’re ready to enjoy them.
Servings and timing
This recipe makes approximately 6 popsicles.
- Prep time: 10 minutes
- Freezing time: 6 hours
- Total time: 6 hours 10 minutes
- Servings: 6
Most of the preparation is quick and hands-off. The main time requirement is allowing the popsicles to freeze completely before dipping them in the chocolate shell.
Variations
Chocolate-free coating: Skip the chocolate shell entirely and enjoy the creamy banana-sunbutter popsicles straight from the molds.
Extra chocolate: Add mini dairy-free chocolate chips to the banana mixture before transferring it to the molds for additional chocolate flavor and texture.
Coconut lover’s version: Use toasted shredded coconut both in the popsicle mixture and over the chocolate shell.
Crunchy sunbutter pops: Sprinkle roasted sunflower seeds generously over the freshly dipped chocolate coating.
Granola popsicles: Crush granola into smaller pieces before sprinkling it over the chocolate. Smaller pieces adhere to the shell more easily.
Sweeter popsicles: Add a little extra maple syrup if your bananas aren’t particularly ripe or if you prefer a sweeter frozen dessert.
Banana-forward version: Reduce the cocoa slightly to allow more of the banana flavor to come through.
Different yogurt: Another thick, unsweetened plant-based yogurt can be substituted for coconut yogurt. Keep in mind that the flavor and texture may vary depending on the variety used.
Storage/Reheating
Store the finished popsicles in an airtight freezer-safe container. To prevent them from sticking together, arrange them in a single layer or separate individual popsicles with parchment paper.
For the best flavor and texture, enjoy the popsicles within 2 to 4 weeks. Keeping the container tightly sealed also helps protect them from freezer odors and freezer burn.
These popsicles do not need reheating. If they’re extremely firm straight from the freezer, leave one at room temperature for a few minutes before eating. Avoid microwaving, as the chocolate shell and frozen filling will melt unevenly.
FAQs
Can I make these Chocolate Banana Sunbutter Popsicles without a food processor?
Yes. A powerful blender can also work. You may need to stop frequently and scrape down the sides because the frozen banana mixture will initially be quite thick.
Do the bananas have to be frozen?
Frozen bananas are recommended because they immediately create a thick, creamy mixture and contribute to the final texture. If you only have fresh bananas, you can still make the recipe, but the mixture may be thinner and could require additional freezing time.
Can I use a different plant-based yogurt?
Yes. Thick almond, soy, oat, or another plant-based yogurt can work in place of coconut yogurt. Choose plain yogurt so that additional flavors and sweeteners don’t interfere with the chocolate-banana combination.
How do I make sure these popsicles are completely vegan?
Use plant-based yogurt and check that your semisweet chocolate or chocolate chips contain no dairy ingredients. The remaining main ingredients are naturally plant-based.
Why won’t my popsicles come out of the molds?
They may simply need a little help releasing. Run the outside of the molds under warm water for about 10 seconds, then gently pull the popsicles out by their sticks. Repeat briefly if necessary rather than forcing them.
Why does the chocolate shell harden so quickly?
The popsicles are extremely cold, so the melted chocolate and coconut oil begin setting almost immediately after dipping. Add toppings right away so they stick before the coating becomes firm.
Can I make the popsicles without the chocolate coating?
Absolutely. The chocolate banana and sunflower seed butter filling can be enjoyed as a popsicle without any coating. Simply remove the frozen pops from their molds and serve.
Can I substitute another seed butter?
Yes. Pumpkin seed butter or another creamy seed butter can be used, although it will change the flavor and possibly the color of the popsicles. If allergies aren’t a concern, creamy nut butters can also work.
How can I prevent the chocolate coating from becoming too thick?
The coconut oil helps keep the melted chocolate fluid enough for dipping. Letting excess chocolate drip back into the container before adding toppings will also create a thinner, more even shell.
Can I prepare these popsicles ahead of time?
Yes. They’re ideal for making ahead because they need several hours in the freezer anyway. Prepare, freeze, dip, and decorate the popsicles, then keep them in an airtight freezer-safe container until you’re ready to serve them.
Conclusion
Chocolate Banana Sunbutter Popsicles are an easy way to turn a handful of simple plant-based ingredients into a rich and refreshing frozen dessert. Creamy banana, coconut yogurt, cocoa, and sunflower seed butter create a smooth chocolate filling, while the crisp chocolate shell adds an indulgent finishing touch.
With customizable toppings and minimal hands-on preparation, these vegan popsicles are equally suited to summer gatherings, make-ahead desserts, or keeping in the freezer whenever a chocolate craving strikes.
Chocolate Banana Sunbutter Popsicles (Vegan)
Creamy vegan chocolate banana popsicles made with coconut yogurt and sunflower seed butter, dipped in a crisp chocolate shell and finished with crunchy toppings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 large frozen bananas, chopped
- 1 cup plain coconut yogurt
- 1/4 cup cocoa
- 1/4 cup sunflower seed butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 8 oz semisweet chocolate chips or chopped chocolate bar
- 2 tablespoons coconut oil
- Toasted coconut and sunflower seeds
- Granola
Instructions
- Place the frozen bananas, coconut yogurt, cocoa, sunflower seed butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade. Process until completely smooth and no banana chunks remain.
- Spoon the mixture into popsicle molds and insert popsicle sticks. Place on a flat surface in the freezer for 6 hours, or until completely frozen.
- Make the chocolate shell by melting the chocolate and coconut oil together in a small saucepan over low heat, whisking occasionally until completely melted and smooth. Let cool for 10 minutes.
- Run the popsicle molds under warm water for about 10 seconds, then gently pull out the popsicles.
- Dip each popsicle into the melted chocolate and immediately sprinkle with toasted coconut, sunflower seeds, granola, or a combination of toppings.
- Place the finished popsicles in a freezer-safe container and keep frozen until ready to serve.
Notes
- For easy dipping, transfer the melted chocolate shell to a wide-mouth glass jar.
- Use vegan semisweet chocolate and vegan granola to keep the popsicles fully vegan.
- Store the finished popsicles in a covered freezer-safe container until ready to eat.
Nutrition
- Serving Size: 1 popsicle
- Calories: 390 kcal
- Sugar: 29 g
- Sodium: 75 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
