It is hot outside and time to cool down with a sweet treat! These chocolate covered frozen banana pops are fun to make and a healthier version than the kind found at the grocery store. They are also kid and adult-approved to please everyone in the family!
If there’s one thing most people have in common, it’s that they have a raging sweet tooth. It can often be hard to control, especially if you’re fueling your cravings with packaged treats, soda and foods that contain a high amount of the ever-so-processed white sugar. These foods are addictive and only leave you craving more and more of them.
I believe that as we incorporate healthier foods into our diet, it will naturally crowd out those unhealthier foods. I also believe there’s room for just about everything, within moderation and using quality, nutritious ingredients.
If you want to incorporate healthier habits, it doesn’t mean you have to say goodbye to all sweet treats! I am always looking for ways to find healthier alternatives to my favorites, such as the Ghirardelli box brownie mix, ice cream cookie sandwiches and oatmeal cookies.
These chocolate covered frozen banana pops are a delicious and satisfying treat on a hot summer day. They can be customized with any toppings you like and you can even play around with the type of fruit that you’re covering in chocolate!
Chocolate Covered Frozen Banana Pops
Makes 8 pops
To make the frozen banana pops, first melt the coconut oil and chocolate chips in a microwave-safe jar, stirring every 30 seconds until melted. You could also add the coconut oil and chocolate chips to a small saucepan and melt over medium-low heat, stirring frequently.
Peel, then cut the bananas in half and skewer the ends with the popsicle sticks. Dip in the chocolate sauce, shaking off the excess, then place on a parchment-lined baking sheet. Roll or sprinkle your favorite toppings. Place in the freezer for a few hours to harden or until ready to serve and enjoy!
Looking for other healthy sweet treat ideas? I’ve got you covered! Check out my recipe for double chocolate sweet potato brownie muffins, mini chocolate chip cookie cups with “nice” cream, and these oatmeal breakfast cookies.
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