Chocolate Banana Popsicle (Fudgy, Vegan!)
Fudgy, creamy, and deliciously rich... these taste like a banana fudgesicle! Plus easy to make, naturally sweetened, and dairy-free.
Servings: 8 pops
Ingredients
- 2/3 cup plant milk
- 2 large ripe bananas*
- 1/2 cup pure maple syrup
- 1/4 cup cocoa powder
- 2-3 Tbsp. creamy peanut butter (optional but recommended)
- 1 tsp. vanilla extract
- Pinch of salt
Instructions
- Add all ingredients to a high-speed blender. Blend for about 20-30 seconds until smooth. Scrape down sides if needed and blend again.
- Pour mixture into popsicle molds (leaving a little space to allow for expansion). Place in freezer for about 6-7 hours, or until completely solid.
- To remove from the molds, leave them on the counter for several minutes, or run under warm water for a few seconds to help them slide out.
Notes
*Bananas: Use 2 large or 3 small/medium bananas.
Yield: Recipe makes about 2.5 cups (20 ounces) of the mixture pre-frozen. For my popsicle mold, this makes 8 (2.5-ounce) pops. You may find it's more or less depending on your mold.
Nut butter: Add 2-3 tablespoons (or more) peanut butter or almond butter to the mixture. I prefer peanut butter for the taste and smoothness. This also makes the pops even fudgier!
Nutrition Per Serving (Estimate)
Calories: 91 kcal | Carbohydrates: 22 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.3 g | Potassium: 192 mg | Fiber: 2 g | Sugar: 16 g | Vitamin A: 19 IU | Vitamin C: 3 mg | Calcium: 52 mg | Iron: 0.5 mg
