Healthy vegan Banana Chocolate Popsicles made with only 3 wholesome ingredients. Deliciously creamy popsicles that make a great low-fat and refreshing sweet treat.

It feels like summer’s flown by in the blink of an eye! But I'm determined to enjoy every bit of summer and sunshine until fall season officially knocks to our doors.

These Banana Chocolate Popsicles have been a hit at home all summer long. I've been making these regularly, and have been just the ideal treat to share with friends and enjoy with the hot weather.
Making these Banana Chocolate Popsicles couldn't be easier, all you need is 3 super simple ingredients: banana, 72% organic premium-quality dark chocolate, and a tiiiny bit of maple syrup to sweeten things up.All you have to do is mixing together bananas, a bit of water and a little maple syrup in a food processor, then pour the mixture into ice-lolly moulds and freeze until set. If I'm feeling indulgent, I like to drizzle these yummy popsicles with melted chocolate, but they're just as good without it!These easy and deliciously creamy Banana Chocolate Popsicles are naturally gluten-free, dairy-free, vegan and nut-free. Basically the perfect healthy dessert to please everyone.It's still quite hot outside, so don't give up on eating popsicles just yet - Give these awesome Banana Chocolate Popsicles a try, or go for these delicious Nectarine Smoothie Popsicles, and keep the summer going strong!

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Recipe

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Vegan Banana Popsicles

4 from 1 vote

By Andrea Soranidis

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Servings: 4

Calories: 169kcal

Course: Dessert

Cuisine: Vegan

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Healthy vegan banana popsicles made with just 3 simple ingredients. Naturally dairy-free and gluten-free, they make the perfect summer treat to share.

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Ingredients

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• 2 large ripe banana
• 80 ml cold water, or coconut water
• 2 tablespoon mape syrup
• 60 g 72% dark chocolate, melted (optional)

Instructions

• Finely chop the bananas and set aside.
• In a powerful blender or food processor, add in chopped banana, water and maple syrup. Blend until smooth.
• Divide the banana smoothie among 4 ice lolly molds, put in the sticks and freeze for about 3 hours or overnight, then serve.

Helpful Info for All Recipes

• I use extra-virgin olive oil in my recipes unless stated otherwise.
• For canned tomatoes, San Marzano are the best ones to look for.
• Whenever possible, go for bronze-cut pasta made in Italy. Gragnano pasta is my favorite.
• 160°C (320°F) with the oven fan on is the same as 180°C (350°F) without it.
• I test all my baking recipes in grams for accuracy, but US amounts are also provided.
• Nutrition info is an estimate from an online nutrition calculator, not a substitute for a professional nutritionist’s advice.
• Want more? Browse the Recipe Index or my cookbooks.

Nutrition

Calories: 169kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 4mg | Potassium: 341mg | Fiber: 3g | Sugar: 17g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!