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By Nourishing Amy

Chocolate Caramel Banana Pops

timerPrep Time: 10 minutes

groupsServes: 6 People

The best and easiest wholesome dessert this summer! These frozen Chocolate Caramel Banana Pops feature a banana dipped and coated in a quick salted caramel then dunked into Divine Dark Hazelnut Chocolate. Decorate these ice cream pops with sprinkles, nuts and cacao nibs for a tasty, vegan and gluten-free dessert or snack.


For the Bananas:

3 bananas

6 popsicle sticks

For the Caramel:

¼ cup peanut butter

2 tbsp maple syrup

¼ cup melted coconut oil

A pinch of salt

For the Chocolate:

180g or 1 ⅛ cup Divine Dark Chocolate with Hazelnut Truffle bar

1 tbsp coconut oil

Sprinkles, chopped nuts, cacao nibs and other toppings


Step 1

Peel and slice the bananas in half lengthwise. Insert each banana half with a popsicle stick and place on a board or plate. Freeze for 2 hours or until frozen.

Step 2

Make the caramel: stir together the ingredients until smooth.

Step 3

Chop the chocolate and melt with the coconut oil either over a double boiler of simmering water or in the microwave. Have all the sprinkles and nuts ready to go.

Step 4

Pour the warm and gooey caramel into a heat-proof glass so it’s ¾ full and will fit the banana pop inside. Do the same with the melted chocolate.

Step 5

One by one, dip the banana pop into the caramel and allow the excess to drip off. The caramel will set quickly and place on a parchment lined tray. Repeat with all 6 banana pops.

Step 6

Now dip each banana into the chocolate, allowing the excess to drip off and before the chocolate sets, sprinkle with your desired toppings.

Step 7

Place on a parchment lined tray where the chocolate will set within a couple of minutes (transfer to the fridge for 10 minutes, if needed).

Step 8

Eat straight away or keep in a Ziploc bag in the freezer for 2 - 4 weeks.

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