These frozen banana pops covered in chocolate and peanut butter with crunchy pistachios are the perfect healthy substitute for sugar-laden store-bought popsicles.
Vanilla Shakeology and sweet coconut oil make the toppings crackle like they do on chocolate-dipped ice cream bars.
And these frozen banana pops contain a whole serving of fruit and they’re dairy-free!
Experience the sweet, creamy flavor of robust vanilla as your daily superfood dessert.
Frozen Banana Pops
These frozen banana pops are a healthy snack for summer!
- Parchment paper
- Popsicle sticks
- 6 large bananas, cut in half
- 1 scoop Vanilla Shakeology
- 3 Tbsp. + 2 tsp. extra-virgin coconut oil, divided use
- 2 tsp. all-natural peanut butter
- Small resealable plastic bags
- ¼ cup / 60 g semisweet (or dark) chocolate chips
- 2 Tbsp. chopped unsalted pistachios
Line baking sheet with parchment paper. Set aside.
Place a popsicle stick into each banana. Place on prepared baking sheet. Set aside.
Combine Shakeology, 3 Tbsp. oil, and peanut butter in a small bowl; mix well.
Place in a small resealable plastic bag. Squeeze out most of the air; seal top. Cut off a tiny corner of plastic bag. Evenly pipe peanut butter mixture over bananas. Set aside.
Place chocolate chips and remaining 2 tsp. oil in a microwave-safe container. Microwave on 50% power for 30 seconds; stir. Microwave for an additional 30 to 45 seconds, or until just melted. Do not overcook. Place in a small resealable plastic bag. Squeeze out most of the air; seal top.
Cut off a tiny corner of plastic bag containing chocolate. Evenly pipe chocolate over bananas.
Sprinkle evenly with pistachios.
Freeze for 2 to 3 hours, or until hard. Serve immediately or store in an airtight container for up to 1 month.
Gluten Free (GF), No Dairy (ND), Vegan (V), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 11 g, Added Sugar 0 g
Container Equivalents (Regular)
Container Equivalents (Vegan)
½ Yellow B
2B Mindset Plate It!
Makes a great FFC.