Banana nut chocolate popsicles

Thursday, July 13, 2017. Author Leilah Isaac

Banana nut chocolate popsicles

This is a delicious, guilt-free nutritious frozen dessert the whole family will love.  

The recipe is easy to prepare, but you need to allow time for the molds to freeze twice, so please prepare the day before you are planning on serving.

Makes 6 popsicles:

Layer 1

6 Tbsp pecans*** (90g)

Layer 2

1 ripe banana (100g)

1/4 cup almond milk*** (60ml)

Layer 3

1 ripe banana (100g)

1 Tbsp cacao powder (15g)

1 tsp ground cinnamon (5g)

1 Tbsp cacao nibs (15g)

1/2 cup almond milk*** (125 ml)

2 Tbsp peanut butter*** (30g)

6 popsicle molds

6 popsicle sticks 


Recipe makes 6 popsicles with a mold 10 cm H, 4 cm L, 1 cm W.  The size of the mold will obviously influence the number of popsicles you can make with this recipe


For the first layer, chop the pecans finely and place one tablespoon (15g) at the bottom of each popsicle mold.

Thoroughly mash one banana with the almond milk and pour equally over the nuts in each of the 6 molds.

Place the molds in the freezer, and freeze for 5 hours or overnight.

Thoroughly mix all the ingredients in Layer 3. Pour the mixture into the molds on top of the frozen banana layer, and add the holding stick for the popsicle.

Freeze for an additional 5 hours or overnight.

When ready to eat take them out the molds and serve ice cold.


Nutritional Profile per popsicle (based on recipe making 6 popsicles)

Calories=138 kcal

47% carbs

45% fat

8% protein


Contains several types of NUTS.  If you have any type of NUT ALLERGY, please do not use this recipe 



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