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4.2 from 5 votes

Almond Butter Banana Popsicles

Prep Time5 mins
Course: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan


  • 4 small banana (or 3 large)
  • 1/2 cup almond butter (or hazelnut, cashew or peanut butter)
  • 2/3 cup almond milk
  • 1/4 tsp salt
  • 2 scoops vital proteins collagen (optional)

Optional Chocolate Coating

  • 4 oz dark chocolate (120grams)
  • 2 tbsp coconut oil


  • Combine the bananas, nut butter, almond milk and salt (and optional collagen) in a blender and blend until completely smooth. 
  • Pour the mixture into a popsicle mold, it should make 6-8 popsicles depending on size. Insert a popsicle stick and place in the freezer for minimum 4 hours until completely frozen. You can eat them once they are completely frozen or continue on to the next step. 
  • Line a baking sheet with aluminum foil and place it in the freezer (this will help the chocolate set faster after dipping)
  • Place the chocolate and coconut oil in a small glass bowl set over a pot filled with 1 inch of simmering water. 
  • Once the chocolate has melted, remove from the heat and allow to slightly cool (so the popsicles don't melt when dipped). Pour the chocolate into a tall glass that it wide enough to fit the popsicles. Working in batches of 2, remove the popsicles from the popsicle mold, and dip them in the melted chocolate before placing them on the chilled baking sheet. Repeat with the remaining popsicles and then return the baking sheet to the freezer where you can store the popsicles until ready to serve.