Kids love these chocolate banana superfood popsicles! No dairy, preservatives, or additives

This article is shared with permission from our friends at blog.paleohacks.com.

Funky Monkey Homemade Popsicle Recipe

We think chocolate and banana go together like summer and ice cream, so we’ve brought them all together in one place for these cool and creamy Funky Monkey Pops. Best of all, they are made with less than 10 simple ingredients that you probably already have on hand.

Healthy Popsicle Made Easy

Making your own freezer pops at home is easy and you get to control what goes inside. No preservatives, no dyes, no artificial flavors or thickeners. Just real food ingredients.

Big chunks of fresh banana are frozen into a lightly sweet and chocolatey coconut milk base, dipped in dark chocolate and chopped almonds, and then sprinkled with sea salt for a guilt-free treat that’s sure to beat the heat this summer. Both kids and adults will love these Funky Monkey Pops. In addition, they’re dairy-free, egg free and Paleo-friendly.

No popsicle molds? No problem! You can make frozen pops in just about any small, freezer-safe container you have. Possible options include half-pint mason jars, small drinking cups, a muffin pan or even disposable paper cups.

Freezer pops are a great way to get kids involved in the kitchen. From picking out the ingredients to slicing, chopping and stirring, there are plenty of ways to get kids of all ages in on the action.

Although waiting can be hard when frozen treats are involved, these pops have the best taste when allowed to sit at room temperature for 5 minutes before serving. Being patient and waiting the 5 minutes will produce an oh-so-creamy texture that’s definitely worth the wait.

Dairy-Free Funky Monkey Popsicles

Recipe by: The Real Food Dietitians

Big chunks of banana are frozen with chocolatey coconut milk, dipped in dark chocolate and chopped almonds, and sprinkled with sea salt for a treat that’s sure to beat the heat this summer!

Serves: 6 3-oz pops
Prep time: 20 minutes
Cook time: 4 hours

Ingredients

1 14-ounce can full-fat coconut milk
¼ cup water
½ teaspoon pure vanilla extract

2 tablespoons raw honey
2 tablespoons raw cacao powder
2 large bananas cut into 18-24 slices

4 oz. dark chocolate chips
1 teaspoon coconut oil
? cup chopped almonds or pistachios

Sea salt

Instructions

Drop 3-4 banana slices into each freezer pop mold and set aside.
Place coconut milk, water, vanilla, honey and cacao in a blender and blend until well combined.

Fill freezer pop molds with coconut milk mixture, being careful not to overfill and to allow for expansion when the pops freeze.
Insert sticks into molds. If using wooden sticks, place a sheet of aluminum foil over the top of the filled molds and gently poke sticks through the foil to keep them upright until pops freeze solid.
Place pops in the freezer and freeze 4 hours or overnight, until solid.

When ready to dip pops in chocolate, remove from the molds and place them on a baking sheet in the freezer until you’re ready to dip them in chocolate.
Melt chocolate chips and coconut oil in a small glass bowl set over a small pan of simmering water (or in a double boiler). Stir gently until smooth and liquefied.
Remove pops from the freezer and dip the top of each pop in the melted chocolate or drizzle over the pops using a spoon. Allow excess chocolate to drip off before rolling in chopped nuts and sprinkling with sea salt.