My kids are attending Vacation Bible School this morning, and I may or may not be sitting at my laptop, munching on a Chocolate Banana Dairy Free Popsicle. Oh, and I may or may not let my kids have a popsicle as part of breakfast sometimes. I mean, they’re made from coconut milk. What’s the big deal? Popsicles make great breakfast foods, right?
Chocolate and banana are a classic flavor combination, so making a Chocolate Banana Dairy Free Popsicle just seemed right. And since my kids don’t love plain bananas, I needed another way to use them. They arrive in my weekly organic produce delivery all the time, so I am constantly looking for ways to use them. I use them in gluten-free baking and freeze them for smoothies. Now I have a popsicle recipe as well!
Not a banana lover? This popsicle is just as good without it. In addition to the rich chocolate flavor, the coconut milk gives it creaminess and the maple syrup provides just a hint of sweetness. Try it both ways – banana and no banana – and let me know which you like best!
If you’re curious about popsicle molds, or just want another flavor variation, check out my Strawberry Cream Dairy Free Popsicles too.
- 1 can coconut milk
- ⅓ C. cocoa powder (I used dutch-pressed)
- 2 T. maple syrup
- 1 t. vanilla
- 1 ripe banana
- Pinch sea salt
- Place ingredients into blender in the order listed.
- Blend until smooth.
- Pour into popsicle molds.
- Freeze for at least 6 hours or overnight.