Description
Delicious frozen banana pops coated in a creamy chocolate avocado pudding.
Ingredients
Scale
- 1 medium avocado (pit and peel discarded; about 1/2 cup avocado flesh)
- ½ cup whole milk plain Greek yogurt
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 2–3 medium ripe bananas
- Sprinkles, optional
Instructions
- Add the avocado, yogurt, cocoa powder, maple syrup, and vanilla to a blender. Blend on low speed until combined, increasing the speed a little to make a smooth pudding. Stop and scrape down the sides if needed. Taste and add more sweetener if needed.
- Place the pudding into a shallow bowl.
- Line a baking sheet with parchment paper.
- Peel the bananas and cut them in half or thirds, based on the size you’d like to make them for the kids.
- Put a lollipop stick into each banana piece, pressing in about 3/4 of the way in. Don’t push it so far that it comes out the top!
- Dip the banana into the pudding, using a spoon to help cover as much of it as you’d like. You may need to hold the banana, not the stick, to make it easier. Top with sprinkles if desired. Place onto the prepared baking sheet.
- Continue to finish the bananas. (You will likely have a little leftover pudding, which you can just eat!).
- Freeze the bananas for 1-2 hours or overnight. Serve frozen or store in an airtight freezer bag for up to 2 weeks.
Notes
- This recipe yields delicious and healthy treats perfect for kids!
- Feel free to use different toppings besides sprinkles.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 100
- Sugar: 8g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg