Chocolate Banana Nut Fudge Pops

Y’all. Is it getting hot where you are? It’s starting to feel like summer in California, and the warm breezes and hot sun have me bursting out the door in the morning ready to take on the day…it’s got me feelin’ Good As Hell.


I’ve geared up for summer with my new side hustle as a spin instructor (with this song on repeat), with chilled gazpacho on the patio, with a new striped maxi dress, and with these creamy, dreamy, frosty pops.


These popsicles fall in to the guilt-free dessert zone for me. No added sugar, no dairy, just four whole ingredients: cocoa powder, almond butter, bananas, and a splash of coconut milk. The pops feel indulgent though…they’re a Fudgsicle fake-out.


Velvety and intensely chocolatey, these tiny dream-makers are a year-round mainstay in my freezer. My only warning to you is that you may have anarchy on your hands when they’re gone.


Feel free to just refrigerate it if you can’t stand the wait, and it eats like a dreamy pudding.


These are so easy, you need to buy bananas today, put them in a paper bag to speed their ripening, and make them this weekend. Chocolate Banana Nut Fudge Pops. Amen.

Chocolate Banana Nut Fudge Pops

  • Servings: 12 large pops or 16 small pops
  • Difficulty: easy
  • Print

1 cup creamy salted nut butter (peanut or almond work best)
1/2 cup unsweetened cocoa powder
6 very ripe bananas, peeled
2 tablespoons coconut milk

Blend all ingredients together in a blender — scraping down the sides once — until very smooth. Pour into your popsicle molds, place the stick in, and freeze until hard, about 6 hours or overnight.

5 thoughts on “Chocolate Banana Nut Fudge Pops

  1. Tell Digger Dan we are parked in the motorhome along Lake Powell just down from the Glen Canyon Dam. Just saw the park service film commenting its construction and all the digging that had to be done:-) Of course I thought of your husband!! George & Sue


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