Fan of chocolate popsicles? Then you’ll want to give this healthier version—made with fruit and walnuts—a try. Satisfy your sweet tooth this summer with these homemade banana fudge pops.
Today marks one year since starting on this blogging journey. I can’t believe it’s already been a year. Special thanks to everyone that’s supported me on this adventure and thank you for being here.
My blogiversary also happens to coincides with The Recipe Redux’s 5th birthday. The Recipe Redux is a monthly recipe challenge founded by registered dietitians that focuses on sharing healthy & delicious dishes. There are so many creative and super talented members of this community. This month we’re celebrating one another with recipes inspired by each other.
I’ve had “nut dishes for kids” on my recipes-to-make-list for a while now. Luckily, Rachel from Delicious Balance thought to add walnuts (& coffee!!) to a chocolate smoothie.
Delicious + it looks good too (because sometimes smoothies don’t). To make this version family friendly, I replaced the coffee with fruit and froze it into these banana fudge popsicles for a healthy summer treat.
Go nuts with your recipes
Want to add more nuts to your plate but not sure where to start? Here are some recipes to try.
As a garnish
Sprinkle whole or chopped nuts on top of your breakfast—oatmeal, yogurt, fruit— or over a salad like this Wonderful Pistachio Couscous Salad.
In a snack
Include them while you snack. Mix plain or flavored nuts (blueberry coated nuts) into a trail mix. Dip fresh fruit slices into nut butters, ground nut flour or roll into Banana Chocolate Chip Energy Bites
Add it to the blender
Blend whole nuts or nut butter into your smoothies. This Wild Blueberry Boba Smoothie includes whole walnuts.
When baking
Whole nuts can add texture in desserts like cookies, cakes and brownies.
Nuts can also be ground into a flour—for a gluten free baking option. Use it in homemade breakfast recipes (Vanilla Almond Crepes) or in your desserts (Marble Cashew Cake Bars & Soft & Chewy Almond Flour Oatmeal Cookies)
Dips & dressings
Add flavor to sauces and dressing by mixing in a few spoonfuls of nut butter. Try this SunGold Kiwifruit Peanut Sauce.
Nuts are also great added to dips. Throw a few pieces into the food processor for a healthy snack or appetizer. Find walnuts in both this Mushroom Dip (Vegetarian Chopped Liver) and Green Peas & Walnut Spread and cashews in this carrot green pesto dip.
Ingredients
Walnuts – use whole, halves or already crushed nuts. They get ground into a nut butter anyways.
Cocoa powder – necessary for these banana fudge pops
Overripe banana – for blending into the chocolate pops and to add slices into the ice pop mold
Raspberries – save $ and use frozen berries for this recipe.
maple syrup – adds sweetness to these ice pops. Can be replaced with dried dates (see note in the recipe box)
vanilla extract & a pinch of salt for flavor
Milk – 2% cows milk was used here. Substitute with your favorite kind of milk.
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What to do with any extra banana fudge pops
This recipe makes enough for 9 chocolate banana popsicles using this ice pop maker. Your popsicle yield may vary depending on whether you use the same size mold.
I like to keep these ice pop pouches on hand to easily freeze leftovers. Of course you can also enjoy it immediately with a spoon or straw.
Walnut & Chocolate Popsicles
A healthier version of a fudge pop, made with fruits, walnuts & chocolate.
Ingredients
- 1 cup walnut halves (98 grams)
- ¼ cup cocoa powder (25 grams)
- pinch of salt
- 2 large overripe banana, peeled
- 1 cup frozen raspberries
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 1 cup milk (2%)
Instructions
- Slice one of the bananas. Fill 9 of the ice pop mold cavities with a few of the pieces. Freeze for 10 minutes at a slight angle in order to keep the banana pieces on the sides of the mold instead of falling to the bottom.
- Meanwhile prepare the filling. Place the walnuts, cocoa powder and salt into a food processor or blender. Process into a smooth nut butter.
- Add in the second banana, raspberries, maple syrup, vanilla and milk. Blend again to form a consistently smooth batter.
- Transfer the mixture to a measuring cup or a squeeze bottle. Remove the mold from the freezer. Fill each banana filled cavity with the chocolate mixture. Tap gently to distribute evenly. Cover and insert Popsicle sticks. Freeze overnight until set.
Notes
To easily remove ice pops straight from the freezer
Run the base of the ice pop mold under warm water for 20-30 seconds. Remove cover and gently pull on the wooden sticks. If the ice pops do not release, repeat running under warm water.
Food swaps:
Instead of using maple syrup, substitute with 4 pitted dates.
Add other fruit slices to these ice pops instead of the banana slices (in step #1)
To skip adding in banana slices:
Only use one banana for this recipe. Start from the second step of the directions.
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Nutrition Information:
Yield: 9 Serving Size: 1 ice popAmount Per Serving: Calories: 139Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 30mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 4g
This post was originally published in 2016 and has been revamped and updated in June 2020.
Yum! I need to purchase some of the Popsicle molds ASAP!
Not a bad reason to go shopping.