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Cinnamon Vanilla Almond Butter Banana Pops

  Chocolate Covered Banana Pops with Cinnamon Vanilla Almond Butter

Chocolate Covered Banana Pops with Cinnamon Vanilla Almond Butter – Learn how to make this healthy treat!

These Banana Pops are a fun treat to serve both kids and adults. The cinnamon vanilla almond butter is a treat in itself and then sandwich it in between two banana slices makes it even better. Adding antioxidant rich dark chocolate to the mix makes the whole thing out of this world resulting in a really yummy, healthy treat.

 I love almonds and almond butter, but you’ve probably noticed that I don’t bake very much at all with almond flour. I prefer eating nuts raw and consuming nut butters occasionally for treats like this one.

 Some of the main reasons I don’t usually bake with almond flour are:

Baking with almond flour causes oxidation to the high level of polyunsaturated fats in the almonds. That basically means that the fat in the nuts go rancid when we heat them, which is not so great for our health. Also, consuming 2-3 cups of almond flour in a baked goods recipe is pretty excessive (it takes A LOT of almonds to make 2 to 3 cups of flour!) and this also isn’t the best for our health or our waistlines. Of course, everything in moderation so I do use almond flour on occasion, but the majority of the time, I stick with coconut flour in my baking recipes. As far as baking goes, coconut flour produces a very moist, fluffy baked good and is by far my flour of choice for baking. Coconut flour can be difficult to find, so here is a good place to get it:  Organic Coconut Flour 

Even though it may seem a little expensive, you never need very much coconut flour at all in baked goods – usually just a half cup or less so a large bag like the link above will last you a very long time.

 Enough about the almond versus coconut flour – just make these yummy pops! You won’t regret it!

*If you are allergic to almonds, you can use sunbutter.

Cinnamon Vanilla Almond Butter Banana Pops

Makes 4 Banana Pops

 Ingredients:

 2 bananas

1/3 cup almond butter (allergic to nuts? Use sunbutter! I like THIS brand)

Β½ teaspoon pure vanilla extract

ΒΌ tsp cinnamon

1/3 cup chocolate chips (for dairy & soy free chocolate chips, use THESE)

1 tablespoon coconut oil

popsicle sticks or bamboo skewers

 DIRECTIONS:

 Mix almond butter, vanilla, and cinnamon together until well mixed.

Peel and cut bananas in half. Slice the halves vertically in half.

Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.

Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.

Place the banana pops in the freezer and freeze until firm.

When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.

Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. Enjoy!

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97 comments

  1. I discovered your blog using google. I must I am floored by your blog. Keep up the good work.

  2. Stumbled on this by accident. I am going to try these tomarrow. The chocolate caught my eye because I am a rep for a high antioxdidant/cold pressed chocolate that would be perfect for this recipe. Because our chocolate is cold pressed it is better than the ones you buy on the market that use high heats to produce. Even if they say 60%, after processing it is very low, much lower than 60%.
    Always looking for some recipes for new healthy snacks. Glad I found you.

  3. I have one issue with this……I cant have anything coconut based due to allergies. Can I substitute the coconut oil for maybe some peanut oil???

  4. Rawsome Chef Mary

    For a really healthy live-foods version full of antioxidant goodness, substitute raw cacao powder for the chocolate and be sure to use raw almond butter, not the roasted kind. Available at health food stores and most progressive grocery stores.

  5. within ten minutes of having posted this on my fb wall; 13 people had shared it to thiers. thanks for sharing it! :)

  6. I love this! Combines all my favorite things :)

  7. Looks yummy! Thanks for the recipe.

  8. thank you for the yummy recipies.

  9. Thanks for this great recipe (actually all the blog is awesome!)
    I’ve made a variant with pears, and it’s pretty good too. Keep up the good work!

  10. YUM – I am always looking for new recipes for the pickiest eaters known to man (aka my kids). Just fell upon your blog, haven’t had time to read it yet – just the recipe, but I’ll bookmark and be back!

    Just recently started my own – clearly I am in the beginning stages – hoping to get some healthy eating habits for my family!
    http://www.colorushealthy.com/

  11. Absolutely LOVE these! Great ingredients and instruction. They tasted like ice cream pops. My son didn’t know the difference :)

  12. Has anyone calculated the calories per pop? I might go ahead and make them this weekend, but wanted to get a ballpark calorie figure first. Thanks!

  13. These are delish! I make several of these and keep them in my freezer. I usually crave ice cream or other cold treats in the evening, and this is a fantastic substitute. Thanks for sharing this!

  14. YUM!
    Will *have* to try these. They look fabulous!

  15. Is it natur almond butter or roasted?

  16. I made these last week and they were fabulous. I had some honey roasted natural peanut butter on hand and it worked great. My husband and kids loved them and so did I. I highly recommend. Yum!!!

  17. THESE ARE SO DELICIOUS! They taste like a Klondike bar except better. I bet sprinkling shredded coconut over the chocolate would be amazing too. I skipped the popsicle step, and cut more than 2 bananas, although I cut mine into smaller chunks–the key is to allow them to thaw at least 15 minutes (if they have been frozen for over 24 hrs) to get the best flavors. I even made my own homemade roasted almond butter. I could eat these every day–get ripe bananas….get ripe!!!!

  18. OMGee these are brilliant! I can’t wait to make these come Feb 1st, when I’m done with my sugar detox (ahem, or maybe before) πŸ˜‰ Thanks for the recipe…I can’t wait to snoop around your site!

  19. Hiya!!! :) I found you via dessertstalker and I immediatelly felt in love with this recipe!!! Unfortunately the day I found it I started my Whole30 Challenge, but I promised myself that I will make this once we are done with it. :) Today it is OVER, so I will be making these in a few days!!! :))) Great blog, btw! Keep up the good work!

  20. This recipe looks awesome! I can’t wait to make it. So glad I stumbled-upon your website. It will be fun to see what other recipes you have!

    • Primally Inspired

      Thanks, Chad!! Going to check out your primalpal.net site out now :)

    • Primally Inspired

      wow, just checked it out! You have some great stuff going on over there – love the idea!!

      • Thanks, Kelly! I’m glad you like like the site. We thought there had to be a way to easily plan your own Paleo/Primal meals, so we decided to make PrimalPal. It’s been an amazing experience.

        I’m amazed that I’m just now coming across your site. It’s beautifully done and your recipes are truly inspring…no pun intended:) Keep up the good work and stay in touch. We think the Primal community should be well connected to better serve everyone.

  21. This looks delicious! Great recipe!

  22. These look absolutely delicious. yummy!

  23. Great recipe.
    I didn’t know that about almond flour, thanks for the tad of info!
    I just started baking Paleo goods and I find baking with almond flour more messy and annoying than coconut flour. I’m happy to know there are other benefits to it. :)

  24. Love this defintely going to try it next time I have the oppertunity always on the look out for healthy treats

  25. Good God these look AWESOME!

  26. Thanks for sharing this recipe. It looks delicious. I wish I had one now. I am bookmarking this page so I can try this recipe. If you get a chance stop by my blog Recipe for Life and check out some of my family favorite recipes at: http://deborah-bateman.blogspot.com
    Blessings,
    Deborah H. Bateman – Author

  27. is this raw if the chocolate is melted?

  28. How do you store flour in btwn since use so little? Freezer, Tupperware? Just wondering what’s best

  29. Hi, these look really freaking good ! I just some how stumbled on it, but i was wondering could you use peanut butter instead of almond butter ?
    Almond butter here is super expensive for me, and i cant really seem to find any!
    thank youuu

  30. I just found your blog and am LOVING your recipes! We tried the fried avocado as a fun side at dinner last night and it was delicious.

    I have used almond flour in several recipes where it only calls for about 1/2 – 3/4 cup total. This was in paleo pumpkin muffins and paleo banana bread. So there are some recipes out there that use pretty reasonable amounts. I hear you on the high temp concern though, that is good to keep in mind. :)

    Thanks again!

    • Oh and I meant to say, almond butter is really easy to make! You just need a food processor. :) I can usually find raw almonds for a pretty decent price and then it’s not too expensive. Peanuts tend to have a lot of mold which makes almond butter a better choice. :)

  31. So, I know beans are a no no, but since I have so many allergies, and can not eat nuts or seeds, I have made chick pea butter. I wash then roast a can of chick peas with olive oil and salt. Then put it in my blender with some honey, pinch more salt and some oil to smooth it out. I think this will work great in place of the almond butter.

    • Primally Inspired

      What a great idea! And I eat beans, too πŸ˜‰ For some reason my body can tolerate them just fine as long as they are organic beans. It’s the regular beans I seem to have trouble with!

  32. Hi, I’m making this right now, I made some homemade almond butter, they look soooo amazing. My only question is I made a lil more for tomorrow too. What’s the best to leave them in the freezer and do the chocolate before eating or do the chocolate and then store it in the fridge. Thanks a lot

  33. So glad Garden of Life shared this link. Looks and sounds really yummy and love that its healthier choice for when I’m in the mood for a treat! I look forwarded to reading more on your blog. Thank you for sharing!

  34. I love love love this site. I’m new to eating paleo style, so far I’m loving it. So many things to do! Thanks!!

  35. Hey, just wanted to give you a heads up that a Facebook page called Easy Recipes, Healthy Eating Ideas has shared your recipe without credit: https://www.facebook.com/photo.php?fbid=568398479918102&set=a.478621598895791.1073741828.478619752229309&type=1

    I posted a link to your blog in the comments, and I was going to report the post as an intellectual property violation, but apparently only the content creator can do that. Good luck!

  36. Can’t wait to make these after my W30 ends!

  37. I was very disappointed that there was no nutritional value included with this recipe. What is the calorie count per pop? Why there was discussion about almond flour when there is no flour in this recipe?

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