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Banana pops with a cocoa-tahini coating

Frozen banana pops with a cocoa-tahini coating


  • 3 bananas - or however many you like

For the cocoa coating

  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder (unsweetened from the health food store)
  • 2 tablespoons tahini
  • 3 tablespoons rice malt syrup

Garnish options

  • - toasted almonds
  • - popped amaranth
  • - sesame seeds
  • - pomegranate seeds
  • - coconut , etc


  • Peal and chop the banana into thirds. Stick a skewer or paddle pop stick in the end and freeze for a few hours.
  • To make the coating add the coconut oil to a saucepan and melt over low heat. Whisk in the remaining ingredients until combined. Allow to cook a little and add to a bowl.
  • Dip the banana into the cocoa mixture and allow to drip off. It will set within a few seconds. I like to dip mine in a second time so the coating is nice and thick.
  • Sprinkle on the garnishes if using. Eat straight away or freeze until ready to serve.


I allowed my bananas to freeze for a few hours so they were not super hard. If frozen solid allow to defrost on the bench for 5 minutes if you prefer.
You will most likely have a little of the coco-tahini coating left over. Pour into chocolate moulds or a baking paper lined dish and freeze. Chop and eat straight from the freezer for a healthy chocolate snack.