These vegan banoffee pie popsicles are the perfect gluten free summer treat to keep cool when the heat hits.
Real talk- popsicles are one of those timeless summer treats that never go out of style.
I feel like every kid has a distinct childhood memory attached to popsicles. For me, I have the memory of licking creamsicle orange syrup from my wrist as it trickles down my hands. It was messy but man, it was SO worth it.
How to Make Vegan Banoffee Pie Popsicles
I decided to create a recipe that echoes those flavours but also give it a healthy spin. These vegan banoffee pie popsicles are protein packed from chia seeds and loaded with natural sugars from dates and ripe bananas- they’re an essential accessory for beating the heat this summer. I layer together a naturally sweet caramel made of ripe dates and maple syrup with a creamy coconut milk chia pudding complete with ripe bananas and top it off with a dairy-free chocolate dip and crushed banana chips for crunch. I’m KINDA obsessed with them.
Years later I still gotta get my popsicle fix, but this time I’m changing it up with a fancier version: my Vegan Banoffee Pie popsicles. Literally, the creamiest, dreamiest of desserts. If you haven’t yet had the pleasure of having a slice of banoffee pie, picture a mouthful of flavours like banana, toffee and cream. YUM.
I swear to you, if you bust out these babies at your next picnic party you will surely rock the spotlight.
Now I want to hear from you guys!
What kind of healthy summer treats are a must at your picnic parties?
Have you tried making these Vegan Banoffee Pie popsicles?
Comment below with your ideas!
Vegan Banoffee Pie Popsicles
Ingredients
Popsicle Base:
- 1 can lite coconut milk
- 1 ripe banana
- 1/2 cup coconut yogurt (dairy free)
- 1/4 cup chia seeds
Date Caramel:
- 1/4 cup medjool dates pitted and finely chopped
- 2 tbsp unsweetened vanilla almond milk
- 2 tbsp maple syrup
- Pinch sea salt
Assembly:
- 3 bananas
- 1/2 cup dark chocolate (dairy free) melted
- 1/2 cup crushed banana chips
Instructions
- In a food processor or blender, puree the coconut milk, ripe banana, and yogurt until smooth. Transfer to a bowl or container with the chia seeds and allow to sit overnight.
- Meanwhile, add the dates and almond milk to a small saucepot fitted with a lid over medium heat. Heat for 5 minutes until the dates soften, then transfer to the food processor or blender with the maple syrup and salt and puree until smooth and jammy. Swirl the caramel into the coconut milk mixture.
- Cut the banana in half lengthwise, then again cross wise to yield 4 slices. Fill the popsicle molds with the chia pudding mixture and insert one banana piece into the popsicle mold. Insert the popsicle stick and freeze until solid.
- When ready to eat, carefully remove the popsicles and dip the tip into the dark chocolate. Working quickly, sprinkle with crushed banana chips and enjoy!
Nutrition
Updated on August 31st, 2022
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Emily @Sinful Nutrition says
Banoffee pie in popsicle form?! Yes yes please! 😀
Abbey Sharp says
haah always yes!
GiGi Eats says
I just cannot look at your blog or IG anymore because it sparks DROOL that just doesn’t stop! hahahhahaah!
Abbey Sharp says
haha love it!
Abbey Sharp says
Thanks!!
Christina Bauer says
This is an amazing overview of the keto diet. Thank you for doing all this super helpful research and sharing it with us! I have not tried a proper keto diet, but I have found some of the approaches valuable: I eat fewer carbs, and almost no processed carbs, and have significantly increased my consumption of green vegetables, which has certainly helped me to feel better. But to eat that high of fat? No thanks!
Amy Gorin says
Thanks for sharing!
Emily | EmPowered Nutrition says
I just bought popsicle molds, so I can’t wait to try out so many different popsicles! 🙂
Diane P Schule says
What would happen if you froze the watermelon cylinder before you “iced it” with the coconut yogurt? Would it stick better and weep less?
Liz @ I Heart Vegetables says
These look delicious! So perfect for summer. I’ll definitely be making a batch of these!
Jess says
Thank you for sharing Abbey! I got diagnosed with PCOS last year and ever since have been trying to research what diets to go on. I don’t consider myself overweight but I gain all of my weight in my midsection. All of the diets out there are so restrictive and confusing. This post made me wonder if I should just try low GI and get my butt to the gym! Thanks again 🙂
Abbey Sharp says
Hey Jess. Yes, I agree about the restrictive nature of so many diets and then you end up not being able to stick to them. Thanks for sharing and good luck!
Fred says
Wow, this is so creative! What a wonderful piece of art this is. And you also took some great pictures as well.
Fred says
This is definitely a low fat, healthy dessert which almost sounds blasphemous. And these ingredients are easy to come by. Thanks for sharing!
Fred says
That’s a lot flavor in there, I would love to try it one of these days. It looks so moresih!
Abbey Sharp says
Yes!! Totally good!
Fred says
You can never go wrong with avocado! I’m a fan of all the ingredients in this recipe watermelon, avocado and mint.
Abbey Sharp says
Agree! Thanks!
Stacey Mattinson says
This looks fantastic!! Definitely making ASAP.
Stacey Mattinson says
Looks great! Beautiful photos, too!