salted banana date popsicles {paleo + vegan}

  • Author: Nyssa Tanner
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 10 popsicles


Salted banana date popsicles are an amazing paleo and vegan frozen treat that are made with a few simple and healthy ingredients!


materials needed

  • 10 piece popsicle mold – I use and love this one
  • 10 popsicles sticks
  • a blender

for the popsicles

  • 1 13.5 oz can full fat coconut cream (Trader Joe’s makes this size, or you can buy two smaller more typically sized cans)
  • 1/2 cup water 
  • 2 large ripe bananas, divided – one for popsicle batter, and one sliced into thin slices to add to pops before freezing
  • 4 soft dates, pitted
  • 1 1/2 tsp vanilla extract
  • 1 tbsp maple syrup (optional, to taste)
  • 1/2 tsp sea salt 

for chocolate and sea salt finish

  • 2 oz high quality dark chocolate, melted
  • flaky sea salt 
  • a few tablespoons of cacao nibs (optional, but adds a nice additional crunch)


for popsicles

  1. Blend all ingredients together in blender except for the 2nd banana, which will be added to the popsicle molds before pouring in the batter. 
  2. Let the popsicle batter settle (to reduce the bubbles) while you add 3-5 slices of banana to each pop mold. Use a popsicle stick to press the thinly sliced bananas to the sides of the molds. 
  3. Pour batter into molds and allow to freeze for about an hour before adding popsicle sticks. 
  4. Freeze for at least 5 hours, but overnight is best. 

for chocolate and sea salt finish

  1. Melt your dark chocolate either in the microwave or over a double boiler and set aside along with some flaky sea salt and cacao nibs.
  2. Remove the popsicles from the molds by briefly running under warm water and place on a parchment lined cookie sheet that has been chilled in the freezer. Drizzle with chocolate and sprinkle with flaky sea salt and cacao nibs.
  3. Return to the freezer on the cookie sheet to let re-harden for about 10 minutes.
  4. Serve! Can be stored in a tupperware in the freezer until ready to eat.


  • Before you begin, check your freezer temperature. For the best result (i.e. pops that don’t melt before you can even think about drizzling them with chocolate!), change the temperature of your freezer to 0 degrees fahrenheit or below. I set mine to -8 degrees to start with, and then moved it up to -2 after the popsicles were assembled.
  • For better luck decorating your popsicles before they melt, place a cookie sheet lined with parchment paper in the freezer to chill for at least 10 minutes before laying out popsicles to drizzle with chocolate, etc.