This recipe is sponsored by Melissa’s Produce. A healthy treat for hot summer days, vegetarian/vegan frozen Choco Banana Pops are made with bananas, dark chocolate, nuts, and dried fruit.
Thank you Chef Jury and the good people at Melissa’s Produce, for sponsoring this recipe post for choco banana pops with toppings, and for the copy of your fantastic new cookbook!
Jean-Christian Jury is a vegan and raw-food chef from Toulouse, France. In 2008 he opened La Mano Verde in Berlin, Germany, his first vegan restaurant, and received praise from Saveur and Rodale’s Organic Life, and many international publications.
In this eagerly awaited home cooking book, Vegan: The Cookbook, from Jean-Christian Jury, a leader in the international vegan community, you will discover a wide range of accessible and appealing plant-based dishes that will excite and satisfy vegans, vegetarians, and omnivores alike.
Featuring recipes from more than 150 countries around the world, this is the ultimate kitchen companion on vegan cooking with global flavor. Whether you are vegan, vegetarian, or simply wanting to eat less meat, here are more than 450 recipes from more than 150 countries, almost all of which were visited by the author.
These plant-based recipes are for starters, mains, and desserts and made with readily-available ingredients that are naturally delicious – for everyone at the table. The recipes in the book represent the cuisines of France, Greece, Italy, Vietnam, China, and India and introduce us to the less familiar flavors of countries like Seychelles, Gabon, Benin, Djibouti, Timor, Moldova, New Caledonia, Suriname, and Papua New Guinea, to name just a few.
- 6 ripe bananas
- 2 cups dark chocolate chips
- 2 tablespoons crushed mixed nuts slivered almonds, pistachios, or peanuts
- 2 tablespoons grated coconut flakes
- 2 tablespoons chopped dried fruit Melissa's Produce Fun Fruit Snacks
Line an airtight container with parchment baking paper.
Peel the bananas and halve them crosswise. Insert a popsicle stick or a large skewer into the flat end of each banana half, pushing it into the banana about halfway through. Place the banana in the prepared container and freeze for 2 hours.
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water.
Dip 1 frozen banana into the melted chocolate and using a spoon, cover any gaps that remain uncoated.
Sprinkle the choco banana with the crushed nuts or dried fruit and set aside on parchment paper lined box in the freezer. The melted chocolate becomes hard quickly, so work fast. When all the bananas are dipped and coated, pop the lid on the container and freeze until ready to serve.
More Topping Ideas: Candied Ginger, Banana Chips, Dried Apricots, Blueberries, Cranberries, Strawberries, Pineapple Chunks, as well as Dried Bing, Rainier, and Tart Cherries.
Choco Banana recipe source and credit: Jean-Christian Jury ~ Vegan - The Cookbook.
All The Best Dishes,
For those hot summer days, make these pretty Frosted Strawberry Lemonade Nice Cream… How cute are the lemon bowls?