Cookie Crumble Strawberry Shortcake Banana Pops

Do you guys remember those strawberry shortcake ice cream pops that the ice cream man would always have, as kids!? Okay, well if you haven’t, you have not lived.. but if you have, you know exactly what I’m talking about. They about sum up my childhood. Like I don’t think i’ve ever ran so fast, than to catch the ice cream man for one of those bad boys! No shame.

Well these.. my friends, these are not only healthier, but just as yummy and the ultimate summer treat. They take five minutes to whip up and are even more fun if you have kiddos to make them with!

You start with a couple ripe bananas, stick popsicle sticks in each one, coat them in a strawberry yogurt coating, and them dip them in the yummiest crumble! Speaking of the crumble, I’ve included a couple of different options. In the printable recipe down below, I’ve included the home-made version, however, I have made this using a couple of different ingredients, making it even easier to work with what you may have at home.

First, cookies! I have used two different store bought cookies (both of which are paleo and vegan). First, simple mills toasted pecan cookies (SO GOOD) and secondly, the Emmy’s Organics Birthday Cake Cookies. I think that version may be my favorite.. All you do is add a bag of freeze dried strawberries to a food processor, processing until super fine. Then, add in the cookies and pulse until a crumbly mixture forms! That’s it!

I hope you guys love these as much as we do and be sure to tag me @danishealthyeats on Instagram if you try them!

Strawberry Shortcake Banana Pops

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Yield: 3-4

Author: Dani

Prep time: 5 MSet Time: 30 MTotal time: 35 M

Ingredients:

Coating

• 2-3 Ripe Bananas
• 1/2 cup Greek Yogurt (I used a vegan variety)
• 2 Tbsp Strawberry Jam

Crumble

• 1 Package Freeze Dried Strawberries
• 1/2 cup Almond Meal or Finely ground cashews
• 1-2 tbsp Vegan Butter or Oil, melted

Instructions:

1. Make the crumble by adding the freeze dried strawberries to a food processor. Process until super fine and no large lumps remain. Then, add in the almond meal or ground cashews and the melted butter. Pulse until a crumbly mixture forms. Add a little extra butter, if needed.
2. Half the bananas and place a popsicle stick gently into each one.
3. Gently spread the coating mixture over each banana, then dip into the crumble mixture.
4. Place in the freezer until set!

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