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Waffle Chocolate Banana Pops

Tiziano Broccardo

Based in Italy





2 fresh medjool dates

2 tbsp shredded coconut 1⁄2 cup peanuts


1 ripe banana 3 medjool dates 1⁄2 cup cashews (soaked for 2 hours) 3 tbsp raw cacao 1⁄4 cup coconut oil, melted 1⁄3 cup + 1 tbsp almond milk

Peanut Butter Glaze

1 tbsp peanut butter 1 tbsp coconut oil 1 tsp agave syrup


  • In a food processor, blend peanuts and coconut until broken into little pieces. Add dates and blend until a ball of dough is formed. Set aside.

  • Place all the ingredients for the cream in a blender and blend until smooth and creamy.

  • Pour the cream in molds and fill 3⁄4 of the way. Put in the freezer.

  • When frozen, finish filling the mold with the crust and press really well. Put in the freezer again.

  • In a little bowl, melt coconut oil and peanut butter. When melted, add agave syrup and mix until smooth.

  • Remove the ice cream from the molds, drizzle with the sauce, and serve or store in the freezer until served.

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