Skip to main content
Recipe By: Chef Tina Jo

Watermelon with Chocolate Nutty Banana Pops

There’s something special about the combination of fruit and chocolate! Easy to make, beautiful to look at, and wonderful to eat, these watermelon, chocolate, and nutty ‘nana pops are always a hit with kids of all ages!

Organic watermelons are the perfect summer fruit, sweet, ripe, and oh so juicy from early June through August, they are nature’s ideal summer fruit! Loaded with water and packed with nutrients like Vitamins A, B 6 and C, magnesium, potassium, and lycopene; watermelon will help keep you hydrated and energized on the hottest days of summer!

Bananas are super good for active little ones too! They help our digestive tracts move things through smoothly and provide even more potassium which helps keep our hearts healthy! Here’s the best part; chocolate in its natural state is actually good for you! It’s loaded with antioxidants which help to clean out toxins that find their way into our bodies. Making this combination of ingredients, a super special treat! Stick these pops in the freezer for a super cool summertime treat!

Watermelon with Chocolate Nutty Banana Pops


  • 6 whole ripe bananas
  • 1 whole ripe watermelon
  • 12 wooden popsicle sticks
  • 1 cup chopped raw nuts or seeds (peanuts or your favorite will do)
  • 1 cup chocolate ganache (see recipe page below)

Watermelon Instructions:

  1. Slice watermelon in half. Place one half aside, which will be used as a serving platter for the dish.
  2. Cut rind off the other half of the melon and slice melon into 2 inch slices. Then cut slice in half creating triangle shape.
  3. Place each triangle of watermelon on a wooden stick (rind side down).

Nutty ‘Nana Pops

  1. Peel and cut ends off bananas. Place wooden stick in bottom of banana.
  2. Dip banana in warm chocolate ganache.
  3. Roll coated bananas in chopped nuts. Place coated bananas into freezer to harden for 15 minutes. Then add to watermelon display.

Servings: 12


  • 3/4 cup coconut nectar or agave syrup
  • 1/3 cup virgin coconut oil, melted
  • 3/4 cup raw cacao powder
  • 1/8 tsp Himalayan pink salt


  1. Place all ganache ingredients in a high powered blender, in the order listed.
  2. It may be necessary to stop the blending process and scrape down the sides of the blender with a spatula to ensure an even and smooth mixing.
  3. Continue blending until smooth and incorporated, but do take care not to over-blend when using raw cacao.
  4. Store any leftovers in an airtight container for up to two weeks.

Special Tip: suggest using seeded watermelons for a few reasons; although they are not genetically modified, they are genetically altered. And the seeded variety are so much sweeter!

Recipe, byline and photo by Chef Tina Jo

For other recipes using watermelon, visit these blogs:

Truffled Watermelon-Prosciutto Salad by Salty Seattle.

Watermelon Sorbet by Use Real Butter.

Strawberry Watermelon Cooler by Mom Foodie.

Hello! We hope you made and enjoyed this recipe from our Your Sandwich Can Save the World! Food Literacy Curriculum! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to on Food Literacy Center’s website. Thank you!

© 2016 Food Literacy Center. All rights reserved. Do not copy or share without written permission.

Log in