Vegan Monkey Tails

Chocolate covered frozen bananas, banana popsicles, frozen ‘nana dessert, monkey tails….whatever you call them, these are seriously the best summer treat you will ever have. Healthy AND delicious.

I also included a quick and easy homemade chocolate sauce recipe for ya! The best part about this particular recipe is that it’s fairly low-sugar, which makes it Six Flag’s healthier alternative, without sacrificing flavor.

It’s chocolate. And bananas. What’s not to love?

I distinctly remember having these at amusement parks, but also feeling complete bliss when making them at summer rec. programs. I’m not even quite sure why it took me so long to make a vegan version….but alas, here it is! Better late than never.

Side note, I wonder where the name “Monkey Tails” came from?

I couldn’t seem to find any information on the origin of the name, so I would LOVE to know if you have any insight on that.

In other news, the scorching Arizona heat is officially melting my popsicles. Literally. These monkey tails may have been the most challenging recipe I’ve photographed to date. I would no sooner get them out of the freezer and onto my patio in the natural light and they would be sitting in banana-shaped chocolate puddles….remind me from now on to make all my frozen desserts in the winter when climate is on my side lol.

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Vegan Monkey Tails

Prep Time: 5 minutes night before, freeze overnight, 15-20 minutes day-of
Cook Time: n/a
Total Time: Overnight freeze + 20 minutes
Difficulty: Easy  //
Servings: 12 servings  //
Serving Size: 1 monkey tail (half banana + chocolate sauce)  //
Calories: 249 (does not include toppings besides chocolate)*


  • 6 bananas (cut in half, popsicle sticks inserted, and frozen over night)
  • 12 Popsicle sticks
  • Chocolate sauce (1 c. cocoa powder, 1 c. coconut oil, 1/4 c. Baking Truvia (or 1/2 c. sugar), 3/4 c. nondairy milk)
  • Optional toppings (shredded coconut, crushed cashews, sliced almonds, sprinkles, mini chocolate chips, granola, diced fruit -- strawberries, raspberries, etc.)


  1. Remove peels from bananas, cut in half, and put one Popsicle stick in the cut end of each, about halfway through the banana. Freeze them over night on a cookie sheet. (Spread apart on a single layer so they don’t stick together.)
  2. The day of, combine chocolate sauce ingredients in a blender. Blend until smooth and creamy. Put your chocolate on the stove in a sauce pan on low heat to ensure the sugar melts. Be careful not to overheat, or the chocolate will burn. This will take about 5 minutes, then remove from heat.
  3. When the chocolate is ready, remove the bananas from the freezer. (I recommend doing this one at a time because they thaw quickly. Roll each one in the chocolate to cover completely. You may need to use a wooden spoon to help cover the curved side that won’t reach. If you’d like to add toppings, do so now by rolling the banana in a bowl/plate with desired toppings.
  4. Put your “monkey tails” back in the freezer immediately for the chocolate to harden. They will be ready to serve in approximately 1 hour. They keep well, so allowing them to sit in the freezer longer is okay, they might just need a few minutes to thaw.

monkey tails nutrition

*I don't count calories. My recommendations on calorie counting and nutrition can be found here

If you love this recipe as much as I do, share the colorful love! Pin it, share it, tweet it — have a rainbow food pool party and send me pictures. 🙂 It makes me SO happy to see people enjoying these recipes. I always welcome feedback as well, so send me a note directly or in the comments.