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Chocolate Covered Banana Split Bites


  • 24 1" pieces from about 1/2 small pineapple
  • 2 large bananas sliced into 24 bite sized pieces
  • 12 small to medium sized strawberries sliced in half
  • 150 g(or5 oz) good quality dark chocolate(I used 72%) (this is between 3/4 - 1C if using a cup measurement for chocolate chips)
  • 2 teaspoons coconut oil
  • chopped nuts or coconut for rolling in optional


  1. Chop fruit and assemble into stacks.  Press a popsicle stick through the fruit and freeze until solid.

  2. Prepare a baking sheet with parchment paper, wax paper or a silicone mat. Melt the chocolate along with the coconut oil either in a double boiler or in the microwave using short intervals and stirring frequently to prevent burning. Once completely melted, remove the frozen fruit from the freezer. Dip the fruit in the chocolate, let the excess drip off for a minute and then place on the sheet to harden. If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing on the sheet to harden. Once the chocolate is completely hardened(you may need to place in the freezer for it to harden completely), remove from the sheet and place in an airtight container to store in the freezer until ready to serve.

  3. When ready to serve, remove them from the freezer and let sit at room temperature for a couple minutes before serving - if you can wait that long :)

  4. I don't recommend letting these sit for any length of time at room temperature though as they will thaw and the fruit - especially the banana - will not be pleasant. Please enjoy these within a few minutes of removing from the freezer.

Recipe Notes

For a fresh fruit option(where serving immediately from the freezer is not an option): Make a solution of water and lemon juice(about 1 tbsp lemon juice in 2 cups of water). Dip the banana slices in the lemon juice solution. Assemble the fresh strawberry, banana dipped in lemon juice and water and fresh pineapple on the popsicle stick as desired and place in the fridge for at least 30 minutes. When chilled, dip in melted but cooled chocolate and place on a lined baking sheet and place back in the fridge. Once the chocolate is set, these can be removed from the fridge, but should be served within a few hours.