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Chocolate covered bananas with sprinkles on a white plate.
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5 from 7 votes

Chocolate Covered Frozen Fruit (Homemade Magic Shell)

Our 3-ingredient homemade magic shell makes our Chocolate Covered Frozen Fruit pops a fun easy after school snack or healthy dessert for all your entertaining needs.
Prep Time10 mins
Chill time (if freezing your own fruit)3 hrs
Total Time3 hrs 10 mins
Course: Desserts
Cuisine: American
Servings: 4 people
Calories: 145kcal
Author: HWC Magazine

Equipment

  • parchment paper or waxed paper
  • baking sheet with plastic wrap or covered plastic container
  • toothpicks or small skewers

Ingredients

  • 2 large bananas or about 1.5 - 2 cups of any fruit desired like strawberries, cherries, nectarines, kiwi, etc.
  • 10 small skewers or toothpicks

Homemade Magic Shell

  • 2 tablespoons coconut oil we used organic unrefined
  • 2 tablespoons Cacao Bliss or unsweetened cocoa powder
  • 2 teaspoons maple syrup or honey (increase up to 3 teaspoons, if you like it sweeter)
  • toppings for garnish optional (finely chopped nuts, unsweetened shredded coconut, sprinkles, etc.)

Instructions

Use Frozen Fruits or Freeze Your Own

  • If using prepared frozen fruit, skip to next step. Convenient pre-packaged frozen fruits like frozen sweet cherries, pineapple slices, strawberries, etc. all work well and save you time. (Just before dipping the frozen fruits into the homemade magic chocolate sauce, place a toothpick or small skewer in each piece so it is easier to dip and eat.)
  • Steps to freeze your own fruit…
    1)    Wash and allow your fruit to dry or peel bananas.
    2)    Line a baking sheet or large plastic Tupperware with lid with parchment or waxed paper.
    3)    Remove pits and seeds and slice fruits like nectarines, peaches, and plums
    4)    Peel bananas, kiwi, pineapples, papaya, mango, etc.
    5)    Slice fruits so they can be eaten in 1 to 3 bites.
    6)    Place the fruits on the lined baking sheet or plastic container in a single layer.
    7)    If you want to make fruit pops, add in a toothpick or skewer into the fruit BEFORE you freeze them.
    8)    Cover with either plastic wrap or the lid for the plastic container.
    9)    Freeze for about 3 hours or overnight.
    10)    If planning on storing the frozen fruit for an extended period, the frozen fruit can be transferred to a sealed freezer bag or even a vacuum sealed bag to prevent freezer burn.

Homemade Magic Shell

  • Determine how much fruit you will be covering in the homemade magic shell. For example, if you are just going to cover a couple of bananas, you will only need to make a small portion. However, if you want to make enough for about 8-10 guests you will need to make more. Check out our sliding scale below for details. This recipe easy to remember because the ratios are all the same. 1:1 ratio for the coconut oil and Cacao Bliss.
    2- 4 servings (2 tablespoons of coconut oil, 2 teaspoons of maple syrup and 2 tablespoons of Cacao Bliss or unsweetened cocoa powder)
    5 - 6 servings (4 tablespoons of coconut oil, 4 teaspoons of maple syrup and 4 tablespoons of Cacao Bliss or unsweetened cocoa powder)
    8 -10 servings (6 tablespoons of coconut oil, 6 teaspoons of maple syrup and 6 tablespoons of Cacao Bliss or unsweetened cocoa powder)
  • If coconut oil is in a solid state, microwave for 15-20 seconds on high just until it melts.
  • Add maple syrup or honey to the melted coconut oil.
  • Finally, add the Cacao Bliss or unsweetened cocoa powder to the coconut oil and maple syrup and mix with a fork until well combined. Press the fork downward towards in the bowl to remove any lumps. Check out our video in the recipe card below to see how the whole process in completed.
  • Drizzle on or dip the frozen fruit in the homemade magic shell.
  • Sprinkle on toppings like finely chopped nuts, coconut flakes or sprinkles if desired BEFORE the magic shell hardens.
  • Place the chocolate dipped frozen fruit on a parchment paper or waxed paper lined plate or serving platter.
  • If you want to store for later, place in the freezer in a covered plastic ware with lid lined with parchment paper or waxed paper so it does not stick.
  • Allow the chocolate covered frozen fruit to sit at room temperature for about 10 to15 minutes before eating. This allows the flavors of the fruit and the chocolate to come through. In addition, it is better for your teeth. (smiling) Enjoy!

Video

Notes

Recipe nutrition calculation is based on 2 large bananas. Use strawberries or other berries to reduce the carbohydrates. 
Recipe Notes:
If your chocolate homemade magic shell sauce starts to solidify, just pop it in the microwave for 5 seconds at a time, just until it becomes a liquid sauce again.
You can store any leftover cacao magic shell sauce in a covered plastic squeeze bottle at room temperature for up to 1 month. Like it is even going to last that long, right? (smiling)
Any leftover chocolate covered bananas, strawberries, etc. can be stored in the freezer in a sealed container for up to 3 months. 
Frozen Fruits of Choice – we used ripe but firm banana slices, strawberries, pitted cherries, nectarines, and kiwi fruit as that is what we had on hand. However, these Chocolate Covered Frozen Fruit pops with a Homemade Magic Shell would be delicious with FROZEN…
  • pineapple
  • raspberries
  • Mangoes
  • peaches
  • Blueberries
  • blackberries
  • grapes
  • apples
  • or any fruit you desire.
Already prepared frozen mixed fruits at the market work like a charm or you can also use fresh fruits and freeze them.
More Topping ideas…
  • Mini chocolate chips
  • Freeze dried crushed strawberries
  • Crushed graham crackers
  • Crushed gluten free cookies
  • Finely chopped pecans, pistachios, walnuts, etc.
  • Chia seeds
  • Finely chopped dried fruits like goji berries, nectarines, cranberries
 

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 244mg | Fiber: 2g | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 1mg