For the almond chocolate fudge filling:
1/2 cup roasted creamy almond butter
1/3 cup pure maple syrup
2 tablespoons dark unsweetened cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt

4 medium bananas, peeled and cut in half length-wise
8 dowels or popsicle sticks

For the chocolate coating:
1 cup nondairy semi-sweet chocolate chips
1 tablespoon coconut oil

To assemble:
Toppings, such as chopped toasted almonds, sunflower seeds, gogi berries, coconut flakes, rice crisp cereal, candied ginger, hemp seeds, trail mix, grated orange peel, et cetera

To make the filling, put the almond butter, maple syrup, cocoa powder, vanilla extract, and sea salt. Mix until smooth. Spread the mixture on each banana half. Put a dowel in the filling (so it sticks), then top with the other banana half. Freeze on a waxed paper-lined plate or cutting board in the freezer until the bananas are frozen and the fudge is firm, about 3 hours.

To make the coating, put the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second intervals on medium-power, stirring between each one, until melted and smooth. It is easiest if the melted chocolate is in a shallow bowl for dipping, so scrape the mixture into one if desired.

Working with one banana pop at a time, spread whichever topping you are going to use for the first banana on a plate. Once you dip the banana pop in the chocolate, it will harden quickly, so you want to work quickly. Dip the banana pop in the chocolate, then either roll it in the topping of choice or sprinkle it on. Return the pop to the waxed paper. Repeat with the remaining pops. Freeze until the coating is solid and the banana, if it thawed at all, has rehardened. Serve from the freezer, and store extras in a sealable container or plastic bag in the freezer.