Line a large baking sheet with parchment paper and set aside.

Cut bananas in half and push a popsicle stick into the center of each, about half up up. In a tall microwave safe cup or measuring cup, add the chocolate chips and coconut oil. Place in the microwave and heat on high for 30 seconds. Remove and stir. Repeat one or two more times until the chocolate is completely melted. Add more coconut oil by the teaspoon to reach desired consistency if needed.

Dip each banana in the melted chocolate and place on the prepared baking sheet. Once all bananas are dipped, place the baking sheet in the freezer while you prepare the paleo caramel.

To make the paleo caramel, add the nut butter, maple syrup and coconut oil to a medium microwave safe bowl. Heat on high for 30 seconds. Remove, stir and repeat until completely melted. Add the vanilla and salt and stir until combine.

Remove bananas from freezer and drizzle with paleo caramel and chopped walnuts. Place back in the freezer for at least 20 minutes until set.

Store in an air tight container in the freezer for up to two weeks.