Chocolate peanut butter popsicles
These creamy, fudgy popsicles are not only much healthier than store-bought ones, but can also be whipped up in a food processor or blender in no time and only requires a handful of ingredients.
Topping your popsicle with melted chocolate is optional but adds a nice touch, we recommend using dark chocolate (minimum 70%) or chocolate with a sweetener like stevia.
- ¼ cup canned coconut milk
- ½ cup creamy salted peanut butter
- 12 dates, pitted
- ½ tsp vanilla extract
- Topping, optional: Melted dark chocolate (70%) and crushed peanuts.
Shake the coconut milk can before opening, then mix with peanut butter, pitted dates and vanilla extract in a blender or food processor (or with a stand mixer) until smooth.
Pour the mixture into popsicle molds, filling them almost all the way to the top, and insert the popsicle sticks. Place in the freezer for about 4 hours to set completely.
Allow the popsicles to thaw for a few minutes before removing them from the molds, or hold them under running hot water for 15-20 seconds and gently pull them out. Enjoy as they are or melt dark chocolate and drizzle it over the popsicles (or dip the tops), sprinkle crushed nuts on top, and put them back in the freezer for a minute to let the chocolate and popsicle set slightly.
