Chocolate Peanut Butter Popsicles (Vegan) – These healthy chocolate peanut butter popsicles feel like such a delicious treat! Creamy, naturally-sweetened, and totally delicious (vegan, gluten-free)
It’s day 2 of Popsicle Week here on One Lovely Life, and today’s recipe is a MAJOR winner.
These creamy Chocolate Peanut Butter Popsicles taste ultra creamy and delicious. They’re a bit like ice cream pops.
HERE ARE THE INGREDIENTS FOR CHOCOLATE PEANUT BUTTER POPSICLES:
- Ripe Bananas. I know that bananas aren’t everyone’s favorite, but they’re the base of this healthy chocolate peanut butter popsicle recipe. Not only will they add some natural sweetness, they’ll make these pops ultra creamy without a lot of added fat. It’s kind of like magic!
- Natural Peanut Butter. All that gorgeous chocolate peanut butter favorite comes into play here with some natural peanut butter. I love the velvety-smooth texture and rich flavor it gives.
- Unsweetened Cocoa Powder. The chocolate flavor comes from unsweetened cocoa powder. I prefer using dark cocoa powder (Dutch-processed/Dutched cocoa powder) here because it’s slightly less acidic raw and gives the chocolate peanut butter popsicles a more fudgy look. (It doesn’t taste like dark chocolate, just gives a rich color))
- Pure Maple Syrup. A little pure maple syrup makes it so there’s no sugar in these chocolate peanut butter popsicles. Instead, they’re naturally-sweetened and majorly delicious. Depending on your taste, you may not even need to add it if your bananas are sweet enough. Or, you may need slightly more. Just follow your taste!
- Vanilla. A bit of vanilla makes our chocolate peanut butter popsicles taste more like ice cream. It’s SCRUMPTIOUS here.
- A Little Salt. Salt–just the tiniest bit–helps balance the flavors here. If your peanut butter runs salty, you may not need it.
- Coconut Milk & Almond Milk. I use a mix of coconut milk and almond milk in our vegan chocolate peanut butter popsicles. The coconut milk adds creaminess, and the almond milk helps keep the flavor neutral. Feel free to use all one or the other, if you prefer! (Just know all almond milk pops won’t be quite as creamy)
- Toppings To Make Them Pretty (If You Want). Once the popsicles are frozen, you can add toppings or garnishes, if you like! Some of our favorites are…
MAKE THEM PRETTY! TRY SOME OF THESE TOPPINGS FOR CHOCOLATE PEANUT BUTTER POPSICLES:
- DRIZZLE THEM WITH NATURAL PEANUT BUTTER. Natural peanut butter tends to be more drippy and spreadable, so it’s easy to drizzle on chocolate peanut butter popsicles. If yours isn’t super drippy at room temperature, you can warm it slightly in the microwave for a few seconds so it’s easy to drizzle. I love this effect on the chocolatey popsicles!
- OR DRIZZLE WITH CHOCOLATE SHELL. Or, if you want to play up the chocolate flavor, you can use our favorite healthy chocolate shell. It’s just made from chocolate chips + coconut oil! (See the recipe card for instructions.)
- SPRINKLE WITH CRUSHED PEANUTS. Crushed peanuts add a satisfying crunch and stick well to either the drizzled peanut butter or the chocolate shell.
- ADD MINI CHOCOLATE CHIPS. My kids LOVE when I add a few mini chocolate chips on top of the peanut butter or chocolate shell drizzle. You can also stir some chocolate chips into the actual popsicles if you want!
FAQ + TIPS AND TRICKS FOR THE BEST CHOCOLATE PEANUT BUTTER POPSICLES:
TO REMOVE POPSICLES FROM A POPSICLE MOLD: Run each well of the popsicle mold under cold water for a few seconds at a time, then jiggle the popsicle back and forth with the popsicle stick to loosen. If they’re not coming out easily, run under water again for a few seconds and try again.
TRY ADDING PROTEIN! The chocolate peanut butter popsicle mixture is AMAZING on its own, and can easily hide some unflavored collagen protein or a few tablespoons of hemp seeds. My kids never know the difference!
OR ADD SOME GREENS! I sometimes add in a handful of spinach leaves, too! Thanks to the chocolate and peanut butter, you’ll never notice the spinach!
CAN I MAKE THESE WITHOUT THE BANANAS? I developed my chocolate peanut butter popsicle recipe specifically around the bananas, so I don’t have a substitute for you, I’m sorry! I tried them with coconut cream instead of bananas, but found that both the texture and flavor suffered without them.
CAN I USE SOMETHING BESIDES ALMOND MILK OR COCONUT MILK? You can technically use any milk you drink and like for our chocolate peanut butter popsicles. Coconut milk helps make the pops creamy, so it’s helpful to use another thicker/creamier milk for the coconut milk. Any favorite milk can be used for the almond milk.
WOULD THIS WORK WITH OTHER NUT OR SEED BUTTERS? I think so. I’ve only tested it with peanut butter, but I think almond butter and cashew butter would both be great if you like the flavor!