Peanut Butter Swirled Chocolate Fudge Popsicles
Ingredients
The popsicle mixture
-
1
can
full fat canned coconut milk
-
¼
cup
creamy peanut butter
-
2
ripe
bananas
-
6-8
pieces
dates
-
⅓
cup
pitted medjool dates
-
½
cup
cacao or cocoa powder
-
3
tablespoons
hemp seeds
-
2
teaspoons
vanilla extract
The granola topping
-
½
cup
rolled oats
-
½
cup
roasted peanuts
The chocolate dip (optional)
-
8
ounces
dark chocolate, melted
Instructions
- Blend the coconut milk, ¼ cup peanut butter, bananas, dates, cacao powder, hemp seeds, and vanilla until smooth.
- Layer the chocolate mixture and the remaining ⅓ cup peanut butter in popsicle molds.
- For the granola, pulse the remaining dates, oats, and peanuts until finely ground, then sprinkle over the pops.
- Insert popsicle sticks, cover, and freeze for about 4 hours.
- To serve, run the molds under hot water briefly to release the popsicles, and dip in melted chocolate if desired.
Nutrition Facts (estimated)
Servings
12 popsicles
Calories
588
Total fat
35g
Total carbohydrates
55g
Total protein
12g
Sodium
20mg
Cholesterol
0mg
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