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Double Chocolate Peanut Butter Banana Popsicles (V+GF): a 6 ingredient plant-based recipe for rich, creamy chocolate-drizzled peanut butter banana popsicles. #Vegan #GlutenFree #DairyFree | BeamingBaker.com

Double Chocolate Peanut Butter Banana Popsicles (Vegan, Gluten Free, Dairy Free)


Description

Double Chocolate Peanut Butter Banana Popsicles (V+GF): a 6 ingredient, plant-based recipe for rich, creamy chocolate-drizzled peanut butter banana popsicles. Vegan, Gluten-Free, Dairy-Free.


Scale

Ingredients

Popsicles

  • 4 medium bananas, sliced and frozen
  • 1 cup unsweetened almond milk
  • ¼ cup + 2 tablespoons natural, unsalted peanut butter
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons melted coconut oil
  • 3 tablespoons pure maple syrup

Chocolate Drizzle

  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons melted coconut oil
  • 2 tablespoons pure maple syrup

Instructions

  1. Make the popsicles: Add bananas and almond milk into blender. Blend until smooth, scraping down the sides of the blender as necessary. Add peanut butter. Blend until smooth.
  2. In a medium bowl, whisk together 3 tablespoons each of cocoa powder, coconut oil and maple syrup. Whisk until smooth and shiny, like melted chocolate.
  3. Pour this mixture into the blender. Blend until smooth, scraping down the sides of the blender as needed.
  4. Pour into popsicle mold, leaving about 1/4 inch of space for the mixture to expand in the freezer. Freeze for 6-8 hours.
  5. Remove from freezer. Line a large baking sheet with wax paper or parchment paper. Clear space in the freezer for this sheet.
  6. If needed, allow popsicles to thaw for a few minutes. Optionally, run popsicle mold under a bit of lukewarm water, to loosen the bars. Place the popsicle mold on a flat surface and wiggle the popsicles out.
  7. Lay the popsicles evenly spaced apart on the prepared baking sheet. Freeze for 1 hour to firm up popsicles.
  8. Make the chocolate drizzle: When the popsicles are firm, it’s time to start making the drizzle. In a small bowl, whisk together the chocolate drizzle ingredients: 2 tablespoons each of cocoa powder, coconut oil and maple syrup. Whisk until thickened and smooth, like melted chocolate. Remove baking sheet from the freezer. Using a small spoon, drizzle chocolate mixture over popsicles. Place baking sheet back into the freezer for 5-10 minutes.
  9. Remove from freezer. Enjoy!

Notes

– Wrap individual popsicles in wax paper or parchment. Store in an airtight container in the freezer for 1-2 weeks.
– Adapted from my Chocolate Peanut Butter Banana Popsicles and my Chocolate Peanut Butter Banana Smoothie.
– More peanut butter love recipes (all v, gf, df): PB chocolate chip oatmeal cookies, no bake peanut butter coconut bites.
– Plant-based, allergy-friendly frozen treats (all v, gf, df): ice cream bars, nice cream, blueberry popsicles, strawberry popsicles, milkshakes.

  • Category: Popsicles, Vegan, Dairy Free, Gluten Free, Dessert
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