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.

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.

Pour this mixture into the blender. Blend until smooth, scraping down the sides of the blender as needed.

Pour into popsicle mold, leaving about 1/4 inch of space for the mixture to expand in the freezer. Freeze for 6-8 hours.

Remove from freezer. Line a large baking sheet with wax paper or parchment paper. Clear space in the freezer for this sheet.

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.

Lay the popsicles evenly spaced apart on the prepared baking sheet. Freeze for 1 hour to firm up popsicles.

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.

Remove from freezer. Enjoy!