After becoming parents recently, there are lots of things we’ve started to ponder. One of them is how simple things can seem so special when you’re a kiddo. Case in point: growing up, my family had a dark blue and white plate with “You’re the Best” scrolled across the top, complete with a red heart. Mysteriously and without any foreseeable pattern, You’re the Best would occasionally show up at someone’s place at dinner. Perhaps it was their birthday, or maybe they accomplished something great that day. Or maybe it appeared at your place at the table for no reason at all, just because. Whatever the case, it kept my sister and I guessing. And if our mac and cheese showed up on You’re the Best, well, then that was THE BEST DAY EVER.
Now that I’m mama to Larson, my mind is spinning thinking of those simple things that make childhood special. Like a free balloon from a restaurant, or going swimming at Grandma’s. Or Friday pizza night. You’re the Best showing up for no reason at all. Or, eating creamy delicious popsicles on a hot day.
These chocolate drizzled peanut butter popsicles were created as just that: a simple pleasure that makes life seem more special. They’re in honor of Popsicle Week, a collection of new delicious popsicle recipes from all over the web compiled by Billy Green of Wit and Vinegar. In our recipe, we’ve used something that also would have made kid-me jump for joy: edible glitter. If I had edible gold stars sprinkled on my popsicle 30 years ago, it most definitely would have been THE BEST DAY EVER. As a real food / whole foods-focused food blog, you might think edible glitter is a bit outside of the parameters. You’re correct! However, our food philosophy also includes all things in moderation, including non-real food. Which in turn, makes edible glitter all the more special if it’s only used once in a blue moon.
A few things about these popsicles:
- They’re vegan. We don’t eat vegan all the time, but eat quite a few meals that are. We especially love vegan desserts, since sometimes too much dairy can upset my stomach. Here we’ve used coconut milk and banana to keep it creamy.
- They’re protein-packed. Because, aren’t all Americans obsessed with protein? Overloading on the protein for protein’s sake isn’t high on our list of priorities, but it does make for a filling dessert or snack that’s not just empty calories. And, what kids don’t love peanut butter? For more peanut butter recipes, see below.
- They feature a chocolate-shell style drizzle. By mixing coconut oil with the chocolate chips, we’ve created a “chocolate shell” style drizzle that’s got just the right texture for draping over creamy peanut butter popsicles.
- They’ve got edible glitter! As noted above, edible glitter is an occasional treat for us that gives the popsicles a sparkle. For a whole foods-based option, use pistachio dust (like this recipe) or bee pollen.
- They’re inspired by my favorite joint for popsicles in Indianapolis! Nicey Treat is a local business in Indy that creates artisan popsicles, sometimes using local ingredients. My favorite at Nicey Treat is almond butter dipped in dark chocolate (it’s made using locally made almond butter from Revival Food Co.).
Happy eating! Here’s to popsicles making it the best day ever.
Head over to the Popsicle Week page!
Looking for vegan desserts?
As noted above, we’re not vegan, but we enjoy making vegan recipes and serving them to friends who are. Vegan desserts have become a bit of our specialty; we love making creamy vegan ice cream as an alternative to the full-dairy stuff. A few of our favorite vegan desserts:
- Bliss Bites One of our top vegan desserts, this one features peanut butter, oats, and maple syrup in a sort of whole foods Reese’s cup.
- Fudgy Vegan Brownies Featuring nut butter and apple sauce, these vegan brownies from The First Mess cookbook have gotten very high marks from readers.
- Berries and Peaches with Mint Syrup Vegan desserts at their finest are simple: this one is easy as pie: drizzle fruit with minty syrup.
- Banana Berry Vegan Ice Cream It’s actually more of a sorbet, but this banana berry ice cream makes for one of our healthiest options for vegan desserts.
- Mocha Almond Fudge Vegan Ice Cream Our favorite copycat recipe of Baskin Robbins Jamoca Almond Fudge, made with real food and turned into a vegan dessert.
- Salted Chocolate Pistachio Creamy Vegan Ice Cream Another of our favorite vegan desserts: this creamy ice cream is made with coconut milk and cocoa, salted to perfection, and studded with chunky pistachios.
Looking for peanut butter recipes?
Peanut butter is a mainstay in our house, and it’s not just for PB&J. Here are a few of our favorite peanut butter recipes, both sweet and savory:
- Bliss Bites
- Chocolate Peanut Butter Buckeyes
- Chocolate Peanut Butter Mousse (4 Ingredients)
- Thai Salad with Peanut Sauce
- Peanut Noodles with Napa Cabbage
Did you make this recipe?
If you make these chocolate drizzled peanut butter popsicles, we’d love to hear how they turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
This recipe is…
Vegetarian, vegan, plant-based, gluten-free, naturally sweet (without chocolate drizzle)Print
Notes: This made one extra popsicle that did not fit into our 10-popsicle mold. If you have additional molds or smaller molds, you can freeze the extra amount (we tossed ours).
- For the popsicles
- 1 banana
- 15-ounce can coconut milk
- 1 cup natural peanut butter
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- For the topping
- 3 ounces dark chocolate chips, vegan if desired
- 1 tablespoon coconut oil
- Edible glitter (or finely ground pistachios or bee pollen, as a whole foods-based alternative)
- In a blender, blend the banana, coconut milk, peanut butter, maple syrup, vanilla extract, and kosher salt until fully combined and smooth. Pour into a popsicle mold and freeze until solid, about 4 hours.
- When ready to drizzle, line a baking sheet with parchment paper. In a glass bowl, melt the dark chocolate and coconut oil in a microwave in 10 second intervals, stirring between each time. Remove the popsicles from the molds (run hot water on the molds) and place each popsicle on the baking sheet. Drizzle the chocolate over the popsicles, then sprinkle with glitter (or pistachios or bee pollen). Freeze for a few minutes until the drizzle is hardened. Serve immediately, or freeze until eating.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.