Chocolate Drizzled Peanut Butter Popsicles
Add these peanut butter popsicles to your list of vegan desserts and peanut butter recipes! A chocolate-shell style drizzle and edible glitter top it off.
- Prep Time: 4 hours 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 10 to 11 large popsicles 1x
- Category: Dessert
- Method: Frozen
- Cuisine: American
Ingredients
Scale
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)
Instructions
- 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.
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).