Peanut Butter Chocolate Popsicles (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 (14 ounce) can full-fat canned coconut milk
02 -
1/4 cup creamy peanut butter
03 -
2 ripe bananas
04 -
6-8 Medjool dates
05 -
1/2 cup cacao or cocoa powder
06 -
3 tablespoons hemp seeds
07 -
2 teaspoons vanilla extract
→ Granola Topping
08 -
1/3 cup pitted Medjool dates
09 -
1/2 cup rolled oats
10 -
1/2 cup roasted peanuts
→ Chocolate Coating
11 -
8 ounces dark chocolate, melted
# Instructions:
01 -
In a high-power blender or food processor, combine the coconut milk, 1/4 cup peanut butter, bananas, dates, cacao powder, hemp seeds, and vanilla extract. Blend until completely smooth, achieving the consistency of a thick smoothie.
02 -
Layer the prepared chocolate mixture and the remaining 1/3 cup peanut butter evenly among 10-12 popsicle molds. Imperfect layers are acceptable for visual effect.
03 -
In a food processor, combine the remaining dates, oats, and roasted peanuts. Pulse until the mixture is finely ground, resembling granola.
04 -
Sprinkle the granola over the tops of the popsicles, gently pressing to adhere. Insert popsicle sticks, cover the molds, and freeze for about 4 hours until firm.
05 -
If desired, dip each frozen popsicle in melted dark chocolate and quickly sprinkle with the leftover granola. Store finished popsicles in the freezer.
# Notes:
01 -
Ensure the popsicles freeze fully to achieve a solid texture, allowing easy removal from the molds.
02 -
For best results, run the mold under hot water briefly to release popsicles.