Ingredients

The following ingredients have 11 Servings
  • 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
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons melted coconut oil
  • 2 tablespoons pure maple syrup

Instruction

  • 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.
  • 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!