Peanut Butter and Chocolate Popsicles {Dairy-Free}

What, what, what, what, what, what, what, what, what, what.. you guys..

there are AMAZING.

I’m really thinking about quitting my job (ha! I work for myself. I really pulled a quick one over.. me..) and opening up a popsicle shop. OK, so, my cucumber-strawberry margarita popsicles were a little boozy to really take shape, and my mango-chile were too icy, but that’s not the point. First my coconut-matcha popsicles were da bomb (dot com), and now these, which I just.. I don’t have words for these. No, wait, I do.

They are the atomic bomb dot com, the be-all-end-all of peanut butter and chocolate treats, the best damn popsicles–vegan or otherwise. They’re creamy and nutty, cool and rich, chocolately and a bit crunchy. 

I literally brought the first one to O while he was in the shower and, through a mouthful of Reese’s-inspired goodness–nay, greatness–I begged him to try a bite. 

He was in the shower, people. In the shower.

But he did, and he understood that I’m not crazy (at least not in relation to this popsicle), and then he begged for another one. But I hadn’t taken pictures yet, so we just held on. 

The worst 24 hours of my life.

I don’t know how much more hyperbolic I have to get to convince you to try these guys. Just know that if you ever reached for the Reese’s in that bowl of tiny candies whilst trick-or-treating, if you ever wondered if you could “pull off” a peanut butter and chocolate sandwich for lunch (you can), or if this divine combination of flavors ever sang to you, you’ll love these. The coconut milk is rich but not too coconutty and pairs absolutely beautifully with the peanut butter–a bit of Thai inspiration there!–and the decadent chocolate shell just takes it over the edge. But you know what? 

• Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous
• Peanut butter is rich in protein, fiber, healthy fats, potassium, antioxidants, magnesium and vitamin E, among others. 
• Dark chocolate is rich in potassium, magnesium, iron, copper, theobromine, and antioxidants. 

So basically, these are health food. Eat them all day, everyday.*

3 from 2 votes

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Peanut Butter and Chocolate Popsicles {Dairy-Free}

Chocolate and peanut butter in a popsicle - what more do I need to say? They're creamy and nutty, cool and rich, chocolately with a satisfying crunch. Dairy-free and almost, just almost, good for you!

Course Dessert

Cuisine American

Servings 7

Author Cheryl Malik

Ingredients

• 1 13.5- ounce can full fat coconut milk
• about 1 cup almond milk (or other alt-milk)
• 3/4 cups peanut butter
• agave nectar or honey (if you're not vegan), about 2 tablespoons - to taste
• Chocolate shell*:
• 8 ounces dark chocolate , chopped or chips
• 1/4 cup + 4 teaspoons coconut oil (technically that's also 1/4 cup + 1 tablespoon + 1 teaspoon.. science, y'all)

Instructions

1. Dump can of coconut milk in a large measuring cup and whisk til a bit smooth. Add in almond milk 'til mixture makes 2.5 total cups.
2. Stir in peanut butter and whisk 'til smooth. Stir in about 1 tablespoon agave nectar or honey and taste, adding more until the level of sweetness suits you. If you use honey peanut butter, you'll likely need a little less than if you use plain.
3. Pour into popsicle molds (I used these popsicle molds) and freeze for at least 5 hours.
4. After your popsicles are frozen, it's time to dip them in chocolate! In the microwave or in a double-boiler, mix together chopped chocolate or chocolate chips and coconut oil. Microwave in bursts of 30 seconds so as not to overheat, stirring thoroughly after each round. When the mixture is melted and smooth, pour into a cup that's wide enough to dip your popsicles but not so wide that the chocolate mixture won't reach very high.
5. Remove your popsicles from their molds one at a time--run under hot running water about 10-20 seconds. Dip immediately in chocolate and lift out, letting run-off drip back into the chocolate cup. The chocolate will soon freeze; place on a baking sheet lined with wax paper in the freezer and repeat until all popsicles are coated. Serve immediately or wrap individually in pieces of wax paper then place in a plastic freezer bag to save in the freezer (I just pulled a sheet from the roll and basically rolled the popsicles in the wax paper, making sure it was totally covered).

Recipe Notes

*This makes more chocolate shell than you'll technically need, but dipping these suckers means you need a bit extra for the dunking. You could always try spooning some chocolate on them individually, if you'd like to halve the chocolate shell (4 ounces chocolate, 2 tablespoons + 2 teaspoons coconut oil)
**I use these popsicle molds and made 7. If you use a smaller mold, obviously you'll have more! I think the molds I use are about 4 ounces each.

*I in no way support actually eating these all day, everyday, as tempting as that might be! Throw in a few bunches of kale every so often……….not a doctor