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Peanut Butter & Chocolate Popsicles (Dairy-Free) - 5 ingredients to HOLY MADRE HOLD ME BACK!

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
Keyword chocolate popsicle, dairy free, dessert, peanut butter, sweets
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 7 people
Calories 562 kcal
Author Cheryl Malik

Ingredients

  • 1 13.5- ounce can full fat coconut milk
  • 1 cup Almond milk (or other alt-milk)
  • 3/4 cups peanut butter
  • 2 tbsp agave nectar or honey (if you're not vegan), about 2 tablespoons - to taste
  • 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.

Nutrition Facts
Peanut Butter and Chocolate Popsicles {Dairy-Free}
Amount Per Serving (7 g)
Calories 562 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 29g181%
Cholesterol 1mg0%
Sodium 188mg8%
Potassium 540mg15%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 15g17%
Protein 11g22%
Vitamin A 13IU0%
Vitamin C 1mg1%
Calcium 89mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.