Chocolate Peanut Butter Banana Popsicles
Creamy peanut butter banana popsicles coated in a cracking magic chocolate shell
Servings 10 people
Equipment
- Food Processor or Blender
Ingredients
Popsicles
- 6 Bananas
- 1/2 cup Peanut Butter Creamy
- 1/4 cup Milk or Milk Alternative
- 2 Tbsp Sweetened Condensed Milk *optional for extra sweetness
Chocolate Dip
- 12 oz Chocolate Chips milk, semi-sweet, or dark
- 3 Tbsp Coconut Oil refined
Instructions
- Cut bananas into slices and freeze until solid, overnight, or 2-3 hours.
- In a food processor or blender add frozen bananas and blend until pieces are small.
- Add peanut butter, milk, and optional sweetened condensed milk. Blend until smooth and creamy.
- Split mixture across 10 popsicle molds and freeze overnight.
- For the chocolate dip heat up chocolate chips and coconut oil in a saucepan on low heat stirring constantly. DO NOT WALK AWAY, you don't want the chips to overheat and seize. Once melted remove off the heat and pour into a tall mason jar or container that is deep enough to dip the popsicles. If making the dip right before dipping let it cool to room temp.
- Remove popsicles as per mold instructions, don't rush this.
- One by one dip the popsicles in the chocolate dip. Shake off any excess back in the mason jar or container. From here you can place it on parchment paper in the freezer or hold for a minute until the dip solidifies and then place it in the freezer.
Notes
- Popsicles can be stored in an airtight container in the freezer for up to 3 weeks, depending on how cold your freezer is they may get frostbitten after that.
- The 12oz of chocolate covers all 10 popsicles. In the event you have leftover store in an airtight container at room temperature. When ready to use again heat up for 20-30 seconds in the microwave to loosen it up before dipping.