Chocolate peanut butter lovers rejoice! This vegan fudgesicle recipe takes just a few healthyish ingredients: coconut milk, peanut butter, maple syrup, cocoa powder, and vanilla. A hit of salt and chopped peanut butter cups take them over the top.

  • | Easy
  • | 10 mins
  • | 12 servings
Ingredients

peanut butter layer:

  • ½ cup (125 g) well-stirred natural creamy peanut butter (chilled)
  • ½ cup (150 g) maple syrup (chilled)
  • 1 (13.5 ounce / 398 ml) can full-fat coconut milk
  • 1 teaspoon vanilla extract or vanilla paste
  • ¼ teaspoon fine sea salt

chocolate layer:

  • ½ cup (45 g) dutch-process cocoa powder
  • ½ cup (135 ml) plant milk
  • 2 tablespoons (30 ml) maple syrup

to finish:

  • 5 ounces (140 g) dark chocolate peanut butter cups, chopped (1 cup)
Uses
Directions
  1. In the bowl of a blender, combine the peanut butter, maple syrup, coconut milk, vanilla, and salt. Blend to combine, starting on low and increasing to high.
  2. Pour roughly half of this mixture into a measuring pitcher (1 ½ cups) and set aside.
  3. To the remaining peanut butter mixture in the blender, add the cocoa powder, plant milk, and remaining maple syrup. Blend until smooth.
  4. The mixtures should be the consistency of heavy cream to swirl well. If they’re too runny, chill for 20-30 minutes or so to thicken them for the best swirling.
  5. Place a few pieces of chopped peanut butter cups in the bottom of your popsicle molds.
  6. Pour the chocolate mixture into the molds, filling them a little more than halfway.
  7. Gently pour the peanut butter mixture over the chocolate mixture, leaving ½-inch of room at the top. Use a chopstick to swirl the mixture gently.
  8. Freeze until the tops of the popsicles are semi-firm, 10-20 minutes, then press the remaining peanut butter cups into the tops. Add the popsicle sticks, and freeze until firm, at least 2 hours and up to several days.
Note: this recipe was prepared for Rodelle by @the_bojon_gourmet. Click here to see the original post and more helpful hints!
Ingredients

peanut butter layer:

  • ½ cup (125 g) well-stirred natural creamy peanut butter (chilled)
  • ½ cup (150 g) maple syrup (chilled)
  • 1 (13.5 ounce / 398 ml) can full-fat coconut milk
  • 1 teaspoon vanilla extract or vanilla paste
  • ¼ teaspoon fine sea salt

chocolate layer:

  • ½ cup (45 g) dutch-process cocoa powder
  • ½ cup (135 ml) plant milk
  • 2 tablespoons (30 ml) maple syrup

to finish:

  • 5 ounces (140 g) dark chocolate peanut butter cups, chopped (1 cup)
Uses
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