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.
- 10 mins
- 12 servings
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
- ½ cup (45 g) dutch-process cocoa powder
- ½ cup (135 ml) plant milk
- 2 tablespoons (30 ml) maple syrup
- 5 ounces (140 g) dark chocolate peanut butter cups, chopped (1 cup)
- 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.
- Pour roughly half of this mixture into a measuring pitcher (1 ½ cups) and set aside.
- To the remaining peanut butter mixture in the blender, add the cocoa powder, plant milk, and remaining maple syrup. Blend until smooth.
- 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.
- Place a few pieces of chopped peanut butter cups in the bottom of your popsicle molds.
- Pour the chocolate mixture into the molds, filling them a little more than halfway.
- 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.
- 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.