These creamy, fudgy popsicles are free from dairy, added sugar and gluten, and can be whipped up in a food processor or blender in no time. The perfect PCOS-friendly dessert to cool off with on a hot summer day!
Vegan Peanut Butter Chocolate Popsicle
- 1 regular can of coconut milk
- 1 cup creamy salted peanut butter
- 12 pitted dates
- ⅓ cup cocoa powder
- ½ tsp vanilla extract
- Optional topping: 80 g melted dark chocolate and crushed peanuts
Shake the can of coconut milk before opening. Then blend the coconut milk with peanut butter, pitted dates, cocoa powder, and vanilla extract in a blender or food processor until smooth and creamy.
Pour the mixture into popsicle moulds, filling them almost to the top, and insert popsicle sticks. Place in the freezer for about 4 hours or until completely set. Allow the popsicles to thaw for a few minutes before removing them from the moulds, or run them under warm water for 15-20 seconds and gently remove.
Enjoy them as they are, or melt chocolate and drizzle it over the popsicles (or dip the tops), sprinkle crushed nuts on top, and return to the freezer for a minute to let the chocolate and popsicles set slightly.