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These chocolate peanut butter fudgesicles are just what you need for a healthy frozen treat! Packed with rich chocolate flavor and a fudgy texture, they’re dairy free, refined sugar free, vegan and paleo. Easy to make in a blender and family approved!
The fudgesicles of my dreams are here!
I love all types of desserts but there is just something about the peanut butter chocolate combo that wins against all others!
And just because you stick to a paleo diet and avoid peanuts and refined sugar doesn’t mean you have to be deprived of all the peanut butter chocolate love. Today, we’re diving into fudgesicle heaven with these (not so secretly!) healthy peanut butter fudgesicles.
*Spoiler alert – these are actually “peanut” butter fudgesicles because I realize peanuts are legumes and not paleo. That said, I will never, ever try to convince you to NOT use peanut butter if you want to 😉
What You Need to Make Chocolate Peanut Butter Fudgesicles
As I mentioned, you can actually use any creamy nut butter you want for these peanut butter fudgesicles!
Almond butter and cashew butter both work well, but you can also use hazelnut butter, sunflower butter, or even tahini. And, of course, good ‘ol peanut butter will be absolutely delicious! Here’s what you’ll need to prepare the fudgesicles:
coconut milk, full fat creamy nut butter (any kind)bananaspure maple syruppure vanilla extract fine sea salt raw cacao powder 1 Hu chocolate bar (any flavor, optional)
How to Make Chocolate Peanut Butter Vegan Fudgesicles
In the bowl of a blender blend the coconut milk, nut butter, bananas, 1/2 cup of the maple syrup, vanilla and salt. Blend until very smooth, then pour 1 1/2 cup of this mixture into a large measuring cup and leave the rest in the blender.
Add in the remaining 2 Tbsp maple syrup and the cacao powder. Blend until very smooth.
I used a silicone popsicle mold for this recipe but any popsicle mold should work well. Depending on the size of the molds, you may make more fudgesicles than I did.
To assemble the fudgesicles, carefully pour the chocolate mixture about 2/3 of the way up the popsicle molds. I used all of my mixture for 10 fudgesicles. Top with the nut butter mixture.
Freeze for about an hour to firm slightly, then sprinkle the chopped chocolate bar over each. Add the popsicle sticks and return to the freezer for at least 6 hours or overnight.
Tips for Removing Peanut Butter Fudgesicles from Molds
To remove the fudgesicles, make sure they are completely frozen first. I like to freeze mine overnight to make sure they’re totally solid.
Once frozen solid, remove them from the freezer and dip the bottoms of the molds into a bowl of warm water to loosen the seal.
Carefully pull the fudgesicles out of the molds and transfer them to a parchment lined baking sheet. Place the baking sheet in the freezer to firm them up.
Serve right away, or store the fudgesicles in sealed plastic bags in the freezer for up to 2 weeks.
I think we’re ready for this fudgy summer treat! Grab your popsicle molds (I’ve linked mine below) and a blender and let’s make the best chocolate peanut butter fudgesicles!
Chocolate Peanut Butter Fudgesicles {Vegan, Paleo}
Chocolate Peanut Butter Fudgesicles {Paleo, Vegan}
These chocolate peanut butter fudgesicles are just what you need for a healthy frozen treat! Packed with rich chocolate flavor and a fudgy texture, they’re dairy free, refined sugar free, vegan and paleo. Easy to make in a blender and family approved! Prep Time: 15 minutesFreezing time: 4 hrsCourse:Dessert, ice creamCuisine:Paleo, VeganKeyword:almond butter, chocolate, dessert, fudgesicles, peanut butterServings: 10 fudgesicles
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Ingredients
14ozcan coconut milkfull fat3/4cupcreamy nut or seed butterlike cashew butter, almond butter, peanut butter, etc.1large ripe bananasliced (or 2 small ones)1/2cup + 2 Tbsppure maple syrupdivided1tsppure vanilla extract1/2tspfine sea salt1/2cupraw cacao powder1Hu chocolate barany flavor, chopped, optional
Instructions
In the bowl of a blender blend the coconut milk, nut butter, bananas, 1/2 cup of the maple syrup, vanilla and salt. Blend until very smooth, then pour 1 1/2 cup of this mixture into a large measuring cup and leave the rest in the blender.Add in the remaining 2 Tbsp maple syrup and the cacao powder. Blend until very smooth.I used a silicone popsicle mold for this recipe but any popsicle mold should work well. Depending on the size of the molds, you may make more fudgesicles than I did.To assemble the fudgesicles, carefully pour the chocolate mixture about 2/3 of the way up. I used all of my mixture for 10 fudgesicles. Top with the nut butter mixture. Freeze for about an hour to firm, then sprinkle the chopped chocolate over each. Add the popsicle sticks and return to the freezer for at least 6 hours or overnight.To remove the fudgesicles, make sure they are completely frozen first. Dip the bottoms of the molds into a bowl of warm water to loosen the seal. Transfer the fudgesicles to a parchment lined baking sheet and return to the freezer to firm up. Serve right away, or store in sealed plastic bags in the freezer for up to 2 weeks. Enjoy!
Nutrition
Calories: 267kcalCarbohydrates: 21gProtein: 7gFat: 20gSaturated Fat: 11gSodium: 213mgPotassium: 371mgFiber: 4gSugar: 14gVitamin A: 8IUVitamin C: 2mgCalcium: 36mgIron: 2mg
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