These vegan peanut butter popsicles are sugar free, made with banana and dates, and dipped in a little dark chocolate for crunch. Super creamy even though there’s no dairy, and only five ingredients.
I tried on wedding dresses yesterday. It was kind of weird – there was one I liked the look of, but it seemed so stiff and formal, which is definitely not the kind of feeling I want for our wedding. It was fun to try some on and see what they looked like, but, shopping. I think as a kid I really loved the idea of a wedding, and now, it doesn’t seem as magical and exciting.
It might be because my sister is getting married this summer and it seems so stressful for her to be planning everything and making sure it’s all perfect. I can’t really describe my ambivalent feelings toward our wedding. I’m happy about it, but also don’t really want to plan like mad and have a big event and a fancy dress and all that. A little wedding will be nice. I’m definitely not going to try on a million dresses in the next few months.
Remember this recipe? Probably not, because not very many people have seen it. It’s for oil-free protein bites made with peanut butter, bananas, and oats. The banana mixture was so dreamy, though, and I’ve been meaning to post about it for over a year now. I tried freezing it in a muffin tin and pouring chocolate on top (before a popsicle mould came into the picture) but it wasn’t very fun to eat with a spoon. It is fun to eat on a stick, which is a general rule for just about everything.
If you’ve made ice cream from frozen bananas before, this makes sense to you. Banana ice cream is pretty good about staying at an edible consistency instead of freezing into a solid block of ice. With the addition of dates and peanut butter in this recipe, the popsicles stay smooth and creamy without lots of ice crystals. These vegan peanut butter popsicles are sweetened with banana and dates, then dipped in a little dark chocolate for crunch.
With the chocolate dip, they remind me of the chocolate covered ice cream I used to get at gas stations when we went on road trips when I was a kid. The chocolate is crackly and perfect, and the popsicles are really very creamy. You can make these and eat them without dipping them in chocolate, but I don’t understand why you’d want to.
This is a really easy, healthy recipe, great for hot summer months when you don’t want to spend too much time in the kitchen. You could try different nut butters in place of the peanut butter for a fun twist, or try adding some frozen raspberries into the popsicle mix for a PB&J twist (which I totally just thought of but it’d be awesome). Damn, I should have done that for this post. TOO LATE.
We got this popsicle mould at winners, but you can find them in plenty of stores, and online. If you can’t see yourself making enough popsicles to make it worthwhile to buy one, you can freeze the mixture in little cups instead with popsicle sticks in them. I never thought I’d use a popsicle mould as much as I have in the past couple of weeks, and always have some going in the freezer now. They’re just so easy to make. You can’t go wrong with 5 ingredient recipes!
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- 3 large overripe bananas
- 1/2 cup soft medjool dates*
- 1/2 cup natural peanut butter
- 1/2 teaspoon salt**
- 1/4 teaspoon vanilla powder***
- 1/2 cup dark chocolate
- 1 tablespoon coconut oil
- Place all of the popsicle ingredients into a food processor or blender. Blend until smooth, around a couple of minutes depending on how powerful your blender is.
- Spoon the mixture into your popsicle moulds, place the sticks in, and freeze for at least 4-6 hours or until solid. Run a little bit of hot water over the moulds to pop them out more easily.
- Melt the dark chocolate and coconut oil in a water bath. Coat the popsicles by dipping in one side and then turning them and dipping the other. Place the chocolate covered popsicles into parchment paper (the chocolate will freeze quickly) and place them back into the freezer in a sealed container until you're ready to eat them. They will keep well for at least a week in the freezer.
* If your dates aren't very soft, soak them in warm water for a couple of hours first. If you have another variety of dates that are very soft you can use them instead of medjool.
** Only add the salt if your peanut butter is unsalted.
*** I prefer vanilla powder over extract in this recipe because I find the alcohol undertone of extract a little off-putting in uncooked recipes. If that doesn't bother you, substitute 1 teaspoon vanilla extract.
• To make these totally raw, use my raw chocolate recipe in place of melted dark chocolate.
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Amount Per Serving: Calories: 370Total Fat: 20gSaturated Fat: 7gUnsaturated Fat: 10gCholesterol: 2mgSodium: 261mgCarbohydrates: 46gFiber: 6gSugar: 31gProtein: 8g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.