Dreamy Peanut Butter, Banana, and Chocolate Popsicles |

Dreamy Peanut Butter, Banana, and Chocolate Popsicles

These 5 ingredient creamy vegan peanut butter popsicles are sugar free, made with banana and dates, and dipped in a little dark chocolate for crunch. 

Course Dessert
Cuisine Vegan
Prep Time 5 minutes
Freezing Time 4 hours
Total Time 5 minutes
Servings 6 popsicles



  • 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***

Chocolate coating

  • 1/2 cup dark chocolate
  • 1 tablespoon coconut oil



Chocolate coating

  1. 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.
  2. 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.
  3. 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.