Add these peanut butter popsicles to your list of vegan desserts and peanut butter recipes! They have a vegan chocolate drizzle and edible glitter to top it all off.
After becoming parents recently, there are lots of things we’ve started to ponder. One of them is how simple things can seem so special when you’re a kiddo. Case in point: growing up, my family had a dark blue and white plate with “You’re the Best” scrolled across the top, complete with a red heart. Mysteriously and without any foreseeable pattern, You’re the Best would occasionally show up at someone’s place at dinner. Perhaps it was their birthday, or maybe they accomplished something great that day. Or maybe it appeared at your place at the table for no reason at all, just because. Whatever the case, it kept my sister and I guessing. And if our mac and cheese showed up on You’re the Best, well, then that was THE BEST DAY EVER.
In our recipe, we’ve used something that also would have made kid-me jump for joy: edible glitter. If I had edible gold stars sprinkled on my popsicle 30 years ago, it most definitely would have been THE BEST DAY EVER. As a real food / whole foods-focused food blog, you might think edible glitter is a bit outside of the parameters. You’re correct! However, our food philosophy also includes all things in moderation, including non-real food. Which in turn, makes edible glitter all the more special if it’s only used once in a blue moon.
For the popsicles:
- 1 banana
- 15-ounce can coconut milk
- 1 cup natural peanut butter
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For the topping:
- 3 ounces dark chocolate chips, vegan if desired
- 1 tablespoon coconut oil
- Edible glitter (or finely ground pistachios or bee pollen, as a whole foods-based alternative)
- In a blender, blend the banana, coconut milk, peanut butter, maple syrup, vanilla extract, and kosher salt until fully combined and smooth. Pour into a popsicle mold and freeze until solid, about 4 hours.
- When ready to drizzle, line a baking sheet with parchment paper. In a glass bowl, melt the dark chocolate and coconut oil in a microwave in 10 second intervals, stirring between each time. Remove the popsicles from the molds (run hot water on the molds) and place each popsicle on the baking sheet. Drizzle the chocolate over the popsicles, then sprinkle with glitter (or pistachios or bee pollen). Freeze for a few minutes until the drizzle is hardened. Serve immediately, or freeze until eating.
This made one extra popsicle that did not fit into our 10-popsicle mold. If you have additional molds or smaller molds, you can freeze the extra amount (we tossed ours).
You can read full article and recipes here : https://www.acouplecooks.com/chocolate-drizzled-peanut-butter-popsicles/