These easy and fudgy popsicles will become your favorite summer treat. Plus they’re healthy and gluten free!
This popsicle recipe uses frozen bananas and creamy peanut butter as the base, but it also includes some white chocolate and milk for added flavor. My first thought was to make these popsicles vegan, but then I remembered that white chocolate already contains milk, so I gave up on the idea because I really wanted the white chocolate in the ingredients. However, if you like them and want to experiment with the recipe, I believe that some cocoa butter instead of white chocolate and almond milk instead of milk may do the trick.
Ever since I made these tahini and chocolate fudge popsicles (V & GF) I wanted to experiment with a white version, without cocoa. After all, there are people who don’t like dark chocolate and cocoa (I know!). I have to admit that when I was little, I was one of those people. Now, I eat almost everything, but at the age of 10, I was a very picky eater. I remember that I only ate chocolaty desserts and sweets and refrained from eating anything that contained some kind of vanilla cream. But my preferences were reversed when ice cream was on the menu. I would eat almost any kind of ice cream flavor, with vanilla, strawberry, and banana being my top choices, but I would not eat chocolate ice cream, not under any circumstance! So if this isn’t a solid proof that things change, then what is? Today I just can’t decide which flavor I like more, chocolate or vanilla.
Because tahini’s taste can be intense, especially when there’s not any other ingredient with a strong flavor – like chocolate – I used peanut butter. Any other nut butter will also do, and if you’re daring enough you can certainly use tahini! Once you decide on the nut butter, things are pretty easy and simple. You’ll only need a pot where you will melt the peanut butter with the chocolate until you get a smooth mixture and then mix in the milk and honey. Once done, you’ll put the mixture in the fridge to chill and the bananas (chopped in pieces) in the freezer. After a few hours, you will process everything in the food processor and fill the cups. These popsicles are delicious as are, but I decided to cover them with a dark and a white magic shell the recipe for which you can find in my salted dark and white chocolate magic shell post. They are made in no-time!
- Use very ripe bananas for extra flavor, sweetness and better texture.
- If you don’t have popsicle molds, use small paper cups!
- If you don’t have popsicle sticks, use small plastic spoons!
- To unmold the popsicles you can either dip them for 10 seconds n a bowl filled with hot water, or you can peel the paper cup off.
- If you want to dip them in white and dark magic shell, make sure that the shell is lukewarm and wait for the first layer to harden before you dip them into the second.
I’ve debated with myself on whether to put this recipe in the extra healthy category. If you use pure peanut butter without any additives and hydrogenated fat, then the only not-so-healthy ingredient is the white chocolate, since it contains about 30% white sugar. But then, 100 grams of chocolate is divided into 6 popsicles which mean that each popsicle contains about 5 grams white sugar.
- 1 cup very ripe bananas, about 9 oz (250 grams)
- 1/3 cups plus 1 tablespoon (100 grams) peanut butter, smooth
- 2 tablespoons olive oil
- 3.5 oz (100 grams) white chocolate, chopped
- Pinch of salt
- 1 tablespoon vanilla
- 1/4 teaspoon cinnamon
- 3/4 cups (180 grams) milk
- 4 tablespoons (80 grams) honey
- 6 paper cups 3.4 fl oz (100ml) and 6 popsicle sticks
- Chop bananas, transfer in a zip log bag and store in the freezer.
- Transfer peanut butter, chocolate, olive oil, salt, and cinnamon in a pot and stir over low heat until chocolate is melted.
Turn off the heat and add the milk, vanilla, and honey. Stir to combine.
Transfer mixture to a bowl, cover, and store in the fridge for 3-4 hours until chilled.
Transfer the bananas and peanut butter mixture in a food processor and process until smooth.
Fill 6 paper cups and place sticks in the center.
Store in the freezer for 4-6 hours or until they are solid.
- To unmold peel-off the paper or dip them in a bowl filled with hot water for 6-10 seconds.
The recipe for the salted dark and white magic shell.
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