These popsicles are unlike any that you have ever eaten. This recipes excludes any liquids, making for a smooth texture with a decadent crunch from the chocolate chips. My mom loves semi-sweet chocolate chips and swears that it is the only cure for her chocolate cravings. Great for an summer afternoon pick-me-up or for curing your sweet fix!
Yields: 4 pops
Time needed: Prep: 5 min; In freezer: 4 hrs +
What you’ll need:
- 3 ripened bananas
- 1/4 cup of natural peanut butter
- 1/4 cup semi-sweet chocolate chips
Special equipment:
- food processor
- popsicle mold
How to:
Begin by placing bananas and peanut butter in food processor. Pulse until well mixed. Once it is mixed, add in the chocolate chips. Pulse for only 7-8 pulses. I like to add the chocolate chips at the end and carefully pulse them so they vary in size and you get a surprise- sized bite every time. Now, fill the molds. You can even put a funnel over each mold so it goes in nice and neatly. That’s up to you. I’m not much of a perfectionist, I don’t use one, so mine ends up dripping! Freeze for four hours, or overnight.
For a great variation, substitute peanut butter for cashew butter!!
Foodtrition by Meaghan Mikulas 