6 Servings
5 Hours, 30 Minutes
Allergens
These popsicles are creamy, high in protein and healthy fats, and make a great ready to go snack, dessert, and even breakfast! Enjoy!
In a blender place greek yogurt, peanut butter, maple syrup, and vanilla extract. Blend until smooth and well combined.
Pour mixture into popsicle molds. Optional: mix in some chocolate chips or swirl in some extra peanut butter with a popsicle stick. Place popsicle sticks in the center of each mold.
Freeze for at least four hours.
In the meantime prepare a lined baking sheet with Gefen Parchment Paper and make sure there is room in the freezer for the baking sheet to fit.
Melt chocolate in the microwave in 15 second intervals until smooth.
Remove popsicles from freezer.
Swiftly dip the popsicle into the melted chocolate and transfer to lined baking sheet. You have to work fast for this part so that the popsicle doesn’t melt.
Sprinkle chopped peanuts on top right away – don’t wait too long to put chopped peanuts because the chocolate will harden quickly.
You can also make an easier version by just drizzling some chocolate on each popsicle and call it a day. Although I highly recommend the previous version for extra peanut flavor and crunch.
Return each popsicle to the freezer as you go along.
Freeze the chocolate dipped popsicles for additional 30 minutes. Enjoy!
no maple syrup I don’t have maple syrup. Can i sub with honey? Also can I use regular peanut butter instead of natural?
yes, you can use honey (the only thing is that honey has a more pronounced flavor). You can use whatever kind of PB or but butter you would like. The non-natural ones have sugar so it’ll make the pops a little sweeter.
Yogurt Does the yogurt need to be full fat?
It will definitely make it yummier, but not necessary.
Our new favorite ice pops! Loved these so much!