Double chocolate almond butter popsicles

Now that the weather is getting warmer I love making frozen popsicles for my kids since they are so easy. These double chocolate almond butter popsicles were the perfect ones for today and my kids loved them.

Double chocolate frozen popsicles | Eat Good 4 Life

Have you ever made your own frozen popsicles before? If you haven’t you truly should start. I actually have a couple of frozen popsicle moulds which work great. Having these have saved me a lot of money since making your own popsicles at home is much more economical than bying them at the store. Healthier too!

Making your own variations is also super easy. You can make any variations of your choice.

For these double chocolate almond butter popsicles I used raw cacao nibs, however, if you don’t have any you can use chocolate chips. I also used almond milk but if you would like to use any other milk that is fine too.

I tend to make other variations very soon. I love nothing but to have my freezer well stocked with these popsicles. They are perfect for a snack and kids are always fond of them.

Well not much else to say about these double chocolate popsicles. If you haven make your own just yet you should.

Enjoy!

Double chocolate frozen popsicles | Eat Good 4 Life

Double chocolate frozen popsicles | Eat Good 4 Life

Double chocolate frozen popsicles | Eat Good 4 Life

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Double chocolate almond butter popsicles

Miryam's original recipe

Yield: 12 popsicles

Total Time: 5 minutes

Ingredients:

Drizzle

1/2 cup dark chocolate chips, vegan if you like

Directions:

Place all the ingredients in your food blender and pulse until it comes together. Divide mixture between the popsicle mould and place a wooden stick on each popsicle hole and freeze for at least 3-4 hours.

Before serving the popsicles, place the chocolate chips in a safe microwave dish and melt in 30 seconds intervals until melted.

Drizzle the melted chocolate over the frozen popsicles. Serve.

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41 comments

  1. Best of luck with summer school, Miryam! You certainly have a lot on your plate! I see how stressed my daughter is teaching special ed. plus going to grad school and she doesn’t have a family/home to take care of. Her teaching school year ends next week and this luscious pie will be our Summer-is-Here! celebration treat. :) Thanks!

  2. You are amazing taking classes while staying on top of everything else! I hope it goes well for you!
    Peanut butter pie is my favorite and yours looks so good!

  3. What a glorious pie, Miryam. I used the similar filling to make popsicles, so I know this is DIVINE!

  4. This looks like a great option for a cold dessert. If I need to replace the coconut oil with another oil what would you recommend? And what would be a good option if I cant find almond flour?

    Thanks so much!

    • I would use butter instead of coconut oil or just leave it out. No other oil will solidify like coconut oil does. In place of almond flour you can use oat flour which you can make yourself by placing rolled oats in your food processor and pulverizing. Thanks for stopping by.

  5. Hi Miryam, I have been reading your blog for quite a while and I have to say it’s fantastic and your recipes are lovely! I am definitely making this pie on Saturday!
    I hope you don’t mind me asking you an off-topic question. I have got a blog in progress and was wondering what plugin are you using for your recipe cards as they look great.
    Many thanks for all your work!
    Monika

    • Hi Monica, my blog is in wordpress but I don’t know what plugin I am using for what you are asking. My blog designer did set up that a while back when I redesigned my blog. Sorry I couldn’t be of more help :-(

  6. This pie looks amazing. I’ve never had a peanut butter pie before but this looks like it is my kind of dessert. Good luck with school! All of your hard work will definitely pay off in the end.

  7. We made this over the weekend and it turned out great! However, we had to double the syrup/liquid in the crust to get it to turn smooth and wet looking. The pie (filling) ended up with a banana-peanut butter taste rather than the ‘reeces’ type pb taste that this type of pie usually has. What do you think could be substituted in place of one or two of the banana’s to lessen the banana taste and increase the PB taste at the same time? Plain nondair yogurt, tofu… ?

  8. No worries, thanks for replying anyway! He has done a good job as well;)

  9. Miryam I have just found your blog. This dessert looks absolutely incredible! I would love it right now for some afternoon tea!

  10. Speechless. I can’t get over how beautiful you made this pie! I keep staring at it LOL.

  11. Right after I checked your blog yesterday, I just had to make this pie. Let me tell you, it is absolutely delicious!!! In fact, I want to try all your recipes! Thank you so much!!!

  12. When I tried to make this my crust refused to hold so was just a bunch of crumbles. I substituted almond flour for all-purpose flour and used maple syrup, if that helps. Any idea why this was? I’m new to vegan baking so it’s most definitely something I did wrong.

    • If it was dried maybe adding a tad more maple syrup would have helped? If it is too dry add some maple syrup and if it is too wet at more almond flour. I wouldn’t add all-purpose flour since you would have to eat it raw and I don’t recommend that with all-purpose flour. I hope this helps.

  13. Hi! I am wondering i your nutritional info is for the whole recipe or a portion?

  14. Hi there, Thanks for the great recipes, may I point out a mistake, The TOPPING in the method should actually be FILLING. Cheers

  15. I’ve just put the finished product in the freezer. So far my take is that is should turn out pretty well. I didn’t have almond flour so I pulverized some almonds in my blender and went from there. Obviously my crust then didn’t turn out as smoothly as this but I’m not too bothered by that. Like some of the other commentators I did have to double the syrup to get it to hold together properly.

    I’m not a fan of a strong banana flavor so I only used one banana and substituted the rest with silken tofu and coconut sugar. The filling still tasted good to me. One question though; why so many chocolate chips for the drizzle on top? At the last minute I halved that part of the recipe but I still have a bowl full of melted chocolate after liberally covering the pie in drizzles.

  16. That looks so good! I want to it but do you think I could substitute the almond flour with coconut flour?

  17. Hi, how much is 1 cup that u refer to ?

  18. This is an amazing tart!!
    It looks fantastic
    Pinning

  19. Hi there Miriam!!
    Can’t wait to try this recipe. My only problem is that I dont have a food processor, will i be able to blend all the ingredients? Any tips?
    thanks very much for your recipes

    Love from the North of Spain

    • I am not sure if it will work with a blender because the mixture is too thick especially for the crust. Maybe you can add it in a bowl and do it by hand (the crust) for the filling the blender might work since it is of thinner consistency. I hope this helps. Saludos :-) Dentro de poco me voy a Cantabria. Que ganitas!!

  20. Hi Miryam,

    I cannot wait to do this pie! But I have a question: which other option would you consider to replace the oats?  gluten-free oats are very expensive where I live, and I´d like to consider another option while I am able to get those oats. Thanks a lot and hugs from southern Brazil!

    • You can use any type of oats, they don’t have to be gluten free, otherwise I would say maybe some type of dried cereal that is not too sweet. I hope this helps.

  21. Would this recipe work with almond butter? I may substitute it with that, because we really don’t eat peanut butter or have any for that matter in our house! Your recipes are so fantastic. I absolutely adore your blog!

  22. I make desserts like this in a springform pan. The side snaps off for easy cutting and serving, but snaps back on to protect the thawing dessert when it is returned to the freezer. I found a set with 8″, 9″, & 10″ pans at a national cooking store at quite a reasonable price, so I can match any pie recipe with a correct size pan.

  23. I just got through making this and put it in the freezer.  I did add one more tbsp of cocoa to the crust (more chocolatey), added 2 tbsp coconut oil (melted), and a pinch of salt.

    I had some frozen ripe bananas in the freezer.  Note:  do not use frozen bananas–wait until they are thawed–because the coconut oil hardened in the filling making it hard to incorporate with the rest of the ingredients until I waited quite a while for it to get to room temperature.

    Otherwise, this is looking to be a delicious pie.  I’m thinking just a very little piece  (less than 1/12th) will be all that’s needed to get my fix.  :) :)

  24. Hi – I must be missing something or am having a senior moment! :) I can’t see the actual recipe? All I see are the photos… which look AMAZING.

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