Peanut Butter Chocolate Layered Fudgsicles
Ingredients
For Chocolate layers
- 2/3 can full fat coconut milk or about 1 1/4 c whipping cream or milk and cream combination
- 1 T natural peanut butter
- 2 T heaping cacao powder
- 1 tsp vanilla extract
- Dash of Sea salt
- 2-3 T pure maple syrup
For Peanut Butter Layer
- 1/3 can full fat coconut milk or about 3/4 c whipping cream or cream/milk combination
- 2 T natural peanut butter
- 1 T pure maple syrup
- 1/4 tsp vanilla extract
- dash of sea salt
Instructions
- In a high speed blender, combine all ingredients for the peanut butter layer and blend until smooth.
- Poor into a cup or container that will allow for easy pouring.
- Set in fridge to chill.
- Combine all ingredients for the chocolate layers in the blender and again blend until smooth.
- Pour into desired popsicle molds and fill about 1/3 of the way.
- Set in freezer for about 20 minutes.
- After 20 minutes, pour the peanut butter layer into the molds over the chocolate. Divide mixture evenly among your molds.
- Set in freezer for 20 minutes.
- Pour remaining chocolate layer over the pops and insert sticks that go along with your molds.
- Freeze for about 4 hours or overnight.
Notes
Depending on your molds, you may get more or less pops. Mine made almost 5 fudgsicles, but one was a little weak compared to the others.