Chocolate peanut butter lovers rejoice! These vegan fudgesicles are made from just a few healthyish ingredients, but they taste rich and decadent. You’ll get the best swirl action if both layers are the consistency of heavy cream. I like to start with chilled peanut butter and maple syrup for thicker layers. Alternatively, chill the chocolate and peanut butter mixtures for 20-30 minutes before pouring them into the popsicle molds if need be.
1teaspoonvanilla extract or vanilla paste (I like Rodelle)
¼teaspoonfine sea salt
½cup(45 g) dutch-process cocoa powder (I like Rodelle)
½cup(135 ml) plant milk
2tablespoons(30 ml) maple syrup
5ounces(140 g) dark chocolate peanut butter cups, chopped (1 cup) (I use Justin’s Dark Chocolate Mini Peanut Butter Cups)
In the bowl of a blender, combine the peanut butter, maple syrup, coconut milk, vanilla, and salt. Blend to combine, starting on low and increasing to high.
Pour roughly half of this mixture into a measuring pitcher (1 ½ cups) and set aside.
To the remaining peanut butter mixture in the blender, add the cocoa powder, plant milk, and remaining maple syrup. Blend until smooth.
The mixtures should be the consistency of heavy cream to swirl well. If they’re too runny, chill for 20-30 minutes or so to thicken them for the best swirling.
Place a few pieces of chopped peanut butter cups in the bottom of your popsicle molds.
Pour the chocolate mixture into the molds, filling them a little more than halfway. Gently pour the peanut butter mixture over the chocolate mixture, leaving ½-inch of room at the top. Use a chopstick to swirl the mixture gently.
Freeze until the tops of the popsicles are semi-firm, 10-20 minutes, then press the remaining peanut butter cups into the tops. Add the popsicle sticks, and freeze until firm, at least 2 hours and up to several days.
Nutritional values are based on one of twelve popsicles.