Banana, chocolate, and peanut butter is seriously a match made in heaven. Elvis seriously knew what he was talking about. Made with only six ingredients! Also, it’s a great alternative to making banana bread with your overripe bananas. You can keep it in your freezer so you’ll always have a peanut butter fudge popsicle.
The only item that you may not have on hand is your popsicles molds. Luckily there are a plethora of cute molds out there to make whatever shape you like. It is seriously so hard to choose just one!
TOPPINGS FOR MY PEANUT BUTTER FUDGE POPSICLES?
Ummm, one of my favorite questions EVER! The options are truly endless. For this round I used rainbow sprinkles but next time I’m wanting to do mixed nuts or coconut flakes. But hey, who says I can’t do both?
Looking for more popsicle recipes? I hear ya! If you enjoyed this refreshing watermelon margarita, you are definitely going to love some of these summery drinks:
If you are still reading this far, you definitely deserve some peanut butter fudge popsicles and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Healthy Banana Peanut Butter Fudge Popsicles
- 64 grams chocolate protein powder
- 3 tbsp cocao powder
- 50 oz greek yogurt
- 2 bananas ripe
- ½ cup almond milk
- ¼ cup natural peanutbutter
- Place all ingredients into a blender or food processor and blitz until smooth.
- Fill 4 standard size popsicle molds with mixture.
- Place in the freezer for 1 hour before inserting popsicle sticks. Freeze overnight. To remove popsicles, run molds under warm water for 30 seconds.