Chunky Monkey Popsicles

 Cooling, creamy, and crunchy is what you get when you blend banana with cacao, then add a sprinkle of nuts before freezing it into popsicle form. The result is an oh-so-yummy frozen treat! Also, this popsicle is chocked full of gut-loving prebiotic fiber from the banana and cacao — unlike many sugar-laden popsicles that can disrupt the gut microbiome. Pro tip: Make extra, so you have plenty for yourself and enough to share with family and friends.

Chunky Monkey Popsicles

Ingredients

 2 medium bananas (ripe)

 4 tbsp cacao powder (fair or direct trade)

 ¼ cup date paste (link in directions, or maple syrup)

 ¼ cup plant-based milk (unsweetened)

 1 pinch salt (optional, +1 pinch as desired)

 ⅓ cup peanuts (unsalted, crushed, roasted or raw)

Directions

1

Add the banana, cacao, date paste or maple syrup, plant-based milk, and salt, if using, to a blender or food processor.

2

Blend until creamy.

3

Evenly distribute the bottom of each popsicle mold with crushed nuts. Pour the banana cacao mixture into each mold (filling it ¾, allowing room for expansion).

4

Sprinkle more nuts evenly over the top of each popsicle.

5

Freeze for at least two hours before serving.

Chef's Notes

Substitutions
Instead of peanuts, use crushed almonds, pistachios or hazelnuts.

Nut-free
Sprinkle hemp seeds, cacao nibs or toasted sunflower seeds on the popsicle instead of nuts.

Prep Ahead
Make the date paste ahead of time and store in an airtight container in the refrigerator for up to seven days or in the freezer for up to 30.

Storage
Store in an airtight container in the freezer for up to six weeks.

https://foodrevolution.org/recipes/chunky-monkey-popsicles/