The child in me still loves whipping out the popsicle molds once the weather warms up!☀️🍡 In Texas, summer apparently starts in April, but I’m not mad about it because that means more time for frozen summer treats! These simple, creamy pops are a celebration of peanut butter that will become your favorite hot weather indulgence 😋
1/2 cup almond milk
1/3 cup Peanut Butter & Co. Bees Knees peanut butter
1/4 cup coconut cream
1/4 cup maple syrup
1 tsp vanilla
1/4 tsp salt
1/4 cup peanuts, crushed for topping
Peanut Butter Magic Shell:
1 cup Peanut Butter & Co. Bees Knees peanut butter
5 tbsp coconut oil
Combine your avocado, almond milk, 1/2 cup peanut butter, coconut cream, maple syrup, vanilla, and salt in a blender and blend until well combined.
Place your mixture into a popsicle mold (paper cups work well too!), add your popsicle sticks, and freeze for a least 4 hours.
Before removing the creamsicles from the freezer, prepare your peanut butter magic shell but adding 1 cup peanut butter and 5 tbsp coconut oil to a saucepan over low heat. Heat until the mixture is thin, stirring well to combine. Allow to cool fully before pouring into a cup for dipping your pops.
To remove the creamsicles from the mold, run the mold under a bit of hot water to loosen them.
Dip each creamsicle into the peanut butter magic shell and coat with crushed peanuts. The shell should harden up quickly (20-30 seconds).
Serve immediately and ENJOY!
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