Chocolate Peanut Butter Fudge Popsicle
I am absolutely LOVING this super simple healthy Chocolate Peanut Butter Fudge Popsicle recipe my friend and Cheftern Michelle Siriani made this week. I am the Queen of practicality and this is the ultimate example of it. Anyone can make this in a matter of a few minutes. It’s dairy free, gluten free & gives you a nice dose of protein to keep you feeling full.
When it comes to popsicle making your not getting it any easier than this. I love anything to do with chocolate & peanut butter so this will be a regular in my freezer this Summer. This is also a great way to get your kids to eat healthy ice pops while giving it to them in a healthy way and adding a dose of protein as well.
Protein is so important especially in the summer months because we tend to snack on a lot of sugary treats and beverages and it’s important to keep our sugar levels stable. Your kids will never know it’s healthy and that’s what makes it so great. Peanut Butter has gotten a bad rap for the last several years but, i’m here to tell you that it also offers some great benefits like protein, potassium, fiber, magnesium & vitamin E. Peanut butter is not so bad and everything should be in moderation.
You may also wonder why I use almond milk instead of regular milk. Cows milk causes inflammation in the body. Modern dairy is very over processed and the amount of process it goes through has taken the natural benefits out of the milk. I am also very lactose intolerant and almond milk gave me a great alternative to replacing cows milk. There are so many varieties of non dairy milk alternatives on the shelf to choose from and any of them can be used for this recipe.
Whatever you do just make sure that this summer you make this Chocolate Peanut Butter Fudge Popsicle recipe for you and your kids this summer. Ask yourself this question. What could go wrong when you mix chocolate and peanut butter to make a fudge popsicle?
- ½ cup peanut butter
- 1 ½ cups Almond Breeze Chocolate Almond Milk
- Pinch of salt
- Place peanut butter and ½ cup of chocolate almond milk in food processor and blend until smooth. Gradually add the remaining almond milk, pinch of salt and pour into ice pop molds. Freeze at least 4 hours, preferably overnight.