Cinnamon Honey Peanut Butter Popsicles
You can’t go wrong with these dairy-free, gluten-free peanut butter popsicles by Arizona Foodie. Sweetened with Arizona wildflower honey in the Cinnamon Honey Peanut Butter, there’s nothing guilty about them! As a bonus you can even use up all those brown bananas before they go to waste. If you’re still not sold, perhaps an elegant drizzle of chocolate on top will seduce your peanut butter popsicle palate. The only equipment you’ll need for these chill guys are popsicle molds and a blender.
Servings Prep Time
5Popsicles 15minutes
Passive Time
4.5hours
Servings Prep Time
5Popsicles 15minutes
Passive Time
4.5hours
Ingredients
  • 2/3 cup PB Americano Cinnamon Honey Peanut Butter
  • 1tbsp Coconut Oil
  • 1/2cup Bittersweet Chocolate Chips
  • 2 Very Ripe Bananas
  • 1 1/2cups Plain Greek YogurtFor complete dairy-free option, use a lactose free yogurt substitute
Instructions
  1. In a food processor, add the bananas, yogurt, and PB Americano Cinnamon Honey Peanut Butter. Whirl until smooth, scraping down the sides as needed. Once the mixture is completely smooth, carefully pour into your popsicle molds.
  2. Place in the freezer to set for 4 hours or overnight. Once the pops are solid, melt the chocolate and coconut oil together by microwaving in 30 second increments, stirring between each cook time, or heating up over low heat in a small saucepan on the stove.
  3. Carefully remove the pops from their molds and drizzle with the melted chocolate. Place on a baking sheet lined with parchment paper and re-freeze the pops, allowing the chocolate drizzle to set; about 30 minutes.
  4. Serve your peanut butter popsicles immediately, or store in an airtight container for up to 1 week.
Recipe Notes

One 8oz jar of PB Americano’s Cinnamon Honey Peanut Butter yields approximately 1 cup.