Chocolate-covered vanilla ice cream pops get a vegan upgrade with this healthy copycat recipe. Vegan chocolate forms a shell around creamy peanut butter and banana nice cream garnished with your favorite toppings, like chopped peanuts or shredded coconut.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
To make ahead: Store popsicles in the freezer for up to 3 days.
Equipment: Eight 3-ounce popsicle molds
273 calories; protein 4.3g; carbohydrates 35.2g; dietary fiber 4g; sugars 24.6g; fat 15g; saturated fat 6.6g; vitamin a iu 36IU; vitamin c 4.9mg; folate 15.4mcg; calcium 13.3mg; iron 1.3mg; magnesium 51.9mg; potassium 317.9mg; sodium 57.1mg; added sugar 11g.