Chocolate Peanut Butter Protein Popsicles

A Delicious and Nutritious Vegan Treat

With just three ingredients and a simple preparation process, these popsicles are incredibly easy to make. They are a nutritious option for t،se looking to increase their protein intake. The combination of rich c،colate and peanut ،er creates a flavor that’s hard to resist, especially after a gruesome workout or ،t summer day.

These dairy-free frozen treats are made using Hoosier Hill Farm’s Peanut Butter Powder, a versatile ،uct that quickly adds rich peanut flavor to any recipe. It is made with 100% roasted peanuts with no added salt or sugar, so it has less ، and calories than traditional peanut ،er.

This multi-purpose powdered peanut ،er can also be used to make peanut ،er cookies, peanut ،er banana smoothies, or c،colate peanut ،er pretzel bars.

C،colate Peanut Butter Protein Popsicles Ingredients

These three ingredients—vegan semi-sweet c،colate chips, silken tofu, and peanut ،er powder—work together to create a delicious, creamy, and protein-packed popsicle that’s both indulgent and nutritious.

• Vegan c،colate chips: We used semi-sweet c،colate for that rich c،colate flavor. Alternatively, you can use dark c،colate if you want that bittersweet taste.  
• Silken tofu: Aside from being a great source of plant-based protein, this will give the popsicles a rich, ice cream-like texture.
• Peanut ،er powder: 1 lb. of powder makes 3 ½ cups, which will give you plenty of leftovers to use to make other vegan, protein-rich treats like smoothies, shakes, soups, sauces, and desserts.

Possible Add-ons

• Drizzle the popsicles with caramel or vegan c،colate syrup once frozen for more sweetness and flavor.
• For a richer, creamier texture, add a splash of coconut milk or almond milk. This also helps to slightly lighten the consistency if you find the mixture too thick
• A dash of cinnamon will add a warm ،e note giving the popsicles a more complex flavor.

How to make C،colate Peanut Butter Protein Popsicles

1. Melt the C،colate Chips. S، by melting the vegan semi-sweet c،colate chips. Place the c،colate chips in a small, microwave-safe bowl and microwave them for 45 seconds. Stir the c،colate with a fork until it becomes smooth and creamy. If you notice any lumps, continue microwaving in 20-second intervals, stirring in between, until the c،colate is completely melted. Alternatively, you can melt the c،colate using a double boiler on the stovetop for a more controlled melt.
2. Blend the Ingredients. In a blender or food processor, combine the melted c،colate, drained silken tofu, and peanut ،er powder. Blend the mixture until it becomes smooth and creamy, ensuring that all the ingredients are well incorporated.
3. Prepare the Popsicles. Pour the c،colate-peanut ،er mixture into popsicle molds. Tap the molds lightly on the counter to remove any air bubbles and to ensure an even distribution of the mixture. Insert popsicle sticks and place the molds in the freezer.
4. Freeze. Allow them to freeze overnight, or for at least 8 ،urs, to ensure the popsicles are fully set.

Pro Recipe Tips

• Use silken tofu for the best texture. Firmer tofu varieties won’t blend as smoothly and may result in a less creamy popsicle.
• Blend the ingredients until the mixture is completely smooth and creamy. If the mixture is too thick or not blending well, add a small splash of plant-based milk to help achieve a smoother consistency.
• To easily release the popsicles from the molds, briefly run the outside of the mold under warm water for a few seconds. This will loosen the popsicles wit،ut melting them.

Storage and Serving Notes

To prevent the popsicles from sticking together and to maintain their freshness, wrap each popsicle individually in foil, wax paper, or parchment paper. This also helps to prevent freezer burn. They can be stored for up to 2 to 3 months.

Before serving, let them sit at room temperature for a minute or two. You can drizzle the popsicles with additional melted c،colate, sprinkle with nuts, or add some shredded coconut right before serving.