Chocolate Peanut Butter Frozen Yogurt Popsicles with banana and caramel, creamy, intensely chocolatey and so rich, the perfect treat on a hot day. These popsicles come together with just a handful of ingredients and require very little hands-on time.
I do love a good homemade frozen treat on a hot day, and stacking the freezer with some delicious ice cream is very rewarding. And these cute little chocolate-covered frozen yogurt pops are incredibly easy to make, and perfect for everyone in the family.
I have been experimenting with lots of flavours lately, and my chocolate-covered frozen yogurt pops with berries, chocolate-covered frozen cherry cheesecake bites and cottage cheese ice cream bars are some of my favourite flavour combinations.
And what all these frozen treats have in common is that apart from the ingredients used, there is no refined sugar added, and the rely on wholesome, better-for-you ingredients that won't break the bank.
The filling is pretty similar flavour-wise to my peanut butter dip, which is taken to the next level by the addition of ripe banana and a touch of caramel for the most indulgent treat you can ask for.
Jump to:
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- yogurt - I used full-fat Greek yogurt, which is creamy and rich, and adds a touch of indulgence to these pops
- crunchy peanut butter - adds a lovely texture to the frozen treats, you can use smooth peanut butter if you wish, just make sure you use a good-quality peanut butter that doesn't contain a huge list of dodgy ingredients
- banana - it has to be proper ripe, not only it's has the right level of sweetness, but also the best texture for mashing easily
- maple syrup - (omitted to add it to the ingredient list) adds a lovely sweetness and balances out the richness of the dark chocolate
- roasted peanuts - for a good crunch and extra texture
- caramel - I used store-bought caramel for convenience, the Nestle one is delicious and easily available
- dark chocolate - you can use any other chocolate, but dark chocolate with a higher cocoa percentage makes these pops healthier and as delicious
- coconut oil - adds a lovely shine to the melted chocolate and a delicious hint of coconut
Step-by-step photos and instructions
- mash the banana, add the peanut butter and mix them well
- add the yogurt and maple syrup, and mix to combine
- half fill 12 mini silicone moulds with the peanut butter mixture, and insert popsicle/ice lolly sticks
- add a tablespoon of caramel to each popsicle, and top with more peanut butter mixture
- freeze the bars for 2 hours or until solid
- melt the chocolate and coconut oil until you get a smooth mixture
- chop the peanuts roughly and add them to the melted chocolate
- dip each frozen yogurt into the melted chocolate, working quickly to avoid the chocolate setting too fast
- arrange the popsicles on a tray lined with non-stick paper and freeze again for 15 minutes
Expert tips
Use full-fat yogurt, it adds a creamier, richer texture that the lower fat versions. The riper the bananas, the more delicious and sweeter the popsicles. Unripe bananas are bland and tasteless and very hard to mash actually.
Using a chocolate melting pot is a life saver when you have to work quickly with frozen treats. Once you dip the frozen popsicles into the melted chocolate, the chocolate tends to freeze pretty much straight away.
But if you keep the melted chocolate on a low heat setting, the chocolate in the pot will still have the perfect consistency for coating the rest of the popsicles, rather than having to warm it up again and again.
Do not freeze the chocolate-covered popsicles straight onto a metal tray, always use non-stick paper to prevent them from sticking to the tray. Peeling them off the paper is a much easier job!
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.
Chocolate Peanut Butter Frozen Yogurt Popsicles
Ingredients
- 100 g crunchy peanut butter (â…“ cup)
- 200 g full-fat Greek yogurt (¾ cup)
- 1 ripe banana
- 40 g roasted peanuts (¼ cup)
- 100 g caramel (â…“ cup)
- 2 tablespoon maple syrup
- 200 g dark chocolate (I used 70% cocoa, 1 cup)
- 1 teaspoon coconut oil
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- Peel and mash the banana, and add it to a bowl together with the peanut butter, yogurt and maple syrup.
- Mix well to combine.
- Half fill 12 mini popsicle moulds with the mixture, and insert popsicle sticks.
- Add a tablespoon of caramel to each popsicle, then top it with the remaining peanut butter mixture.
- Freeze the popsicles for 2 hours or until solid.
- Break the chocolate bars into pieces and add them to a chocolate melting pot together with the coconut oil.
- Chop the roasted peanuts roughly and add them to the melted chocolate.
- Once the popsicles are frozen, quickly dip each of them into the melted chocolate and coat well.
- Transfer the chocolate-coated popsicles onto a tray lined with non-stick paper, and freeze them for a further 15 minutes.
Video
Notes
- Using a chocolate melting pot is a life saver when you have to work quickly with frozen treats. Once you dip the frozen popsicles into the melted chocolate, the chocolate tends to freeze pretty much straight away.
- But if you keep the melted chocolate on a low heat setting, the chocolate in the pot will still have the perfect consistency for coating the rest of the popsicles, rather than having to warm it up again and again.
- Do not freeze the chocolate-covered popsicles straight onto a metal tray, always use non-stick paper to prevent them from sticking to the tray. Peeling them off the paper is a much easier job!
Nutrition
SUMMARIZE & SAVE THIS CONTENT ON
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Leave a Reply