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Peanut butter, salted caramel and choc pops

  • 0:20 Prep
  • Makes 10


  • 1 banana, peeled, chopped
  • 1 2/3 cups (410ml) coconut milk
  • 6 fresh dates, pitted
  • 2/3 cup (190g) Pic’s Smooth Peanut Butter
  • Pinch of salt
  • 2 tablespoons cacao powder
  • Melted dark chocolate, to drizzle
  • Chopped peanuts, to decorate


  • 1
    Place banana, coconut milk, dates, peanut butter and salt in a blender or food processor. Blend until smooth. Transfer half the mixture to a bowl.
  • 2
    Add cacao powder to remaining mixture and blend until combined.
  • 3
    Divide the plain and cacao mixtures in alternating layers among ten ⅓-cup (80ml) iceblock moulds. Insert iceblock sticks. Freeze for 6 hours or until firm.
  • 4
    Unmould iceblocks. Drizzle with chocolate and sprinkle with peanut.

Source: taste.com.au


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