Ingredients
1 ¼ cup dairy-free milk (plain, unsweetened; almond milk recommended)
10 medjool dates, pitted (about 1 cup packed or 200 g)
½ cup natural peanut butter
1 teaspoon vanilla extract
¼ teaspoon sea salt
1–2 tablespoons maple syrup (optional, to taste)
1 cup semi-sweet chocolate chips (ensure vegan/dairy-free if needed)
2 tablespoons coconut oil
Instructions
- If your dates are very firm or dry, soak them in boiling water for about 5 minutes and drain.
- In a high-speed blender, combine the dairy-free milk, dates, peanut butter, vanilla, and salt. Blend until smooth with only small flecks of dates remaining.
- Taste and adjust sweetness with maple syrup if needed.
- Pour the mixture into popsicle molds and insert popsicle sticks. Freeze for about 6 hours or overnight until solid.
- Line a baking sheet with parchment or wax paper. Melt chocolate chips and coconut oil in a microwave-safe jar or bowl in 30-second intervals (or over a double boiler), stirring until smooth.
- Remove popsicles from molds (running under warm water helps) and dip each one into the melted chocolate. Allow excess to drip off and place on the prepared sheet.
- Return bars to the freezer for 15-30 minutes to set the chocolate.
- Enjoy straight from the freezer!
Notes
- Store in an airtight container in the freezer for up to 1 month.
- Let sit at room temperature for 2-3 minutes before eating if too firm.
- Use sunflower seed butter for a nut-free version.
- Add crushed nuts, cereal, or cacao nibs for texture.
- Use silicone ice cube trays or small cups if you don’t have molds.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 17g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
