PB Chocolate-Covered Date Popsicles (Dairy-Free & Gut-Friendly)

8 Medjool Dates

8 tsp Peanut Butter (or any nut/seed butter of choice)

3 Bananas

3–4 tbsp Cacao Powder

2 tbsp Water (just enough to blend)

1/2 cup Dark Chocolate Chips

1 tbsp Coconut Oil

Coarse Sea Salt (for topping) code CNH for 15% off salt

Popsicle Molds

Slice each Medjool date down one side, remove the pit, and stuff each with about 1 tsp of peanut butter.

Insert a popsicle stick into the peanut butter and gently close the date around it.

Place the popsicle sticks through the mold’s slots so each date sits securely in the mold.

In a blender, combine the bananas, cacao powder, and water. Blend until smooth.

Pour the banana-chocolate mixture over the dates in the molds, covering them fully.

Freeze for at least 1 hour to set.

Melt the chocolate chips and coconut oil together in a saucepan over low heat until smooth.

Once the popsicles are semi-frozen, remove them from the molds, dip/roll in the melted chocolate, sprinkle with sea salt, and place on a parchment-lined baking sheet.

Freeze for another hour until fully set.

Store in the freezer and let sit for a few minutes before enjoying (the date will soften as it thaws or it will be hard to bite into).

Optional: You can skip the date and just fill the mold with the banana-cacao blend, adding a spoonful of peanut butter inside for a creamy surprise!