Here’s another frozen pop recipe to serve after a summer barbecue or dinner. The combination of chocolate and peanut butter makes this taste like a frozen Reese’s Peanut Butter Cup.
As with all Wheat Belly desserts, the lack of sugar and grains makes this a healthy treat that you should feel no guilt over serving.
Makes 4 pops
1 can (13.5 ounces) full-fat coconut milk (not “lite”)
3/4 cup peanut butter (unsweetened)
3 tablespoons Virtue Sweetener (or other natural, non-caloric sweetener equivalent to 3/4 cup sugar)
3 1/2-ounce bar 85% or greater cocoa chocolate
In medium saucepan over low heat, stir in coconut milk, peanut butter, and sweetener. Stir frequently until all melted. Taste for sweetness and adjust sweetener, if necessary. Remove from heat and allow to cool to room temperature.
Pour mixture into four pop molds and freeze 4-6 hours. Remove from molds and return to freezer until ready to coat in chocolate.
Melt chocolate in double-boiler or microwave in 25-second increments until melted. Spoon chocolate over each pop, covering both sides. Return to freezer on wax paper-lined plate for at least 20 minutes, then serve.