5 min            4h          | PORTION: 4 ice pops


1 banana
1/3 cup natural peanut butter
2/3 cup almond milk
2 tbsp. maple syrup
1 tbsp. cocoa powder

1 tbsp. maple syrup
1 tbsp. coconut oil
1 tbsp. cocoa powder

10 almonds, chopped

  1. In a food processor, add the banana, the peanut butter, the almond milk and the maple syrup and mix until well combined.
  2. Divide the batter into two, keep aside half the batter in a bowl, to keep it “plain”.
  3. In the other half of the batter, add the cocoa powder and mix until well combined.
  4. Pour the chocolate batter into the plain batter and mix 2 to 3 times, to obtain a marble effect.
  5. Pour the batter into an ice pop container and freeze for 4 hours or until the ice pops are frozen.
  6. Just before serving, in a bowl, add all the ingredients for the “chocolate drizzle”. Microwave for 30 seconds, or until the coconut oil is melted. Mix a couple times until well combined.
  7. Take the ice pop out of the freezer and then hold your mold under warm running water for about a minute. You can now gently pull out the ice pop.
  8. On a flat surface, lay down the ice pop and drizzle it with the chocolate and sprinkle a couple of chopped almonds.
  9. Bon appétit! 😀


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