4 medium bananas, sliced and frozen
1 cup unsweetened almond milk
1/4 cup unsalted peanut butter
3 tbsp unsweetened cocoa powder
3 tbsp melted coconut oil
Add bananas and almond milk into a blender. Blend until smooth, scraping down the sides of the blender as necessary. Add peanut butter. Blend until smooth. In a medium bowl, whisk together cocoa powder, maple syrup and coconut oil to make chocolate syrup. Whisk until smooth and shiny, like melted chocolate. Pour chocolate syrup into the blender. Blend until smooth, scraping down the sides of the blender as needed. Pour this mixture into a popsicle mold, leaving about ¼ inch of space for the mixture to expand in the freezer. Freeze for 6-8 hours. Remove popsicle mold from freezer. Allow to thaw for about a minute. Run popsicle mold under just slightly lukewarm water for a few seconds. Wiggle the mold a bit. Set popsicle mold on a flat surface and wiggle the popsicles out. Enjoy!
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