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Peanut butter, salted caramel and choc pops

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Treat your guests to these Peanut butter, salted caramel and choc pops for dessert. Easy to make, sweet and crunchy, they're a surefire hit!

  • Makes10
  • Prep time10 minutes, + 6 hours freezing time
Peanut butter, salted caramel and choc pops

Ingredients

  • 1 banana, peeled, chopped
  • 1⅔ cups (410ml) coconut milk
  • 6 fresh dates, pitted
  • ⅔ cup (190g) Pic’s Smooth Peanut Butter
  • Pinch of salt
  • 2 tbs cacao powder
  • Melted dark chocolate, to drizzle
  • Chopped peanuts, to decorate

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place banana, coconut milk, dates, peanut butter and salt in a blender or food processor. Blend until smooth. Transfer half the mixture to a bowl.
  2. Step 2

    Add cacao powder to remaining mixture and blend until combined.
  3. Step 3

    Divide the plain and cacao mixtures in alternating layers among ten ⅓-cup (80ml) iceblock moulds. Insert iceblock sticks. Freeze for 6 hours or until firm.
  4. Step 4

    Unmould iceblocks. Drizzle with chocolate and sprinkle with peanut.

    Peanut butter, salted caramel and choc pops

    Peanut butter, salted caramel and choc pops
    • Makes10
    • Prep time10 minutes, + 6 hours freezing time
    Ingredients
    • 1 banana, peeled, chopped
    • 1⅔ cups (410ml) coconut milk
    • 6 fresh dates, pitted
    • ⅔ cup (190g) Pic’s Smooth Peanut Butter
    • Pinch of salt
    • 2 tbs cacao powder
    • Melted dark chocolate, to drizzle
    • Chopped peanuts, to decorate
      Description

      Treat your guests to these Peanut butter, salted caramel and choc pops for dessert. Easy to make, sweet and crunchy, they're a surefire hit!

      Method
      1. Step 1

        Place banana, coconut milk, dates, peanut butter and salt in a blender or food processor. Blend until smooth. Transfer half the mixture to a bowl.
      2. Step 2

        Add cacao powder to remaining mixture and blend until combined.
      3. Step 3

        Divide the plain and cacao mixtures in alternating layers among ten ⅓-cup (80ml) iceblock moulds. Insert iceblock sticks. Freeze for 6 hours or until firm.
      4. Step 4

        Unmould iceblocks. Drizzle with chocolate and sprinkle with peanut.