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Peanut Butter Pudding Pops!

Smooth and creamy peanut butter popsicles, dipped in melted chocolate – It’s basically like eating a frozen Reese’s peanut butter cup!

Peanut Butter Pudding Pops (6 Ingredients)


vegan peanut butter pops

Have I ever told you about the Reeses peanut butter cup phase I went through in middle school?

Many weekends when my friends and I would go to the movies, we’d stop at the grocery store beforehand to stock up on candy.

I was completely obsessed with Reeses peanut butter cups and would usually buy three or four packages, all for myself.

Chocolate Peanut Butter Cup Pops - Ingredients: 1 cup milk of choice, 1/2 cup peanut butter, 1/4 tsp vanilla, 3/4 cup... Full recipe: @choccoveredkt


Honestly, I could eat so much sugar back then…

Toaster strudels or Eggos saturated with syrup at breakfast, chocolate bars packed in my lunch, large Baskin-Robbins milkshakes after school with friends…

My mother brought us up on a very healthy and balanced way of eating, with a variety of vegetables at every meal, and I counted broccoli and brussels sprouts among my favorite foods even as a child. But I’ve always been a person who eats dessert every day.

And any dessert that includes the combination of chocolate and peanut butter is especially difficult for me to resist.

I think I would eat my shoe if you covered it in chocolate and peanut butter.

Peanut Butter Pudding Pops

Chocolate Peanut Butter Cup Pops - Ingredients: 1 cup milk of choice, 1/2 cup peanut butter, 1/4 tsp vanilla, 3/4 cup... Full recipe: @choccoveredkt


These popsicles are smooth, creamy, rich, chocolatey – basically everything you could ever want in a dessert.

And yet they are also nutritious and filling at the same time, with just a few ingredients, keto and vegan options, no refined sugar, and none of the empty calories. They’re the perfect healthy indulgence to beat the summer heat.

6 Ingredient Peanut Butter Pudding Pops Recipe


Peanut Butter Pudding Pops

Adapted from Healthy Chocolate Fudgsicles

Peanut Butter Pudding Pops!

Total Time: 5m
Yield: 6-8 popsicles
Print This Recipe 5/5
Peanut Butter Pudding Pops!


  • 1 cup milk of choice
  • 1/3 cup peanut butter OR allergy-friendly sub
  • 1 1/2 ripe bananas, or 1/2 cup coconut butter or additional peanut butter
  • scant 1/8 tsp salt
  • sweetener to taste, such as pure maple syrup, sugar, or stevia
  • chocolate coating, listed below


Blend all ingredients together until completely smooth. You want the liquid to taste a little too sweet, as it will become less sweet once frozen. Sweetener amount will depend on your tastebuds, ripeness of the bananas (if using), and your milk of choice.  Pour into popsicle molds and freeze.

Chocolate Coating: Either melt chocolate chips to form a thin sauce OR stir together 1 tbsp cacao or cocoa powder, 1 tbsp melted coconut oil, and 1/2 tbsp pure maple syrup or agave to form a sauce. Take one frozen popsicle from the freezer, dip in the sauce, then place on a sheet of wax paper and re-freeze. Repeat for remaining popsicles.

View Nutrition Facts


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Published on July 30, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. Jess says

    These look delicious! I will probably use almond butter or cashew butter! What method did you use for the chocolate ‘sauce’??

  2. Melissa says

    My friend and I would also stock up on Reeses PB Cups before going to the movies, because the movie candy was so expensive. In one movie, my friend started giggling unexpectedly…. in the dark, she had forgotten to remove the paper liner from the PB and so had tried to eat it!

  3. Annalise says

    Just popped mine into the freezer!?It’s such a simple, quick recipe! Thanks Katie!



  4. Cassie says

    I went through a HA-UGE Reese’s peanut butter cups phase too, and to this day I still love chocolate and peanut butter married together. UGH, it’s soooooo delicious. I would love to make these for the summer–I’d just eat them all up!



  5. Ashley R. says

    You’re a mind reader!!! I was desperately searching for this type of treat and was trying to create my own. You did it! And I’m so happy you did because they are going to be so much better developed by you!

  6. Natasha says

    I know there’s a non-banana option given, but I’m wondering how that changes the texture? Is the banana taste strong in the original recipe? I’ve had pumpkin ice cream made w/ banana before and it was overwhelmingly banana.

  7. kristy says

    I had just purchased the tub forms for homemade frozen fruit and frozen yogurt treats. Had to run out and buy the molds to make these. Can’t wait to try these!!!



  8. Jessica says

    Is there anything I can substitute the melted coconut oil for in the chocolate coating? I’m not a fan of coconut

  9. Emily says

    I just made these over the weekend, they are SOOO good! I just threw a few chocolate chips into the molds instead of a coating, maybe not as good, but a little easier and quicker. I will definitely make again!



    • Jessica says

      I just made them and used 2 tbsp of maple syrup (ballpark from other cck recipes). They tasted great (unfrozen)! I can report back once the pops come out. I used unsweetened vanilla almond milk.

  10. Vickie says

    These are delicious!! I made mine with the addition of vanilla protein powder, just to up the protein factor. I don’t think it changed the flavor. Love it.

  11. Healthy times says

    Hi I love making your food with my mum. I am 8 years old and I got a baby sistrer and she tasted your icecream and she enjoyed it. I live in London. Thanks

  12. Michelle says

    Hi- these look delicous. If I leave out the banana do i leave out the milk too and just do 1/2 cup yogurt instead on milk and banana? Sorry injust wasnt getting the instructions

  13. Deane Kogelschatz says

    Love your stuff Katie, but it sure would be nice if you would include a picture of the recipe, like even a 2″ x 2″, in one of the upper corners of the recipe to show the item when it gets printed out. I have to copy and paste the recipe text in a Word file, then click on one of your pictures, save it, resize it, then paste it in my Word document. I suspect your other fans would appreciate the same thing.

  14. Denise says

    I was wondering about the bananaless option. How much yogurt should I use, exactly? I love banana peanut butter everything, but my family doesn’t love the combination so much, so I thought I’d try the other option… Thanks!!

  15. jennifer paling says

    I am a little confused. For the banana free option, you omit the banana and sub in 1/2 cup yogurt or its a 1/2 c milk and a 1/2 ca yogurt?

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