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Peanut Butter Popsicles

5 from 44 votes

Smooth, rich, creamy, and dipped in melted chocolate, this delicious healthy peanut butter popsicles recipe tastes like eating a frozen Reese’s peanut butter cup!

Peanut Butter Pops

Healthy peanut butter popsicles

With a frozen peanut butter center and smooth chocolate shell, these peanut butter pops are everything you could ever want in a dessert.

And yet they are also nutritious and filling at the same time, packed with iron, calcium, potassium, and over five grams of protein each!

These popsicles are the perfect healthy indulgence to beat the summer heat.

Also make this Protein Banana Bread

Peanut Butter Popsicles Recipe

Easy peanut butter pudding pops

Have I ever told you about the chocolate Reese’s peanut butter cup phase I went through in middle school?

On weekends going to the movies with friends, we’d always stop at the grocery store beforehand to stock up on candy.

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

Honestly, I could eat so much sugar back then.

Toaster strudels or Eggo waffles saturated with syrup at breakfast, chocolate bars packed into my lunch box, large Baskin Robbins milkshakes after school…

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.

Watch the peanut butter popsicle recipe video above

Girl Eating Healthy Popsicle

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.

Thankfully, these homemade peanut butter pops taste much better than shoes.

And at the same time, they are also much healthier than consuming four packs of Reese’s peanut butter cups in one sitting!

Peanut Butter Pudding Pops

Ingredients for peanut butter banana popsicles

You will need peanut butter, milk of choice, a pinch of salt, optional sweetener of choice, and optional bananas and chocolate.

The popsicle recipe can be made without banana if you prefer.

Any creamy or crunchy peanut butter will work, whether it’s natural or the shelf stable kind from brands like Peter Pan, Skippy, or Jif.

Feel free to change up the flavor by swapping out the peanut butter with almond butter, cashew butter, coconut butter, or this Homemade Nutella Recipe.

For popsicles with no banana, just add an extra half cup nut butter of choice to the recipe. You will also most likely need to increase the sweetener to equal the natural sweetness of the bananas.

Healthy Frozen Peanut Butter Pops

Vegan and keto options

For vegan popsicles, use your favorite dairy free and plant based milk, such as almond milk, soy milk, or coconut milk.

The recipe has no eggs and is gluten free.

For keto popsicles, use coconut butter instead of the bananas. You can also substitute the peanut butter for a low carb nut, such as macadamia butter.

How To Make Popsicles In Popsicle Molds

How to make peanut butter popsicles

Gather all of your popsicle ingredients and equipment, and read through the tips and tricks included below.

Blend the peanut butter, salt, milk of choice, sweetener, and optional banana together until completely smooth.

Using a blender or food processor will yield the best texture, but you can technically mash everything together by hand if you are extremely patient.

Pour the mixture into popsicle molds or Dixie cups, and freeze. If using cups, add a popsicle stick or spoon to each pop when it is only partially frozen.

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

Chocolate covered peanut butter pops

If you would like for your popsicles to have a chocolate shell (and who wouldn’t??), you have two options:

The first option is to melt half a cup of chocolate chips or broken chocolate pieces carefully in the microwave or using a double boiler method. For a smoother sauce, you can stir in an optional half teaspoon of vegetable or coconut oil after melting.

The second option is to make your own chocolate sauce by stirring together a teaspoon of cocoa powder or raw cacao powder, a tablespoon of melted coconut oil, and half a tablespoon of pure maple syrup, honey, or agave.

Take one frozen peanut butter popsicle from the freezer, dip it into the chocolate sauce, and place it on a plate lined with either wax paper or parchment paper.

Return it to the freezer to set the chocolate shell, and repeat with all remaining pops.

Summer Dessert Popsicles

Homemade popsicle tips and tricks

If you do not own popsicle molds, simply use paper cups instead.

You can find wooden popsicle sticks at most craft stores, like Michaels or Joann Fabrics. Or you can insert a small spoon into each pop instead of a popsicle stick.

To get the popsicle sticks to stay upright, I recommend freezing the pops for about a half hour, until firm but not rock hard. Then add the popsicle sticks and return the peanut butter pops to the freezer.

To remove homemade pops from the molds, run them under mildly hot water for about fifteen seconds, then gently twist.

Leftover peanut butter? Stir it into this Chia Pudding Recipe

Healthy Peanut Butter Popsicle Recipe

This recipe was adapted from my Peanut Butter Banana Smoothie.

Pin it now to save for laterPin Recipe

Peanut Butter Popsicles

This healthy peanut butter popsicles recipe tastes like eating a frozen Reese's peanut butter cup.
Prep Time 5 minutes
Total Time 5 minutes
Yield 8 popsicles
5 from 44 votes


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


  • Blend all popsicle 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


Readers also really love this Dole Whip Recipe.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Banana Oatmeal Cookies

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Peanut Butter Mousse

Perfect Keto Peanut Butter Cookies Egg Free Dairy Free

Keto Peanut Butter Cookies

Vegan Overnight Oats

Chocolate Overnight Oats

Easy Peanut Butter Brownies Recipe

Peanut Butter Brownies


More About The Cookbook

Published on July 9, 2023

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.

Learn more about Katie

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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. Cassie says

    5 stars
    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!

  4. 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!

  5. 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.

  6. kristy says

    5 stars
    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!!!

  7. Jessica says

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

  8. Emily says

    5 stars
    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.

  9. 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.

  10. 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

  11. 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

  12. 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.

  13. 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!!

  14. 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?

  15. Yocheved Skaly says

    How in the world do you get the chocolate to spread on so pretty? After i dipped the pops in the chocolate it slides right off. what am i doing wrong?

  16. Joey says

    Can’t wait to try these. Finally, a recipe where the sugar is all clearly able to be substituted out. I think I might try oiling whatever I’ll be using as moulds and coating in cocoa powder…

    • Jason Sanford says

      The ones Katie used for the photos are a popsicle mold she bought years ago in Japan. So unfortunately probably not the easiest things to find! But they’re just a basic popsicle mold set like the ones sold at grocery stores.
      Jason (media relations)

  17. Cassie Autumn Tran says

    These look stunning and tasty! Reese’s peanut butter cups were my favorite candy as a child as well. Anything with chocolate and peanut butter was essentially my #1 combination. But these popsicles are definitely a treat I would devour any day!

  18. Julie C says

    5 stars
    These were soooo good and easy. Used almond milk and did the cacao/coconut oil topping. Our topping didn’t come out near as neat, but crazy yummy.

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