August days here in Austria have been absolutely beautiful, but with the late summer heat and endless exploring, we are always looking for ways to cool down. Traveling through Europe with my two boys means we are constantly on the go, and having a reliable, refreshing snack ready in the freezer is an absolute must when we get back. We love these as our treats when the afternoon sun sets in. They hit that perfect sweet spot without a crash!

A Protein-Packed Summer Snack

These Peanut Butter Banana Crunch Popsicles have quickly become a staple. If you’ve been following along here on Delight Fuel, you know I love developing recipes around natural sweeteners, and these are no exception.

For this batch, I wanted something that tasted rich and decadent while also offering a solid boost of protein to keep us energized. The base is made with thick, creamy Greek yogurt, which provides a fantastic protein punch and an unbelievably velvety texture. We blend that protein-packed yogurt with my favorite natural sweeteners, like soft, caramel-like Medjool dates and a perfectly ripe banana, along with rich peanut butter, a splash of cashew milk, and a tablespoon of brewed coffee for an extra depth of flavor.

Of course, a popsicle isn’t complete without a little crunch. Instead of a traditional magic shell that relies on refined sugars and added oils, these are dipped in pure, melted refined sugar-free chocolate. We fold in popped quinoa for a thick, satisfying snap with every single bite. The quinoa adds a wonderful texture while keeping everything entirely gluten-free.

Here is exactly how to make them!

Ingredients

For the Protein Popsicle Base:

• 1 cup plain Greek yogurt
• 1 ripe banana
• 4 Medjool dates (pitted and softened)
• ½ tsp ground vanilla
• ⅔ cup cashew milk
• ½ cup natural peanut butter

For the Crunchy Shell:

• 1 cup refined sugar-free dark chocolate (chips or chopped bars)
• ¼ cup popped quinoa

Instructions

1. Blend the Base: Add the Greek yogurt, banana, pitted Medjool dates, ground vanilla, cashew milk, peanut butter, and brewed coffee to a high-speed blender. Blend on high for 1 to 2 minutes until the mixture is completely smooth and creamy. Tip: If your dates are a bit dry, soak them in hot water for 10 minutes and drain them thoroughly before blending!

2. Pour & Freeze: Pour the blended protein mixture evenly into your popsicle molds, leaving just a tiny bit of space at the top for expansion. Insert the popsicle sticks and place them in the freezer for 3 to 4 hours, or until completely solid.

3. Melt the Chocolate: Set a heat-proof bowl over a pot of simmering water (double boiler method). Add your refined sugar-free chocolate and stir gently until completely melted and smooth. Remove from the heat and gently fold in the popped quinoa until evenly coated.

4. Dip the Popsicles: Line a tray or cutting board with parchment paper. Unmold the frozen popsicles and quickly dip each one into the chocolate-quinoa mixture. A tall, narrow glass works perfectly for dipping!

5. Set & Enjoy: Place the coated popsicles onto the parchment paper. Because we aren’t using any added oils in the chocolate, the pure shell will harden with a perfect crisp snap almost instantly against the cold base. Right before the chocolate sets completely, add a sprinkle of cacao powder on top of the chocolate shell for an extra rich finish! You can return them to the freezer for 10 minutes to fully set. Enjoy right away or store in an airtight freezer bag!

Here are some of the exact ingredients and kitchen-wares I used to make this recipe!

• Stainless Steel Popsicle Molds
• Siggi’s 4% Skyr Yogurt
• Organic Pitted Medjool Dates
• Beyond Good Pure Ground Vanilla Powder
• Hu Kitchen Dark Chocolate Baking Chips

Disclosure: As an Amazon Associate, I earn from qualifying purchases.

More Treats You Might Enjoy

• Vegan Vanilla Berry Ice Cream Bars: Another incredibly refreshing, dairy-free frozen treat that is perfect for cooling off after a hot summer day.
• Banana Chocolate Chip Granola Bars: For another great on-the-go snack utilizing the classic and delicious pairing of bananas and chocolate.
• Cold Brew Coffee Popsicles: If you loved the hint of coffee in this recipe, you will absolutely adore these bold, dairy-free popsicles!

I can’t wait for you guys to try these. Be sure to tag me on Instagram if you make them!
Warmly, Julia

*Disclaimer: This post contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you.

Peanut Butter & Banana Pops

Yield: 6-8

Prep Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

These Creamy Peanut Butter Banana Crunch Popsicles are the ultimate refreshing snack! Naturally sweetened with Medjool dates and wrapped in a crisp, popped quinoa chocolate shell, they are completely gluten-free, and refined sugar-free. We absolutely love these as our treats on a warm afternoon!

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Ingredients

For the Popsicle Base:

Toggle ingredient group

• 1 cup greek yogurt (plain and unsweetened)
• 1 ripe banana
• 4 Medjool dates, pitted and softened
• ½ tsp ground vanilla
• ⅔ cup cashew milk
• ½ cup natural peanut butter (creamy, unsweetened)

For the Crunchy Magic Shell:

Toggle ingredient group

• 1 cup refined sugar-free dark chocolate (chips or chopped bars)
• ¼ cup popped quinoa

Instructions

1. Blend the Base: Add the dairy-free yogurt, banana, pitted Medjool dates, ground vanilla, cashew milk, and peanut butter to a high-speed blender. Blend on high until the mixture is completely smooth and creamy without any lumps.
2. Pour & Freeze: Pour the blended mixture evenly into popsicle molds, leaving a tiny bit of space at the top. Insert popsicle sticks and place them in the freezer for 3 to 4 hours, or until completely solid.
3. Melt the Chocolate: Set a heat-proof bowl over a pot of simmering water (double boiler). Add the refined sugar-free chocolate and stir gently until completely melted and smooth. Remove from the heat and fold in the popped quinoa.
4. Dip the Popsicles: Line a tray with parchment paper. Unmold the frozen popsicles and quickly dip each one into the chocolate-quinoa mixture, letting any excess drip off.
5. Set & Store: Place the coated popsicles onto the parchment paper. The chocolate will harden almost instantly, but you can return them to the freezer for 10 minutes to fully set. Enjoy right away or store in an airtight freezer bag!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Popsicle Mold
• Ground Vanilla
• Peanut Butter
• Chocolate Chips