Sugar Free Chocolate PB Popsicles

Sugar Free Chocolate PB Popsicles:

Ingredients:

1. 1 tsp. SweetLeaf® Liquid Stevia Chocolate Sweet Drops™ OR Vanilla Stevia Drops

2. 1 cup heavy whipping cream (use coconut cream for dairy free!)

3. 1-1/2 cups almond OR coconut OR Cashew milk, unsweetened

4. 1/2 cup peanut butter, no sugar added, all natural -Slip PB completely if you have any allergies! May use vanilla extract instead.

5. 1/4 cup Lilly’s chocolate chips (OR unsweetened cocoa powder)

Directions:

Mix by hand or use a blender to blend all the ingredients together besides the chocolate chips.

Blend just for a few seconds to combine the ingredients. If you blend too long the mixture will become like whipped cream due to the heavy cream in the recipe. Taste and adjust stevia as needed.

Pour into popsicle molds and freeze for 2-3 hours or until hardened. Once hardened, remove by holding mold under warm running water to better facilitate release from molds.

Place popsicles onto a parchment-lined baking sheet.

Melt 1/4 cup chocolate chips in a microwave for about 30 seconds or until melted fully. Drizzle the chocolate coating or pour and spread coating with a spoon over both sides of popsicle if desired. YOU MAY ALSO USE THIS RECIPE FOR CHOCOLATE SYRUP (CLICK THIS LINK).

Place back on baking sheet to freeze again for about 10 minutes or overnight.