Vegan Peanut Butter Fudgesicles

INGREDIENTS

Peanut butter layer:

• ½ cup (125 g) peanut butter made with the NutraMilk (chilled)
• ½ cup (150 g) maple syrup (chilled)
• 1 (13.5 ounce / 398 ml) almond milk made with the NutraMilk
• 1 tsp. vanilla extract
• ¼ tsp. fine sea salt

Chocolate layer:

• ½ cup (45 g) cocoa powder
• ½ cup (135 ml) almond milk made with the NutraMilk
• 2 tbsp. (30 ml) maple syrup

To finish:

• 1/3-1/2 cup chocolate of choice, chopped

For almond milk:

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

For peanut butter:

• 2 cups (275g) peanuts (untoasted, unsalted)
• pinch salt (optional)

• In the NutraMilk, combine the peanut butter, maple syrup, almond milk, vanilla, and salt. Press Mix until you get a creamy smooth consistency.
• Pour roughly half of this mixture into a measuring pitcher (1 ½ cups) and set aside.
• To the remaining peanut butter mixture in the NutraMilk, add the cocoa powder, almond milk, and remaining maple syrup. Mix until smooth.
• The mixtures should be the consistency of heavy cream. If they’re too runny, chill for 20-30 minutes or so to thicken them for the best swirling.
• Pour the chocolate mixture into the molds, filling them a little more than halfway. Gently pour the peanut butter mixture over the chocolate mixture, leaving ½-inch of room at the top.
• Freeze until the tops of the popsicles are semi-firm, 10-20 minutes, then press the chopped chocolate into the tops. Add the popsicle sticks, and freeze until firm, at least 2 hours and up to several days.

*You can swap out maple syrup for any other sweetener of choice. Try monk fruit sweetener if you are on a Keto diet.