Summer may not officially be here, but the temperatures in Portland are good enough for me – we have been enjoying consecutive days of perfect 75-85 degree sunshine.
Wanting both a brisk bite and a caffeine charge, these creamy cool pops satisfy both! Jason has been out of town all week, and I already made a second batch last night. I told him he better hurry home if he wants one.
The recipe amounts filled 6 of my (favorite!) popsicle molds – adjust amounts according to your own.
chocolate peanut butter coffee pops
gluten, dairy and soy free, vegan
makes 6 standard size popsicles
4 shots espresso
~3 cups water (add enough water for 3 cups total with espresso)
1-2 droppers Cocoa Bean Extract (or sweetener of choice)
2 tablespoons peanut butter powder
1 1/2 tablespoons peanut butter*
In blender, combine espresso shots with enough water to make 3 cups total liquid (adjust to number/size of popsicles made). Blend on high, adding sweetener, peanut butter powder and (optional) peanut butter as you blend. Pour into popsicle molds, place in freezer several hours or overnight.
*Omit for a low fat option.
Pour remaining over ice, for a chocolate peanut butter iced coffee…
Is it acting like summer where you are? What is your favorite popsicle flavor?