Remember those frozen ice pops {in all their technicolor glory} that we'd clamor over as kids? How about those creamy dessert pops that probably contained everything BUT actual cream. I get a little woozy just thinking about how much high fructose corn syrup and food coloring I probably ingested in one summer alone. Eek.
I may have grown up, but that doesn't mean that the cravings for frosty frozen pops cold desserts have subsided in the least. Except now, I can make my own to suit my preferences. And my preferences almost always include chocolate.
So imagine my joy when I discovered that Silk now makes a chocolate version of their creamy, dreamy cashewmilk! {Vanilla-lovers: They've got you covered, too!} Now we're talking.
Since I was already smitten with Silk's Dark Chocolate Almond Milk, I was pretty psyched to give this a try -- especially at 90 calories per serving. But I couldn't stop there, of course. What fun would that be?
Is there any combination better than chocolate and peanut butter? YES. Chocolate, peanut butter and pretzels. Something about the roasty taste of peanuts and the hint of salt from the pretzels just makes chocolate taste, well, chocolatey-er, and the creaminess creamier. {I may or may not have sipped this directly from the blender.}
Um, yeah. Team Chocolate all the way.
You could certainly enjoy a glass of chocolate cashewmilk straight up, but I promise you won't regret whipping up these Chocolate Peanut Butter Pretzel Pops for a cool sweet and salty treat.
Have you tried Silk Cashewmilk yet? Which team would you be on: Team Chocolate or Team Vanilla?
For more great ideas, coupons and more visit Silk Cashewmilk's website!
Chocolate Peanut Butter Pretzel Pops
2 cups Silk Chocolate Cashewmilk
1/4 to 1/3 cup natural peanut butter {I used salted}
Approximately 1.5 ounces dark chocolate, melted
1/4 cup salted mini pretzels, crushed {I used gluten free}
Special equipment: Ice pop molds {or alternatively, small paper or plastic cups}, wooden popsicle sticks
1. Add cashewmilk and peanut butter to blender; blend until well combined.
2. Divide evenly among ice pop molds.* Freeze for about 3-4 hours or until solid.
3. Remove pops from molds and drizzle {or dip} with cooled melted chocolate. Quickly roll or sprinkle in crushed pretzel pieces. The chocolate should solidify almost immediately, but you can also place them on baking sheet lined with a silicone baking mat or parchment paper and return to the freezer for a few minutes to allow chocolate to harden completely.
*My ice pop molds come with their own plastic lids/sticks, but I prefer wooden sticks, so I freeze the molds with the liquid in them until they are slushy but not frozen solid {about 1.5 hours} and then insert wooden sticks so they will stay upright before continuing to freeze.
Disclosure:
This conversation is sponsored by Silk. The opinions and text are all mine.
