Chocolate Peanut Butter Pretzel Pops | Silk Chocolate Cashewmilk

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.

Creamy Choco-Cashew Banana Smoothie | Silk Cashew Milk

I gained a grand total of 26 pounds during my pregnancy. That's not a whole lot, I know, but it's enough to make you freak out a little bit once you're holding a bundle of love in your arms and still have handles of love pouring out over the tops of your jeans. Sure, pudge is the least of one's concerns when you're caring for a newborn, but in moments of lucidity there are still daydreams of wearing pants without an elastic waist once again someday. {I'm not gonna lie, though. Maternity pants are comfy.}

Thirteen of those pounds were immediately lost after giving birth, and over the next few weeks, a few more pounds were shed here and there. But, as luck would have it, my son was born right around the holidays which meant that I basically subsisted on Christmas cookies for the first month of his life. I wish I were kidding.

Anyway, I imagine that a diet consisting of holiday foods and a goal to lose baby weight aren't exactly considered a perfect match. Rats.

I've only got about 7 {stubborn} pounds left to lose until I'm back to my pre-baby weight, but I'll tell you what else I've still got: A sweet tooth.

Luckily, I've found some sneaky ways to enjoy a sweet treat without sabotaging progress. Like luscious, creamy smoothies that taste like a milkshake.

Though I've used almond milk for quite a few years, I was intrigued when I discovered that Silk came out with their newest non-dairy milk -- Cashewmilk. I pink puffy heart cashews. Always have. I remember picking them out of mixed nut canisters as a kid and leaving a sad, cashew-less collection for the next unsuspecting snacker. So cashewmilk just sounded like a genius idea to me.

And I was right. It is super creamy and rich... a perfect addition to this Choco-Cashew Banana Smoothie. With 50% more calcium than dairy milk but only 60 calories per serving, it's a great option for smart sipping. It's the perfect match of smooth, silky taste and fewer calories.

 

Combined in this smoothie with Silk's Dark Chocolate Almond Milk {another favorite} and frozen bananas, it becomes a treat reminiscent of something you'd pick up at a drive-thru window. Paired with an untamable sweet tooth, it's everything you crave without the guilt factor. I'd say that makes a pretty good match, too.

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Choco-Cashew Banana Smoothie

1 banana, cut into chunks and frozen
1/2 cup Silk Dark Chocolate Almond milk, frozen into ice cubes
1/2 cup Silk Cashewmilk*
Roasted cashews for garnish if desired

1. Combine all ingredients in a high speed blender. Blend until completely smooth.
2. Top with roasted cashews if desired. Enjoy!

*If your smoothie is too thick and you have trouble blending, add a bit more cashewmilk.

This conversation is sponsored by Silk. The opinions and text are all mine.