Vegan Peanut Butter and Banana Chocolate Nice Cream Bars
"Peanut butter, banana and chocolate magnums 💫 Here is a fun treat to make that requires just a handful of ingredients that you probably already have at home. This is as good as it gets: vegan, gluten free, refined sugar free, paleo… and they taste AMAZING!"
-- @marinadwright

Recipe Intro From feedfeed

These stunning nice cream pops are packed with the trifecta, banana, chocolate and nut butter. Make these with the family for a classic summer frozen dessert to snack on!


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  • 1/ 2 cup cashews, soaked for 4 hours
  • 5 medjool dates, pitted
  • 1/ 4 cup coconut milk
  • 2 tablespoons peanut butter
  • 2 tablespoons coconut oil
  • 1 banana

For the chocolate coating


  • 5 1/ 3 ounce 150g dark chocolate
  • 1 tablespoon coconut oil
  • 2 ounces 50g loving earth caramel chocolate (optional)
  • A handful of macadamia nuts (optional)


  • Step 1

    Rinse and drain cashews and place them in a high-speed blender with remaining ingredients. Blend until silky smooth.

  • Step 2

    Divide between 3 silicone magnum moulds, insert popsicle sticks and freeze.

  • Step 3

    To make the chocolate coating, place the chocolate and coconut oil in a heat proof bowl, and melt it slowly over a pan of simmering water.

  • Step 4

    Remove magnums from the moulds. Dip each magnum into the melted chocolate, and let it set on a tray lined with baking paper. Add optional caramel drizzle, and chopped macadamia nuts. Set in the freezer until chocolate is hard. Enjoy!