I could eat fruit and chocolate themed desserts everyday for the rest of my life and be perfectly happy. But I realize this might not be the case for a vast majority of dessert eating humans.
Jesse is one of those humans.
While Jesse appreciates every dessert I make, he definitely prefers peanut butter themed items. I cringe when I see him ripping open a packet of his favorite Reese’s…he deserves better.
So better, he gets.
These Peanut Butter Cup Cream Pops are for my love. For all the times he cleans up the tornado inspired mess I leave in the kitchen. For always taking the dogs out in the dark to pee before bed. For properly changing out the toilet paper roll after I leave the new roll casually on top the empty tube. For eating quinoa and lentils with me instead of spaghetti and meat balls. For waiting to eat that quinoa and lentils until after I photograph it. For eating all my recipe mishaps. For pawning endless cookies, tarts and other sugar coma inducing concoctions off on his poor coworkers (Hi Maria!!). For supporting me, this blog and my hopes of turning it into my career.
Basically, he deserves all the peanut butter desserts, but he’ll have to do with the occasional peanut inspired recipe. So these are for Jesse, with all my love.
PS…It’s still too hot to turn the oven on.
Photographing frozen food gives me anxiety.
BUT I can deal with a bit of anxiety if it means I don’t have to take pictures in the sweltering hot kitchen with the oven on.
And I get a happy dude.
And I get to eat at least 2 cream pops afterwards.
Peanut Butter Cup Cream Pops with Magic Shell
Peanut Butter Cup Cream Pops
1 cup dark chocolate almond milk*
1/2 cup peanut butter
3-4 tablespoons maple syrup
2 tablespoons unsweetened almond creamer or coconut cream
2 teaspoons vanilla
Chocolate Magic Shell
3/4 cup dark chocolate, 65-75%
1 tablespoon coconut oil
Peanut Butter Cups, Sprinkles, whatever your heart desires.
Prepare your popsicle molds, aka insert the sticks and place them on a sheet pan for ease of transport to the freezer. In a small saucepan, bring the almond milk to a boil. Remove from heat, whisk in peanut butter until no chumps remain. You may need to let the mixture sit for 5 minutes to ensure the almond milk has absorbed the peanut butter thoroughly. Once you have a consistent mixture, stir in maple syrup, almond cream, and vanilla. Let cool for 10 minutes. Pour into popsicle molds, place in freezer and let chill for 4-6 hours.
Once frozen, make your magic shell. Melt chocolate in a double broiler (or a pan on top a pot of boiling water), whisk in coconut oil until smooth and glossy. Let cool to air temperature. Prepare toppings if using. Chop up the peanut butter cups, chocolate or whatever delicious candies you chose.
Cover a part of you counter with parchment paper (to catch all the magic shell drips!) Remove cream pops from the freezer and their molds. Pour magic shell over each cream pop, pausing in-between each to sprinkle/roll in toppings. The magic shells with harden FAST, so act quickly if you want your toppings to stick.
Enjoy immediately, or place in air tight container and freeze.
*you may choose to sub cashew, coconut or soy but I find that almond tastes best.