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Chocolate Peanut Butter Pretzel Pops

Prep Time4 hrs
Total Time4 hrs
Course: Dessert
Cuisine: American
Servings: 6 Servings
Author: The Kitchen Prep


  • Ice pop molds {or alternatively, small paper or plastic cups}
  • Wooden Popsicle Sticks


  • 2 cups Silk Chocolate Cashewmilk
  • ¼ cup natural peanut butter {I used salted}
  • 1.5 ounces dark chocolate melted
  • ¼ cup salted mini pretzels crushed {I used gluten free}


  • Add cashewmilk and peanut butter to blender; blend until well combined.
  • Divide evenly among ice pop molds.* Freeze for about 3-4 hours or until solid.
  • 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.