Chocolate Strawberry Banana Butter Popsicles

Combine dark chocolate peanut butter, milk and banana in a blender and blend until smooth. (Add sweetener of your choice, if desired). Set aside.

Combine strawberries, white chocolate peanut butter, and milk in a blender and blend until smooth.(Add sweetener of your choice, if desired).

Fill popsicle molds, starting with 2 tablespoons of the dark chocolate peanut butter mixture, then freeze for 10 minutes. Then add 2 tablespoons of the white chocolate peanut butter mixture and freeze for 10 minutes. Insert popsicle sticks. Repeat with 2 more tablespoons of the dark chocolate mixture, freeze for 10 minutes and then top with 2 tablespoons of the white chocolate peanut butter mixture (freezing for 10 minutes is optional, but this way you can get more visible layers).

Freeze for 4–6 hours or overnight. When ready to serve, melt chocolate chips with vegetable oil over a double boiler or in the microwave for 10–20 seconds.

Line a baking sheet (or a plate) with parchment paper. Remove popsicles from the molds and line over parchment paper. Drizzle melted chocolate on top. If desired, freeze for 5–10 more minutes.

Serve immediately or store in a single layer in a plastic bag in the freezer.