Recipe Steps steps 5 4 h 15 min
Place your silicone molds on a flat tray or surface. To a blender, add the coconut milk, peanut butter, allulose, and vanilla extract. Blend until smooth.
Pour the peanut butter mixture evenly into the molds. Place the wooden sticks in. Transfer the mold to the freezer.
Freeze the ice cream bars for 4-8 hours, or until completely firm. Once the ice cream sets, place the chocolate chips in a bowl. Microwave the chocolate in 20-second intervals until the chips melt.
Take the ice cream bars out of their molds, and place them on a piece of parchment paper. Drizzle the chocolate over the popsicles. Sprinkle with the crushed peanuts.
Serve immediately or place them in an airtight container. Keep them in the freezer for up to a month.