- 1 13.5oz can coconut milk
- 1/4 cup creamy peanut butter
- 1 Tbsp sugar
- 2 packets nib mor organic traditional hot cocoa
- Combine coconut milk, peanut butter, and sugar in a blender and combine until smooth.
- Use peanut butter mix to fill ice pop molds until half full.
- Add hot cocoa to the blender and blend again until smooth.
- Fill ice pop molds the rest of the way.
- Add sticks and freeze at least 4 hours or until set.