Wired Monkey Popsicles

Well... I'm now officially obsessed in popsicles. It all started with these adorable Banana Berry Breakfast Popsicles which I posted last month. Those sent me down a path of all sorts of popsicle experiments. There have been fruity ones, boozy ones, creamy ones, colorful ones, and very complex ones with lots of layers. But by far the best of all are these Wired Monkey Popsicles, which are creamy, dreamy, and loaded with coffee flavor.

I love everything about these popsicles. They have the most decadent, creamy texture thanks to pureed banana and peanut butter; the texture is reminiscent of those classic "fudgesicles" that we all probably ate as kids. They also have a phenomenal flavor; peanut butter and banana is obviously a classic, and coffee brings it all to life. This combination (coffee + banana) is what prompted me to call them "wired monkey" popsicles.

I also love that these popsicles are absurdly easy. Just blend up some brewed (and cooled) coffee, a couple bananas, and a big blob of peanut butter and pour it into popsicle molds. They take about five minutes of hands-on time, and could easily be made in little paper cups if you don't have popsicle molds.

I'm very happy to be partnering back up with Paradiso Farm Coffee to bring you this recipe. They're my almost-neighbors and we've already worked together on a killer coffee rub for grilling, a coffee-laden cocktail, and most recently a coffee ice cream float. In case you can't tell, I love their small-batch roasts!

This recipe is designed to go with their newest creation- the Rogue Roast! If you're a coffee connoisseur, you'll know that light roasts are all the rage right now. And while light roasts are of course delightful and interesting and subtle, I also love a big, bold, rich dark roast. Thankfully my friends at Paradiso Farm think the same! Their Rogue Roast is deep, dark, and bursting with flavor, but has no bitterness or burnt aftertaste like so many dark roasts do.

Are these popsicles dessert? They're certainly delicious enough to be! Sort of like coffee ice cream with peanut butter sauce (??), but so much better. However, I'd argue that they're also a totally acceptable breakfast, since they're just three ingredients: peanut butter, banana, and coffee, all of which are breakfast-y foods.

One important point: you can easily customize these to fit your preferences. If peanut butter isn't your thing, any nut or seed butter will work great. I've shown them drizzled in dark chocolate (obviously!), but you can easily omit that for an unsweetened version. Alternatively, dipping the finished popsicles in yogurt and then rolling them in granola or nuts would enhance the breakfast feel (see my breakfast popsicles for inspiration). Feel free to add a dollop of yogurt or a bit of protein powder to up the protein factor, or add chocolate chips or cocoa powder for extra decadence.

Let's all go rogue for a bit and take a break from light roast coffee that tastes like peaches and sunshine. I love, and I especially love for cooking, a bold dark roast that hits me over the head with coffee flavor. Paradiso Farm's Rogue Roast is certainly that, and it will make you fall back in love with dark roasts.

And if you're going rogue with a dark roast, you might as well have popsicles for breakfast too, right??

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Paradiso Farm. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Who else loves coffee and chocolate together?? If you do too, check out these Flourless Coffee Macadamia Blondies, which are made with dates!

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

  • Two medium-sized bananas
  • 0.5 c strongly brewed, cooled coffee. It doesn't need to be cold, but at least cool it to room temperature. It works great to just make extra in the morning, put the extra in the fridge, and make the popsicles later that day.
  • Heaping 0.25 c peanut butter
  • 0.25 c dark chocolate. Optional, for the chocolate drizzle.
  • 1 tsp coconut oil. Optional, for the chocolate drizzle.

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Combine the bananas, coffee, and peanut butter in a high-power blender and blend until you have a creamy, smooth texture.
  2. Pour the mixture into popsicle molds or paper cups. This should fill about four regular-size popsicle molds, three large paper cups, or six small paper cups.
  3. Freeze the mixture for about an hour, or just until the top surface has barely solidified (keep an eye on them). Then insert popsicle sticks about two-thirds of the way in, making sure to keep the stick centered and upright.
  4. Freeze overnight. If using popsicle molds, run the molds under hot water for a minute before trying to remove them.
  5. For the drizzle (if using): combine the dark chocolate and coconut oil and melt it on the stovetop (carefully!!) or in the microwave until smooth and glossy, stirring frequently to avoid burning. Drizzle each popsicle with chocolate and return it to the freezer for at least a few minutes until hardened.
  6. Store your finished popsicles for up to a week in a tightly-sealed container in the freezer.


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