Summertime! Popsicle time!
1 can coconut milk (I used low fat, but i bet full fat would be creamier!)
1/4 cup unsweetened cocoa powder
2-3 Tablespoons agave
1 cup pitted bing cherries
Mix all in a blender, pour into popsicle molds and freeze.
Peaches are in season! And thanks to these pops, my little guy discovered he loves peaches. He helped me make these delcious popsicles Saturday morning and then kept asking for peaches the entire weekend.
I found the recipe for these here.
4-6 large peaches
½ cup cashews, soaked for at least 4 hours
2-3 Tbsp. agave
2 Tbsp. water
1-2 Tbsp. Almond milk
1/2 tspn vanilla extract
1. Place cashews in a container and cover with fresh, filtered water. Let soak for at least four hours, or overnight. Drain and rinse well. If you have a vitamix, you can probably skip this step. (i did! – just make sure you really blend them well during the blending process)
2. Peel peaches and roughly chop. Place in a high-speed blender and blend until completely smooth. Add 1 tablespoon of liquid sweetener if desired. Pour contents into a container with a spout and set aside.
3. Give your blender a quick rinse and add the cashews, along with the vanilla bean, 2 tablespoons of sweetener and water. I also added about 1-2 Tbsp. Almond milk to help get this going a little bit further. Blend on high until completely smooth.
4. Into each popsicle mold, pour a small amount of either the peach puree or cashew puree, then alternate between the two until you’ve reached capacity. Using a popsicle stick or skewer, stir the liquids together slightly to create a marble effect. Place a popsicle stick in each mold and place in the freezer until completely frozen. To remove, run the mold under warm water until the popsicle easily slides out. Enjoy!
Inspired by a few posts I saw on the internet, I made peanut butter and jelly popsicles!
My popsicle molds are kind of big, so this only made two.
1 8 0z. container plain soy yogurt
3 T peanut butter (all natural)
1 T honey or agave
blend the first three ingredients and then swirl in jam. Or blend first three ingredients, spoon some into popsicle molds, and add dabs of jam. Freeze and serve.
Before we left for work/school this morning, Milo and I quickly made these fudge popsicles from Smitten Kitchen; only we veganized them. They were so so good! They tasted like creamy fudgey goodness.
Makes 4 standard-sized popsicles (3 ounces each)
2 tablespoons vegan chocolate chips
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 tablespoons unsweetened cocoa powder
1 1/4 cups soymilk
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon earth balance
In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes and 10 Remove from heat, add vanilla and butter and stir until combined.
Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.