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!