Thursday, June 23, 2016
Banana Cream Pie Popsicles
It has been far too long since I've posted. I've been too busy with school to even step foot in the kitchen. I really miss cooking, baking and blogging. I haven't blogged or photographed in so long that I have misplaced my camera (ugh), so iPhone pictures will have to suffice for now.
Anyways, time for a #popsicleweek post!
These popsicles are too easy, requiring only 3 ingredients and a simple run in the blend before freezing.
They're also vegan (as long as your graham crackers are vegan that is), contain fruit and have no refined sugar. Therefore, I declare them healthy!
I know I always say this, but I sincerely hope to get back to regularly blogging, I truly miss it. However, life happens, so we'll just have to wait and see how things go.
Thank you for bearing with me!
Banana Cream Pie Popsicles (small batch + vegan + no refined sugar)
1 ripe banana (mine had a few brown speckles)
1/3 cup canned coconut milk
.5 - 1 Tablespoon Agave
graham cracker crumbs
1. Add all ingredients to blender or food processor, and blend until smooth. Divide this base amongst cups/molds. Place pops in freezer, after 30-45 minutes add in popsicle sticks. Then freeze pops for at least 6 more hours.
2. When you're ready to eat, remove the pops from the freezer. Allow to warm up for 3-5 minutes then remove from molds. Roll pops in crushed graham crumbs and enjoy.
*Note: For the popsicles pictured, I added crushed graham crackers to the cups/molds before filling, however I think they would be better without the graham cracker crumbs in them. Instead, just roll the melty pops in the crushed graham crackers to coat that way they're still crunchy.
Depending on the sweetness/ripeness of the banana you use, adjust the amount of sweetener to your liking. You may substitute maple syrup or honey for the agave.
Yields three 3 oz popsicles, simply double or triple for more!
I used those 3 oz bathroom cups. If using a full size popsicle mold, I would recommend doubling or tripling the recipe.
Loosely inspired & adapted from How Sweet Eats