Sacha NadeauIt was a scorching week out there. So, I have created a very refreshing recipe; vegan banana, peanut butter, chocolate and almond milk ice pop. They are seriously “guilt free”. You can whip them up quickly in between two cocktails and they will be ready in a couple hours.
Vegan banana, peanut butter, chocolate and almond milk ice pop
4 ice pops
Portions
5 minutes
Prep time
—
Cook time
4h
Pause time
Freezer friendly | Vegan | Cheap
Ingredients
For the ice pop
1 banana
1/3 cup natural peanut butter
2/3 cup almond milk
2 tbsp. maple syrup
1 tbsp. cocoa powder
For the chocolate
1 tbsp. maple syrup
1 tbsp. coconut oil
1 tbsp. cocoa powder
To sprinkle
10 almonds, chopped
Preparation
- In a food processor, add the banana, the peanut butter, the almond milk and the maple syrup and mix until well combined.
- Divide the batter into two, keep aside half the batter in a bowl, to keep it “plain”.
- In the other half of the batter, add the cocoa powder and mix until well combined.
- Pour the chocolate batter into the plain batter and mix 2 to 3 times, to obtain a marble effect.
- Pour the batter into an ice pop container and freeze for 4 hours or until the ice pops are frozen.
- Just before serving, in a bowl, add all the ingredients for the “chocolate drizzle”. Microwave for 30 seconds, or until the coconut oil is melted. Mix a couple times until well combined.
- Take the ice pop out of the freezer and then hold your mold under warm running water for about a minute. You can now gently pull out the ice pop.
- On a flat surface, lay down the ice pop and drizzle it with the chocolate and sprinkle a couple of chopped almonds.
- Bon appétit! 😀
Sacha Nadeau
Léa Nadeau
