I’ve been breaking my own rules lately. I have a policy that if I haven’t used a gadget, pot, pan or anything else in my kitchen in the last 6 months, I stash it away in a closet to test if I really miss it. If not, it’s ready to be donated. This system works well as long as I set aside the time to actually scan and reassess the crowded shelves in my cabinets.
Last weekend I rediscovered my popsicle molds, so before they hit their expiration date, I put them to use. I made a vegan peanut butter popsicles with almond milk and bananas. After they were frozen, I dipped them in fudge and sprinkled them with salted roasted peanuts. These guilt-free popsicles were a hit with everyone including my three-year-old.
Peanut Butter Popsicles
Makes 8 3-ounce popsicles
1-1/2 cups almond milk
2 large ripe bananas
1/2 cup smooth peanut butter
1/4 teaspoon kosher salt
1 teaspoon agave syrup
4 ounces semi-sweet chocolate chips
2 tablespoons coconut oil
1/4 cup chopped roasted salted peanuts
In a blender, combine the milk, bananas, peanut butter, salt and agave syrup. Blend until smooth. Pour into the popsicle molds and freeze until firm.
Place a wax paper-lined sheet pan in the freezer.
In a microwave-safe bowl, heat the chocolate and coconut oil in 30 second blasts until melted and smooth.
Unmold the popsicles and dip them into the chocolate. Sprinkle with peanuts. Place the popsicles on the prepared sheet pan in the freezer. Allow the chocolate to harden before serving.