Peanut Butter Popsicles
Vegan Peanut Butter Ice Cream with Raw Chocolate
Okay, okay - I know I only posted my vegan magnum recipe last week and I am also acutely aware of the change in season, but I'm not ready to let go of summer eating just yet. I promise by October I'll be posting about warming porridge and comforting fruit crumbles.
I've made peanut butter ice cream before, always with frozen bananas and always in my ice cream maker, which I've now decided I hate. That might be a strong word, but it sticks pretty much 50% of the ice cream immediately to the frozen sides of the bowl, never to be enjoyed and only to beremoved with hot water and a scouring pad. Sad times. Anyway, as the the coconut and cashew butter ice cream was such a success, I thought I'd give peanut butter one last shot. I was never really a fan of the banana version, I found the flavour too over powering and wasn't too keen on the texture sometimes. So below is another relatively simple popsicle recipe - dairy free, refined sugar free and gluten free, plus full of protein as a bonus.
Vegan Peanut Butter Ice Cream Recipe
- One 400ml tin of coconut milk - I like Biona, it's both organic and has no BPA in the tin lining
- One third of a 170g jar of Meridian Cashew Butter
- One third of a 250g jar of Pip & Nut Peanut Butter
- A large pinch of salt
- Maple syrup, to taste
Refrigerate or freeze the nut butters and coconut milk for about an hour or two before using.
Combine all ingredients, except the maple syrup in a blender or food processor.
Add the maple syrup afterwards, adding until you're happy with the sweetness levels. I try to keep this down, to avoid sugar aggravating my endometriosis pain.
Pour into lolly moulds and freeze overnight or for a minimum of five hours.
To remove, submerge the outer sides of the mould in warm water.
Vegan Raw Chocolate Recipe
- 50 grams of raw cacao butter
- 20 grams of raw cacao powder
- Tablespoon of coconut oil
- Maple syrup, to taste
15 or so minutes before you remove the popsicles, make the chocolate.
Melt the raw cacao butter in a glass bowl over a saucepan of water, on a low heat. If you want to retain the all nutrients of raw chocolate and keep it raw, use a thermometer and keep it below 43 degrees.
Once the butter has melted, add the cacao powder and 'beat' with a fork to get out all the lumps and ensure the two are well combined.
Add maple syrup to taste or to suit your endometriosis triggers.
Pour, drizzle or spread over the popsicles - decorate as you like, I even dipped mine in crunchy maple syrup peanut butter!
Return to the freezer for an hour and then, enjoy!