¼cupdate paste (link in directions, or maple syrup)
¼cupplant-based milk (unsweetened)
1pinchsalt (optional, +1 pinch as desired)
⅓cuppeanuts (unsalted, crushed, roasted or raw)
Directions
1
Add the banana, cacao, date paste or maple syrup, plant-based milk, and salt, if using, to a blender or food processor.
2
Blend until creamy.
3
Evenly distribute the bottom of each popsicle mold with crushed nuts. Pour the banana cacao mixture into each mold (filling it ¾, allowing room for expansion).
4
Sprinkle more nuts evenly over the top of each popsicle.
5
Freeze for at least two hours before serving.
Chef's Notes
Substitutions Instead of peanuts, use crushed almonds, pistachios or hazelnuts.
Nut-free Sprinkle hemp seeds, cacao nibs or toasted sunflower seeds on the popsicle instead of nuts.
Prep Ahead Make the date paste ahead of time and store in an airtight container in the refrigerator for up to seven days or in the freezer for up to 30.
Storage Store in an airtight container in the freezer for up to six weeks.
Ingredients
2medium bananas (ripe)
4tbspcacao powder (fair or direct trade)
¼cupdate paste (link in directions, or maple syrup)
¼cupplant-based milk (unsweetened)
1pinchsalt (optional, +1 pinch as desired)
⅓cuppeanuts (unsalted, crushed, roasted or raw)
Directions
1
Add the banana, cacao, date paste or maple syrup, plant-based milk, and salt, if using, to a blender or food processor.
2
Blend until creamy.
3
Evenly distribute the bottom of each popsicle mold with crushed nuts. Pour the banana cacao mixture into each mold (filling it ¾, allowing room for expansion).
4
Sprinkle more nuts evenly over the top of each popsicle.
