Creamy Vegan Banana Popsicles Recipe
By Peanut Palate
🔪Prep Time: 20 mins
1½ ripe (285g) bananas peeled and chopped
¼ cup (60g) almond butter
¼ cup (63mL) coconut milk
2 tbsp (30mL) maple syrup
¼ tsp vanilla extract
pinch pink salt
1Blend together all ingredients until a smooth mixture is formed.
2Pour the mixture into popsicle molds, and freeze overnight.
3To remove popsicles from molds, run them under hot water for a minute before they are easily removed.
4Enjoy them right away!
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.