I refuse to let the summer go.
It seems like just yesterday I was anticipating the farmer’s markets, asparagus season and lots of salads to get ready for the warm weather.
Now? I see sweet potatoes, butternut squash and lots of apples in my near future.
The fall season is quickly approaching and although I DON’T want to accept it, I have to come to terms with it…eventually. For now though, I’m holding onto the summer season for dear life. That being said, I have been on an absolute popsicle kick. Instead of shaping my grocery list around breakfast, lunch and dinner, it’s been revolving around what mixtures I can throw into a frozen treat.
I got Jim some popsicle molds for our anniversary back in June and have only used them once. When temps started plummeting into the mid 50’s this week during the night (gasp!) I knew I need to start making more popsicles before the weather really started getting cold. But after making these yummy, easy, SUPER creamy sticks, I now have no doubts that I’ll be popping them in the freezer even when there’s snow on the ground. I’ve been freezing a lot of fruits this summer to save them up for the winter, and although I was originally saving them for smoothies, now they’ll be put towards any type of popsicle I can imagine!
FOR THE PEANUT BUTTER LAYER
2 frozen bananas, broken into pieces
1/3 cup organic peanut butter
1/4 cup cashew butter (optional-make your own quick by blending 1 cup cashews with 1/4 cup raw honey)
1/4 cup coconut milk
1 tsp pure vanilla
FOR THE JELLY LAYER
1 cup fresh or frozen strawberries,
1 tsp coconut oil
- Pulse all peanut butter layer ingredients in a food processor until creamy
- Pour mix into 6 popsicle molds, about halfway up
- Blend all jelly ingredients in a blender until pureed, and then pour ontop of the peanut butter layers
- Freeze for an hour, then enjoy!