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Vegan Almond Butter Custard Popsicle

Course Dessert, Snack
Prep Time 10 minutes
Freeze Time 6 hours 10 minutes
Total Time 6 hours 20 minutes
Servings 8 popsicles

Equipment

  • Popsicle Mold
  • Popsicle Sticks
  • Blender

Ingredients

  • 2 Large ripe bananas
  • 400 ml Full fat coconut milk
  • 3/4 cup dark chocolate chips 4 oz
  • 1/2 cup chopped peanuts optional
  • 1/4 cup almond butter or vegan friendly smooth peanut butter
  • 2 tsp coconut oil
  • 1/2 tsp Hedessent Custard Cream
  • 30 drops Hedessent Classic Vanilla

Instructions

  • Combine coconut milk, bananas, peanut butter, Custard Cream flavour, Classic Vanilla flavour, agave syrup, and salt in a blender. Purée until smooth.
  • Pour and divide into popsicle molds, leaving some space at the top for the liquid to expand. Cover with a lid if available and insert sticks.
  • Freeze for 6 hours or overnight for best results. To remove, leave at room temperature for 5 to 10 minutes or run under warm water to remove pops from molds.
  • Melt chocolate and coconut oil in a microwave-safe bowl in the microwave until just melted, 60 to 80 seconds. Stir until smooth and let cool slightly before dipping and drizzling over popsicles; sprinkle with peanuts (if using).

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