Happy Long weekend and Happy Canada Day to all of my Canadian internet friends! I am just popping on here quickly with literally the tastiest popsicle recipe EVER so that you too can enjoy these while the temperature climbs up and up and up. I’m not complaining though- I remember those cold short days in the dead of winter. So my solution to 40 degree heat is eating all the popsicles I can handle. These popsicles are acceptable at any and all of the following times:
- post breakfast snack
- pre lunch snack
- mid afternoon snack
- pre dinner snack
- dinner (have two for dinner cause obviously you need to fill up)
- midnight snack
Are you ready to give these heat savers a go?
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Roasted bananas are basically the best thing ever. It brings out the sweetness and flavour and ups your popsicle game big time. It only takes 15 extra minutes and is totally worth it. I ended up roasting them on aluminum foil which was super easy. Mixing the almond butter in the popsicle mold is a little tricky but there is really no wrong way. I used a knife to chop/swirl and spread the almond butter in the coconut/banana mixture. Also, the chocolate topping is totally optionally but WHY WOULD YOU SKIP IT? I mean, chocolate.
If you are looking for some other summer treats to satisfy your sweet tooth try these:
Cherry Cashew Miso Ice Cream (No churn and vegan)
Coconut creamed Strawberry Rhubarb Crisp (paleo and vegan)
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Roasted Banana Popsicles with Almond Butter Swirl (vegan and paleo)
The perfect cold treat for those hot summer days! Roasted banana and coconut milk make the base with a tasty almond butter swirl.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 10 popsicles 1x
- Category: Dessert
- Method: Freezing
- Cuisine: vegan, dairy free, paleo
3 medium bananas
2 tsp coconut oil
2 tsp maple syrup
1/2 tsp cinnamon
1 can full fat coconut milk(400mL)
1–2 tbsp maple syrup
almond butter swirl:
1/3 cup almond butter
2 tbsp maple syrup
For the chocolate drizzle:
1/3 cup dairy free chocolate chips
1 tsp coconut oil
Preheat the oven to 350 F. Slice the bananas in rounds and toss with the coconut oil, 2 tsp of maple syrup and cinnamon. Make a tinfoil square and place the bananas in the centre. Fold the edges of the tinfoil up to make a package and put in the oven for 15 minutes.
While the bananas are roasting make the almond butter swirl. In a small bowl mix together the almond butter with 2 tbsp maple syrup (unless your almond butter already has sweetener in it). Set aside.
Once the bananas have roasted, place them in a blender or food processor with the 400 mL can of coconut milk, pinch of salt and 1-2 tbsp of maple syrup depending on personal preference.
Fill the popsicle mold(I use this one and I love it) 3/4 of the way with the coconut/banana mixture. Scoop the almond butter evenly in all ten popsicles. Using a knife, push the almond butter in and mix it up a bit with the other ingredients to get a swirl. Pour the rest of the coconut/banana mixture on top.
Place in the freezer for minimum 6 hours.
When the popsicles are frozen run them under warm water for a minute or two to loosen them up.
Melt the chocolate chips and coconut oil using a double broiler. Drizzle the chocolate on the popsicles or dip them in.
*This recipe fits into this mold perfectly that I got from amazon but I also found a slightly cheaper silicone one that looks similar here.
**I imagine this recipe would taste great with any nut butter of choice. Experiment and let me know how it turns out!
Keywords: popsicle, paleo, vegan, dessert
Leanne | Crumb Top Baking says
I love bananas in my nice cream, but never thought to roast them! Totally brilliant! Adding these to the list to try!
Sweet Lizzy says
Yay!Thanks Leanne! I hope you love them as much as I do!
Made these with cashew butter and they are amazing!!
Sweet Lizzy says
Yaaay!! Cashew butter would be delicious in these!