Did somebody say PB&J popsicles? Because if so, here they are and the are DARN GOOD. Roasted Strawberry and Peanut Butter Popsicles for the win!
Roasted strawberries combined with coconut milk and maple syrup make a creamy base while the peanut butter swirl (or almond butter for a paleo version) is the perfect twist in these popsicles. The flavour is refreshing but still satisfying and filling. It’s vegan friendly and can easily be made paleo.
Let’s make some popsicles!
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I hesitated to post this popsicle recipe because it snowed 2 days ago. SNOWED. However, it looks to be in the mid 20s next week so warm weather is on the way! And because of that I want all of you to make these popsicles this weekend. You need to be prepared. Popsicle season is almost HERE!
The recipe is easy to make. Some tips to help along the way:
- THIS is the popsicle mold that I used. It makes 10, 3 oz popsicles.
- Turn the edges of your tinfoil up to avoid any spillage of strawberries and juices during the roasting process. You want to use all of the juices in the popsicles!
- When you are adding the peanut butter to the popsicle mold and strawberry mixture don’t stress too much about getting perfect swirls. I just push a knife down and kind of mix/chop and spread it out as best I can without completely mixing it together.
For more popsicle recipes try these:
Roasted Banana and Almond Butter Popsicles (vegan and paleo)
Hibiscus, Peach and Basil Popsicles (paleo)
Strawberry Rhubarb Popsicles (vegan and paleo)
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Roasted Strawberry and Peanut Butter Popsicles (vegan & paleo)
Th ultimate PB&J popsicle! Roasted strawberries blend with coconut milk and maple syrup make the base and then creamy peanut butter is swirled in. Yum!
- Prep Time: 50 min
- Cook Time: 4 hrs
- Total Time: 2 minute
- Yield: 10 servings 1x
- Category: dessert
- Method: freezing
- Cuisine: vegan/paleo
- Diet: Vegan
3 cups hulled and quartered strawberries
3 tbsp maple syrup
pinch of sea salt
1 can full fat coconut milk
1 tsp vanilla
2 tbsp maple syrup
1/3 cup peanut butter (for paleo version use almond butter or other nut/seed butter)
1 tbsp maple syrup
- Preheat the oven to 350 F and line a small baking sheet with aluminum foil, turning the edges up to make a container so that none of the juices will spill off. (you want to use all of the juices!)
- In a medium bowl mix the strawberries with 3 tbsp maple syrup and a pinch of seat salt.
- Spread the strawberries in the prepared tinfoil and roast for 30 minutes, stirring halfway through.
- Once the strawberries have roasted, blend them and all of their juices with the can of coconut milk, 1 tsp of vanilla and 1-2 tbsp more of maple syrup (depending on how sweet you like it- keep in mind that as it freezes it tastes less sweet).
- In a separate bowl mix your peanut butter with 1 tbsp of maple syrup. If your peanut butter is already sweetened you do not need to do this step.
- To prepare the popsicles fill the mold until almost full with the strawberry coconut mixture.
- Scoop and evenly distribute the peanut butter throughout the 10 popsicles.
- Using a knife, push the peanut butter down and spread it out as best as possible (this can get a little messy and doesn’t have to be perfect).
- Top each popsicle off with remaining strawberry mixture, add your popsicle sticks and freeze for 4-6 hours or until completely solid.
- THIS is the popsicle mold that I used. It makes 10 3 oz popsicles.
Keywords: paleo, vegan, popsicles, strawberry, peanut butter
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