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
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.