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
Scale
Ingredients
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
Instructions
- 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.
Notes
- THIS is the popsicle mold that I used. It makes 10 3 oz popsicles.
Keywords: paleo, vegan, popsicles, strawberry, peanut butter