I’ve got a really fun recipe to share today guys!
Well, at least I think it’s pretty fun. Any time a recipe can be healthy enough to count as breakfast, easy enough to make with the kiddos, require minimal ingredients and labor, and taste great any time of year, now that’s a really fun recipe in my book.
Thinking of fun stuff, are you guys getting excited about the coming change of seasons yet? What about plans and events? Any last minute vacations or traveling planned? I’d honestly love to know! Here in Chile we just had daylight savings time again and, even though I find daylight savings kinda ridiculous, the time change usually does make everything feel fresh and new for just a little while. Did I already tell you guys about how this nation (in all its uniqueness, God love ’em) decided to abolish daylight savings for like two seconds but then changed their mind and reinstated it? Yep, isn’t that dumb? So now they’ve decided that they’re going to mess me up by stealing my hour every year and then giving it back only 3 months later. I’m telling ya, rioting has never sounded so reasonable…..haha, JK.
So I haven’t made popsicles in a really long time and Sophie, my 7-year-old sister, has been more than willing to help inform me of this fast. She’s been on this huge popsicle kick recently which inspired me to dig through my ever growing collection of kitchen gadgets the other day to find my molds.
It’s sort of a win win for everybody I think, with it being back to school time for a bunch of you guys I thought these would be a fun treat to fix for a quick snack or a fun dessert that you can feel good about giving the little ones. Don’t get me wrong though, these definitely don’t have to just be for the shorties, they’re every bit as appealing to the grown-up’s palates too! Especially when the weather is super hot, which I hear has been the case in many places up north. These seemed like a good fit for this time of year because we’re just starting to get hints that Spring is coming to the southern hemisphere soon and I know the Summer is still blazing for many of you in the rest of the world.
Guess what, not only are they only a few ingredients but they’re vegan, dairy free, and gluten free! I’m pretty sure they qualify as raw and paleo as well, although I don’t know a whole lot about those diet trends. Can I get a WHOO-HOOOO??? Yeah, so I think that covers pretty much all of the most common diet restrictions making these pops perfect to have on hand for unexpected company or parties. Hello refreshing bikini-friendly treats!
If you’re a hater and you’re a little worried about the avocado (weirdos), don’t be. The lime and syrup/honey make the perfect flavor balance in these and you won’t even think about the fact that it’s avo you’re eating. I used honey because I’m not a vegan, but any natural sweetener will work instead. In fact, you could even use granular sugar and simply adjust the sweetness to your taste. I also tacked on a touch of salt and vanilla as optional ingredients because it helps bring out the other flavors and make these just a little bit more like eating a frozen slice of key lime pie on a stick.
And by the way, these were kiddo-approved by my loyal little helpers! I think Ryder, my 18-month-old nephew, wins the prize for being my biggest fan though. Oh my goodness, he was so cute asking me for a “bob-boh”. Hey, did I tell you guys that he finally gave me an auntie name? Yeah, I’ve been dubbed “Doh-dee” now, isn’t that adorbs!
- 2 medium (ripe) avocados, pitted
- 1/4 cup fresh lime juice (about 4 small or 2 large limes)
- 1/3 cup maple syrup or agave (or honey if not vegan)
- 1 teaspoon vanilla extract (optional)
- 1/3 cup raw cashews
- 1/3 cup pitted dates
- 1/8 teaspoon salt (optional)
- Combine the cashews, dates, and salt in a small food processor or blender and pulse until very fine and starting to stick together in a sort of dough. It doesn't need to be completely smooth because you still want a little texture. (If you don't have a small food processor this can be done by hand-chopping but it does take much longer to get it as fine.) Pour the mixture into a small dish and set aside.
- Add the avocado, lime juice, syrup, and vanilla to the processor and blend until creamy smooth. Divide the mixture into your popsicle molds leaving about 1/2 inch of space empty at the tops (depending on the size of your mold it should fill about 6 slots). Now fill in the empty spaces with your nut/date mixture and press down just slightly.
- Insert popsicle sticks in the middle of each pop and freeze for a minimum of 8 hours until solid. Once frozen, run the outside of the mold under hot water for a few seconds to loosen the pops, then serve and enjoy!