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Roasted Balsamic Fig Popsicles – (Gluten-free & Dairy-free w/Vegan Option)
I know to many of you, sharing a popsicle recipe in September might seem silly, it seems everyone has already made the switch to fall foods, but we had some seriously hot weather out here in Southern California last week, it was in the 90s for several days in a row. Even in spite of that, I am not looking to rush summer off so quickly. I love it, we have plenty of months ahead to enjoy pumpkin recipes and hot soups, let’s enjoy this while we have it.
We are back down to more manageable temperatures this week, but I am sure we will get more of that heat again before we totally settle into fall, so treats like this will be perfect. A great way to enjoy what is fresh and in-season, but appropriate to the temperatures. In the midst of that heat I was still picking figs from our tree and although I have tons of baked goods and other delicious recipes for the figs lined up, I wasn’t in the mood for any of them. I wanted something light, cooling and sweet. I was able to roast the figs for this recipe early in the morning when it was still cool out, so it didn’t affect the temperature of the house too much, you could also roast them at night and place them into the fridge until the next day.
After the popsicles had set and were totally frozen, I ended up waiting until mid-afternooon the next day to enjoy one outside on the deck in the sun, during the hottest part of the day and it was heaven! These popsicles are so creamy and rich, the perfect amount of sweetness with a lovely robust and almost savory flavor from the balsamic roasted figs. You could also roast the figs with a red wine or liquor, such as Grand Marnier, Chartreuse, or Cointreau, you just might want to take down how much honey you add, though, so they aren’t too sweet. Read the rest of this entry »
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Creamy Chocolate (Avocado) Fudgesicles – Gluten-free, Vegan + Refined Sugar-Free
I told you guys I am on a major homemade popsicle kick lately. I have seriously been thinking of popsicle flavors at the most random times. The idea for these came to me when I threw together a quick batch of my avocado chocolate mousse the other day. As I was eating it, I was thinking how simple it was to make and how it could make the perfect rich and creamy fudgesicle. I tweaked the recipe a bit to make it work for freezing and I also decided to use some beautiful organic dates, I got from our farm share this week for sweetening. If you don’t have dates or want to skip them, just add a bit more sweetener to taste. I used a great local raw honey that I had in the pantry, if you wish for these to be vegan you can go with maple syrup, coconut nectar or you could try just using dates, too.
There is one thing I can tell you for sure about this recipe, you will have a really hard time not wanting to just eat ALL of the pudding/popsicle mix as you are filling the molds. It is so sinfully good. Feel free to make less popsicles and eat this as is, as a pudding. It is incredible and it is addicting, you will want to make it all the time.
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Vegan Chocolate Chip Cookie Dough Popsicles – Gluten-free + Refined Sugar-Free
If someone tells you they couldn’t devour a large amount of chocolate chip cookie dough, if given a chance, they are lying. There is no way around it. It has to be some of the yummiest stuff that man has ever created. So how about some summer-ready chocolate chip cookie dough, without the flour or raw eggs, the heat of the oven and the mess in the kitchen?
A week or two ago a vegan friend of mine posted a link to some chocolate chip cookie dough popsicles made with whole milk and two kinds of refined sugar. He mentioned wanting to figure out how to make them vegan. I of course decided to help out and veganize the recipe. Yeh, I wanted to help him, but selfishly as soon as he posted the link, I was unable to get them out of my mind and I couldn’t wait to get a cookie dough popsicle into my tummy! Read the rest of this entry »
