Roasted Peach and Vanilla Bean Matcha Popsicles
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
{gluten-free, paleo-friendly, vegan option} I used this mold
  • 4 large peaches, cut in half, pits removed
  • 3 tablespoons honey, divided (or maple syrup)
  • 1 cup full fat (or light) canned organic coconut milk
  • 1 tablespoon ceremonial grade organic matcha green tea powder, unsweetened
  • 1 whole vanilla bean
  • pinch sea salt
  1. Preheat the oven to 400°F. Place the halved peaches cut side up on a baking sheet. Drizzle 2 tablespoons of honey over the peaches. Roast the peaches for 15-20 minutes until tender.
  2. Transfer the roasted peaches to a blender or food processor and blend until smooth. Transfer half of the puréed peaches into a bowl. Set aside.
  3. Leave the other half of the peach puree in the blender and add the remaining ingredients. Puree until smooth and creamy. Carefully pour the mixture into your 3-ounce molds, filling each up about ⅔ – ¾ of the way full. You may have just a little of the mixture leftover.
  4. Tap the mold on the counter a few times to release any air bubbles. Place the sticks in. Freeze for at least an hour, until mostly solid.
  5. After the first layer has frozen up enough, pull the popsicle mold out of the freezer and carefully pour the remaining peach mixture into each mold. Tap the mold on the counter a few times. Place back into the freezer and freeze for about 4 hours.
  6. These will last a month in the freezer.
I used white peaches, as this is what I grabbed and was most ripe at the farmers market. Any variety of peach will do.

If you don’t have a high speed blender, like a Vitamix or Blendtec, you may want to consider soaking the vanilla bean ahead of time, to soften it.
Recipe by Tasty Yummies at