PB, Chocolate, & Banana Popsicles {Vegan, No Sugar Added}

How many chocolate recipe have I posted in a row now… three? Four? Sigh. Not that I think you guys mind, but a little variety would be nice, huh? I promise that my next post will feature a different ingredient.

But first, these popsicles….

They’re basically the popsicle form of a healthy, easy, and delicious dessert I’ve been making for years: peanut butter & chocolate banana soft serve (frozen banana, peanut butter, cocoa powder, and a bit of milk tossed into the food processor and blended until smooth).

They’re fudgy, creamy, and decadent-tasting without any added sugar or dairy. Kids and adults alike love them, and they couldn’t be easier or quicker to whip up.

One more look at this chocolatey goodness before we move on to something else!

 

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PB, Chocolate, & Banana Popsicles {Vegan, No Sugar Added}

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients (8 popsicles)

  • 4 medium-sized overripe bananas (the skins should be mostly brown)
  • 1/2 cup unsweetened natural smooth peanut butter, (the only ingredients should be peanuts and salt), preferably organic
  • 1/2 cup nondairy milk of choice (I used cashew milk)
  • 1/4 cup unsweetened cocoa powder

Instructions

Combine all ingredients in a blender and blend until very smooth.

Pour into popsicle molds, insert popsicle sticks (the mixture should be thick enough for the sticks to stand upright), and place in freezer for at least 4 hours.

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Chocolate Chip Cookie Dessert Granola

There’s no doubt about it: this granola is completely dessert-worthy! The oat mixture itself has all of the flavors of cookie dough, and when you add chocolate chips to the toasted oats, they melt into clumps of chocolate chip cookie deliciousness.

I’ve found, (thanks to my mom), that storing homemade granola in the fridge, especially during the warm summer months, allows it to maintain its crispiness better than leaving it out at room temperature. Refrigerating also prolongs the granola’s freshness; although that’s not much of an issue in our house considering the speed at which we polish off a batch of granola… especially this one!

I highly recommend enjoying this chocolatey granola as is, with a glass of ice-cold milk on the side.

Happy eating!

 

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Chocolate Chip Cookie Dessert Granola

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 40 minutes

Ingredients

  • 3 cups old-fashioned rolled oats
  • 3/4 cup almond meal
  • 1/4 tsp Kosher salt
  • 1/3 cup neutral-flavored vegetable oil (such as safflower oil)
  • 1/4 cup coconut sugar or brown sugar
  • 1/4 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 3/4 cup dark chocolate chips

Old-fashioned rolled oats can be found in a certified gluten-free version.

    Instructions

    Preheat oven to 275°F. Line a 9 x 13 inch rimmed baking sheet with a silicone baking mat or unbleached parchment paper.

    In a large mixing bowl, whisk together the oats, almond meal, & salt. Add in the oil, sugar, maple syrup, and vanilla extract; stir until well-mixed.

    Spread the mixture evenly on the baking sheet, pressing down lightly on the top to create an even layer. Bake for 20 minutes

    Gently stir the granola, add in 1/2 cup of the chocolate chips, and stir to incorporate. The chocolate chips will melt, creating clumps of chocolatey granola… this is precisely what you want!

    Repeat step 3.

    Remove the granola from the oven and sprinkle evenly with the remaining 1/4 cup chocolate chips.

    Let cool completely before eating. Store in an airtight container in the refrigerator.

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