Chocolate Dipped Roasted Almond Butter, Banana, & Cantaloupe Popsicle's | Vegan


Almond butter is one of the tastiest nut butters available. And it happens to be one of my favorite foods. I have almond butter every single day. Usually I have a big dollop in my morning oatmeal but I also just like eating it off of a spoon. So yum!

Tip: Make sure to get the pure roasted almond butter (it should have no added oils, sugars, preservatives, etc.). It should have just one ingredient, roasted almonds! I also opt for organic as much as possible. Once you bring it home, turn it upside down while it sits on the pantry shelf. When you are ready to use it, open it up and stir it really well with a spoon making sure to get all of the natural oil mixed in especially around the bottom of the jar. This should take 2-3 minutes or so. It should be very runny once it's all mixed in! Store it in the refrigerator.

The pure roasted almond butter makes these summertime popsicles so creamy and delightful and adds insane flavor. It pairs really well with the soft texture and slight sweetness of the fresh cantaloupe and bananas. The best part hands down is the dark chocolate and almond topping. It adds a lot of richness and enjoyment to the treat.

Fun in the sun!


Chocolate Dipped Roasted Almond Butter Banana & Cantaloupe Popsicle's | Vegan

Makes about 6 pops

3 large ripe bananas

1/2 cup runny roasted pure almond butter

1/2 cup unsweetened almond milk

1 Tbsp maple syrup

1/2 tsp vanilla

1/2 tsp cinnamon

1/2 to 1 cup cantaloupe cubes

Optional toppings:

3-5 oz. of dark chocolate, melted

1/2 cup chopped almonds

Add all of the ingredients to a high speed blender (except the optional toppings) and blend until smooth. Taste and add more cantaloupe if needed. Pour the mixture into ice pop molds until it reaches the top. Freeze for 6-7 hours, or overnight, until solid.

For an optional and tasty garnish, melt chocolate using the double broiler method and dip the tops of the pops into the chocolate and then immediately into crushed almonds. Don't wait too long here as the chocolate solidifies very quickly. Lay them on parchment paper and refreeze for about 10 minutes. Enjoy immediately!


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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes & inspiring nature and travel photography!

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