These vegan banoffee pie popsicles are the perfect gluten free summer treat to keep cool when the heat hits.
Real talk- popsicles are one of those timeless summer treats that never go out of style.
I feel like every kid has a distinct childhood memory attached to popsicles. For me, I have the memory of licking creamsicle orange syrup from my wrist as it trickles down my hands. It was messy but man, it was SO worth it.
Years later I still gotta get my popsicle fix, but this time I’m changing it up with a fancier version: my Vegan Banoffee Pie popsicles. Literally, the creamiest, dreamiest of desserts. If you haven’t yet had the pleasure of having a slice of banoffee pie, picture a mouthful of flavours like banana, toffee and cream. YUM.
How to Make Vegan Banoffee Pie Popsicles
I decided to create a recipe that echoes those flavours but also give it a healthy spin. These vegan banoffee pie popsicles are protein packed from chia seeds and loaded with natural sugars from dates and ripe bananas- they’re an essential accessory for beating the heat this summer. I layer together a naturally sweet caramel made of ripe dates and maple syrup with a creamy coconut milk chia pudding complete with ripe bananas and top it off with a dairy-free chocolate dip and crushed banana chips for crunch. I’m KINDA obsessed with them.
I swear to you, if you bust out these babies at your next picnic party you will surely rock the spotlight.
Now I want to hear from you guys!
What kind of healthy summer treats are a must at your picnic parties?
Have you tried making these Vegan Banoffee Pie popsicles?
Comment below with your ideas!
Vegan Banoffee Pie Popsicles
- 3 bananas
- 1/2 cup dark chocolate (dairy free) melted
- 1/2 cup crushed banana chips
- In a food processor or blender, puree the coconut milk, ripe banana, and yogurt until smooth. Transfer to a bowl or container with the chia seeds and allow to sit overnight.
- Meanwhile, add the dates and almond milk to a small saucepot fitted with a lid over medium heat. Heat for 5 minutes until the dates soften, then transfer to the food processor or blender with the maple syrup and salt and puree until smooth and jammy. Swirl the caramel into the coconut milk mixture.
- Cut the banana in half lengthwise, then again cross wise to yield 4 slices. Fill the popsicle molds with the chia pudding mixture and insert one banana piece into the popsicle mold. Insert the popsicle stick and freeze until solid.
- When ready to eat, carefully remove the popsicles and dip the tip into the dark chocolate. Working quickly, sprinkle with crushed banana chips and enjoy!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.