Do you remember straining to hear that merry tinkling of the ice cream truck? When I was a kid, it was a rare treat in our neighbourhood, so when you heard those faint first notes, it was a mad dash to run inside, find a parent, plead for change, and race back out before the truck disappeared around the corner. Most of the time we were placated instead with those garishly coloured, super sweet freezies that came in a box of a hundred and cut the corners of our mouths with their sharp plastic edges. At the time though, anything cold and tasty would do. Occasionally (the spectre of future dental bills looming large, I imagine) my mom would make homemade “juice popsicles” for us, which consisted of pouring whatever juice we had in the fridge into plastic moulds and freezing overnight. Can’t beat the simplicity of that.
These days, I’ve been experimenting with jazzing up those juice popsicles of my childhood. Summer has returned to the city with its full force, and I’m finding myself craving a cold treat all the time. These creamy, fudgey pops hit the spot – I could (confession – can, and sometimes do) eat the whole batch in a day. Full of healthy fats, mineral-rich cocoa powder, and protein from hemp seeds and almond butter, they are super nourishing. A fantastic alternative to those delectable (but much less nourishing) bars in your local convenience store freezer, these are a big crowd pleaser for all ages, and are vegan, gluten-free and sweetened only with banana.
- 1 can coconut milk (or sub half for coconut cream to be extra decadent)
- 2 heaping Tbsp unsweetened cocoa powder
- 2 Tbsp hemp seeds
- 3 Tbsp almond butter
- 1 banana
1. Combine all ingredients in a blender and blend on high until perfectly smooth (if not using a high-speed blender like a Vitamix, you may have to blend for longer to ensure the hemp seeds get thoroughly incorporated).
2. Pour into popsicle moulds (this batch makes 6 popsicles in my medium-sized moulds). Freeze overnight for best results.