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Just a short and sweet post today. I’ve been visiting my sister and her family for the weekend, so my thoughts are far from blogging! Last week I met my little three month old nephew for the first time. And he’s won my heart.
Family time has been rich with good conversations, easy dinners, plenty of playtime with the little guy, walks in scenic areas, an outdoor Amos Lee concert, and these tasty and refreshing popsicles. I created the recipe before I left for this trip, but couldn’t help but go out to buy popsicle molds to make them for my chocolate-loving relatives once I got here. Sweetened entirely with fruit and just a bit of stevia, they taste indulgent and super creamy. If you don’t have stevia, feel free to use about a tablespoon of maple syrup or honey instead.
Looking for more frozen treat ideas? The dog days of summer are just getting started. Here are a few that have made my mouth water lately:
- Dairy-Free Strawberry Ice Cream from She Let Them Eat Cake
- Caramel Ice Cream with Apple Cinnamon Topping from Diet, Dessert and Dogs
- Rooibos Tea Ice Cream from The Spunky Coconut
Chocolate Banana Ice Cream Pops
Makes about 4 popsicles
2 medium, ripe bananas, sliced and frozen
¾ cup canned coconut milk (full fat)
2 tablespoons unsweetened cocoa powder
10 drops liquid stevia
Combine all of the ingredients in a blender and blend on high until smooth and creamy. Divide among popsicle molds, insert sticks, and freeze until solid or for at least 5 hours. Serve.
Tip: To easily loosen the pops from the mold, run the mold until hot water for about 10 seconds before pulling the pops out.
Find more healthy recipes at Slightly Indulgent Tuesday!