Almond Butter Fudgsicles

These Almond Butter Fudgsicles are an easy vegan, gluten-free and refined sugar-free treat to see us through this heatwave.

overhead shot of Almond Butter Fudgsicles on a wooden board

Like everyone experiencing this massive heatwave we are feeling a little frayed around the edges in our house. We live in a compact railway cottage in North London and at the moment it feels like a hotbox. It seems impossible to get any room cool. All curtains are drawn throughout the day, windows as wide open as can be, extravagantly purchased oscillating tower fans constantly following us around the house. Yet still our bedrooms are measuring 30 degrees at 2am. This is weather I cannot get accustomed to. Hey, I signed up for the drizzly grey weather London is renowned for. I am a firm believer that brollies should be a staple companion and one never leaves the house without the buggy rain cover and a waterproof mac.

overhead shot of Almond Butter Fudgsicles on a wooden board

No such luck at the moment. Our poor bay tree, the only plant I truly love and tend to in our garden has succumbed to the elements and boasts beautifully crisp brown leaves where luscious fragrant green ones used to be. However, the fault probably lies in the fact that I got involved in its wellbeing at all. It’s just as well that old death fingers here had astroturf laid in lieu of a lawn a few years ago so thankfully our fake grass is thriving. Not that sitting out in the garden is an option at the moment. We spend most mornings in the park or local paddling pool and those couple of hours are enough to ensure you don’t venture out for the rest of the day.

overhead shot of Almond Butter Fudgsicles on a wooden board

Anything cold is a godsend in our life at the moment and I’m basically living off iced tea and salads. We are going through bags of ice and cucumber like there is no tomorrow and I’ve really been working on my vinaigrette repertoire to ensure varied meals.

I’m trying to be more mindful in my eating these days, as I’d let laziness creep into my food choices. Turns out oatcakes with almond butter are not a valid meal choice. So when the craving for a popsicle hits both Cole and I (a daily occurrence) then I need to reach for something that aren’t Tangle Twisters. Although I think they are just called Twisters these days, and not nearly as tasty as I remember either, having given into temptation a few weeks back.

overhead shot of Almond Butter Fudgsicles on a wooden board

These Almond Butter Fudgsicles though have been really hitting the spot and so much more satisfying than your average popsicle. Not only are they tremendously easy to bring together, merely requiring 5 minutes, a blender and a popsicle mould. But all of the ingredients, almond butter, coconut milk, maple syrup, chocolate and salted almonds are my larder staples. They might actually all be in my top ten favourite ingredients in the larder so it is no wonder that I have become quite enamoured with these Fudgsicles.

overhead shot of Almond Butter Fudgsicles on a wooden board

I think it tells a great deal about how simple these Almond Butter Fudgsicles are to make if I am getting the blender out a 9pm on a weekday, having only just got the children to sleep after a mammoth two hour settle from hell, dinner yet to be made and an episode of Marvel’s Agents of Shield waiting in the wings.

overhead shot of Almond Butter Fudgsicles on a wooden board

So the fudgsicles themselves are a cinch but even the chocolate almond dip is a five minute job once the fudgsicles are frozen. Dark chocolate melted with coconut oil is a bit of a magical beast, as it freezes immediately into a hard shell as soon as it touches the fudgsicle. Meaning that you pour your coconut chocolate into a tall glass, dip your fudgsicle in and out, and then by the time you are presenting it onto parchment so you can do the next one, the chocolate is practically set. It just leaves you enough time to sprinkle in some crushed salty almonds and then you are done. I’d recommend placing them in the freezer to set nice and hard but that only takes about 10 minutes. Then they are ready for your cool down. Gosh, don’t we need it.

overhead shot of Almond Butter Fudgsicles on a wooden board

Print Recipe
Almond Butter Fudgsicles
These Almond Butter Fudgsicles are an easy vegan, gluten-free and refined sugar-free treat to see us through this heatwave.
overhead shot of Almond Butter Fudgsicles on a wooden board
Course popsicle
Cuisine British
Keyword popsicle
Prep Time 15 minutes
Cook Time 5 minutes
Servings
8 fudgsicles
Ingredients
  • 1 tin coconut milk 400g
  • 100 g drippy almond butter
  • ½ teaspoon vanilla extract
  • 50 ml maple syrup
  • ¼ teaspoon salt
  • 200 g 70% dark vegan chocolate
  • 2 tablespoons coconut oil
  • 2 tablespoons salted almonds roughly chopped
Course popsicle
Cuisine British
Keyword popsicle
Prep Time 15 minutes
Cook Time 5 minutes
Servings
8 fudgsicles
Ingredients
  • 1 tin coconut milk 400g
  • 100 g drippy almond butter
  • ½ teaspoon vanilla extract
  • 50 ml maple syrup
  • ¼ teaspoon salt
  • 200 g 70% dark vegan chocolate
  • 2 tablespoons coconut oil
  • 2 tablespoons salted almonds roughly chopped
overhead shot of Almond Butter Fudgsicles on a wooden board
Instructions
  1. Pour the coconut milk, almond butter, vanilla extract, maple syrup and salt into a blender and whizz together until smooth.
  2. Pour into popsicle moulds, sticking a wooden stick through each one and place in the freezer overnight to set.
  3. Remove the fudgsicles from the moulds, running briefly under the hot water tap if they are proving stubborn, and place on a parchment lined baking tray and back into the freezer until ready to dip.
  4. Melt the chocolate with the coconut oil in a bain marie or a metal bowl set over simmering water, then once melted pour into a glass.
  5. Get your chopped almonds to hand.
  6. Remove your fudgsicles from the freezer and dip in and out of the melted chocolate quickly. Place back onto the parchment lined baking tray and sprinkle with the crushed almonds.
  7. Repeat with each fudgsicle then place back into the freezer for 10 minutes to set firm. At this point they are ready to eat or you can decant them into a more convenient sized freezer safe container until needed.

SHOP THE RECIPE

I used this Norpro Frozen Ice Pop Maker, for this recipe and it’s one of my favourite moulds to use. Very sturdy and easy to remove the fudgsicles if you run them briefly under hot water then they slide out.

I would be remiss if I didn’t mention my Vitamix® Pro750 Food Blender, Copper UK Model since it’s one of my most favourite kitchen appliances and I use it almost daily, not least to make these fudgsicles. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!

Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Vegan Mango Lime Fro-Yo

Vegan Mango Lime Fro-Yo

Mango Turmeric Coconut Smoothie Pops

Mango Turmeric Coconut Smoothie Pops {vegan}

Peanut Butter Oaty Chocolate Cookies

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

Vegan Mango Lime Fro-Yo

This Vegan Mango Lime Fro-Yo is made using just three ingredients. If you can get hold of Alphonso mangos then your frozen yoghurt will be the sweetest, most fragrant and refreshing treat you’ll make this summer.

Vegan Mango Lime Fro-Yo

When I was sixteen one of my close friends moved to Singapore with her family for a year. I seized on this opportunity to visit her during the school Easter holidays and had a brilliant time. But of all the things we did and experiences we had the three major memories about my trip are as follows.
1. How amazing the food was at the food court in the mall.
2. I had the worst sunburn of my life. Then the next day I went out and got sunburnt again. Ouchy.
3. The only cure for sunburn, according to my friend’s mother was plenty of aloe vera on the skin and lots of frozen mango in the tummy.

Vegan Mango Lime Fro-Yo

We would halve our mangos and put them in the freezer in the morning and when we returned from our gallivanting around the city we dug into our frozen mango halves with a spoon. At first they were rock solid but half way through the fruit would yield and become the most delicious and deserved treat after a day in the smoggy heat. In my mind there is no better respite from a muggy June in the city than copious amounts of frozen mango. But just to take it up a notch I have been treating us all these past couple of weeks to this easy Mango Lime Fro-Yo.

Vegan Mango Lime Fro-Yo

This Fro-Yo has just three ingredients and as such the quality of the ingredients really matters. Lately our local farmers’ market (Stroud Green Market – where you can usually find me behind my cake stall when I’m not on maternity leave) has had an Alphonso mango stall. Now in general Alphonso mangos are considered to be quite expensive but on my recent Ocado shop I was astounded how much they charged me for two rock hard, bland and pale regular mangos. The Alphonso mangos I bought from the farmers’ market were actually about a similar price, £7.99 for a box of six. Now the mangos might have been a little small but inside they harboured the most beautifully vibrant orange flesh and were the sweetest, creamiest and richest mangos I have ever tasted. When you are making a three ingredient mango fro-yo, these are the mangos you need. However, playing devil’s advocate, I also made this fro-yo using my regular Ocado mangos and another version with the packets of pre-frozen mango and all fro-yo iterations were still pretty fabulous so if you can’t get hold of Alphonso mangos then you can certainly make do and still be a happy bunny.

Vegan Mango Lime Fro-Yo

I am not vegan but chose to make this Mango Lime Fro-Yo vegan stylee because dairy and I don’t always get on so well. I don’t avoid it as such but if there is a recourse to switch it up without compromising on a recipe at all then I’m all for it. Plus using coconut yoghurt adds a little sweetness meaning that teamed with the luscious Alphonsos there is no need to add any extra sweetener.

Vegan Mango Lime Fro-Yo

The recipe is so simple, peel and de-stone your mangos, cutting the flesh into cubes. Place in the freezer overnight and then the next day blend it up with the limes and coconut yoghurt. You might need to really push the mixture down to the blender’s blades and scrape the sides often as there is not a lot of liquid in there. But really that’s all there is to it. I like it best straightaway out of the blender, it’s very scoopable and smooth. However, you can decant it and place the fro-yo into the freezer for a couple of hours to firm up a little. The longer you leave it in the freezer though the more icy it will become.

Vegan Mango Lime Fro-Yo

In our house every season is fro-yo season but it’s pretty exciting now we are dangerously entering summer territory and there is absolutely no excuse not to be eating homemade fro-yo.

Vegan Mango Lime Fro-Yo

Print Recipe
Vegan Mango Lime Fro-Yo
This Vegan Mango Lime Fro-Yo is made using just three ingredients. If you can get hold of Alphonso mangos then your frozen yoghurt will be the sweetest, most fragrant and refreshing treat you’ll make this summer.
Vegan Mango Lime Fro-Yo
Prep Time 10 minutes
Servings
6 people
Ingredients
  • 600 g frozen mango*
  • zest and juice of 2 limes
  • 250 g coconut yoghurt
Prep Time 10 minutes
Servings
6 people
Ingredients
  • 600 g frozen mango*
  • zest and juice of 2 limes
  • 250 g coconut yoghurt
Vegan Mango Lime Fro-Yo
Instructions
  1. Place all the ingredients into the blender.
  2. Blend on medium speed, pushing everything down to meet the blade and scraping the sides often until the fro-yo is smooth.
  3. Eat straightaway or decant and place in the freezer for a couple of hours to firm up a little.
Recipe Notes

*If using fresh mango then peel, de-stone and cube the mango and place in the freezer overnight before using. I used Alphonso mangos in this recipe.

SHOP THE RECIPE

The blender that I have been using these past seven months since Luke was kind enough to buy me one for my birthday is the Vitamix® Pro750 Food Blender, Copper UK Model. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. It’s just a way for me to fund the blog so if you do click through then many thanks!! To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Watermelon Mint Granita

A glass of Watermelon Mint Granita on a table in front of plants

Everything But The… Bircher Museli

Everything But The… Bircher Museli is gluten-free and vegan, packed with oats, protein rich nuts and seeds and sweetness and fibre from dried apricots. Left to soak overnight with plant based milk and a crisp grated apple, then mixed with coconut yoghurt and berries the next morning, this is a rocket fuelled breakfast.

Everything But The... Bircher Museli

I am having a real love affair with oats at the moment. If I don’t have a good handful of gluten-free oats in whatever I’m eating then really it’s not worth bothering with. I’ve been making batches and batches of 15 minute Peanut Butter Oaty Chocolate Cookies which I’ll be posting about next week and they have been my main source of food over the past few days, all washed down with home-brewed Oatmeal Matcha Lattes which I also can’t get enough of. Another post coming your way soon is the next instalment of my Guide to Gluten-Free Flours series which discusses my favourite flour of them all – oat flour – it’s all about the flavour! In short, everything is coming up oatmeal for me at the moment. Then as the icing on the cake there is this Everything But The… Bircher Museli which I’ve been devouring for breakfast most mornings since Beau was born.

Everything But The... Bircher Museli

Now, I say breakfast but when you are awake virtually 24/7 then you have to ask yourself the philosophical question, what is breakfast really? And also, who am, where am I and what day is it? The world is one big fuzz at the moment and I’m breaking no fasts as I’m eating throughout the night hours to keep me awake so I don’t fall asleep on top of my baby. Although now we know why he doesn’t like lying down and only feeds in fits and starts – he has the most terrible acid reflux and unless he is upright against my chest in the sling then he is pretty unhappy. As am I. Since I had debilitating acid reflux for most of my pregnancy I can more than sympathise with the little guy but it is so upsetting to see him in such pain when I’m nursing him. And then even more upsetting when it all comes back up afterwards. All that effort for nothing. It’s a struggle for both of us.

Everything But The... Bircher Museli

We are trying to sort out the right medication and dosage levels with the GP to ease his reflux but it’s certainly taking time to work out how best to treat it. It’s certainly not an unusual problem in babies so at least we know eventually it will correct itself but in the meantime feeding Beau and getting him to keep it down is my main priority and sleep is an abstract concept of days gone by.

Everything But The... Bircher Museli

During these brain fogged times oats have become my new best friend. I have always enjoyed them but my digestive system couldn’t cope with them for the longest while, even the gluten-free ones. I don’t know if it’s because of all the work I have been doing to heal my gut but lately I’ve been gradually incorporating oats back into my diet and so far I seem to be quite well on them which of course has led to obsession.

Everything But The... Bircher Museli

Back before my gluten intolerance was diagnosed I ate Bircher Museli for breakfast every day. I loved it. So easy to make a big batch of the dry museli mix on your Sunday prep and then every evening take a couple of minutes to cover a portion with milk and leave it overnight to soak in the fridge. The next morning I would mix in a bit of yoghurt to make it really creamy and toss in a bunch of berries. So delicious. Of course back then it was regular oats, cows milk and yoghurt I used in the recipe and little did I know it was that seemingly healthy breakfast which was the source of my crippling digestive troubles later on in the day. It was a long road to understand that one.

Everything But The... Bircher Museli

Now that I’m more informed as to what foods my body is happiest with, I use gluten-free oats and leave out the bran in the museli mix. I then sub in a bunch of nuts and seeds for nutrition, flavour and crunch and also use plant based yoghurt and milk which I find so much easier to digest. Also because of Beau’s reflux it makes sense for me to keep to a lactose free diet so I’m not exacerbating his troubles.

Everything But The... Bircher Museli

I like my Bircher Museli to be ultra creamy so I add a generous amount of milk and yoghurt to my oats but if you like your oats a little sturdier then just add a third less milk and yoghurt.

In fact the whole recipe can really be adapted any which way to suit your tastes, intolerances and larder contents. If you don’t have dried apricots then dates or figs will be good too. Pumpkin seeds can be changed to sunflower seeds. The almonds and pecans could just as easily be walnuts and hazelnuts and if you don’t like coconut then just leave it out. Equally if you don’t have an issue with lactose then feel free to use cow’s milk and yoghurt. Although if you would like to try something new then I do really recommend the plant based alternatives which impart so much flavour. My favourite, as noted below, is a mix of coconut and almond milk with cooling coconut yoghurt. You can use the natural flavoured coconut yoghurt but if you want a real treat then the vanilla coconut yoghurt is outstanding.

Everything But The... Bircher Museli

The recipe below though, as it stands, is my preferred way to incorporate all the delicious nutritious taste I need to get me through my current, and it seems never ending, sleep deprivation.

Print Recipe
Everything But The... Bircher Museli
Everything But The… Bircher Museli is packed with gluten-free oats, protein rich nuts and seeds and sweetness and fibre from dried apricots. Left to soak overnight with plant based milk and a crisp grated apple, then mixed with coconut yoghurt and berries the next morning, this is a rocket fuelled breakfast.
Everything But The... Bircher Museli
Prep Time 15 minutes
Servings
10 servings
Ingredients
Museli Mix
  • 275 g gluten-free jumbo rolled oats
  • 80 g dried apricots chopped
  • 50 g pumpkin seeds
  • 40 g almonds roughly chopped
  • 40 g pecans roughly chopped
  • 30 g ground flaxseed
  • 30 g desiccated coconut
  • 25 g chia seeds
  • 20 g sesame seeds
Bircher Museli (serves 1)
  • 40 g museli
  • 60 g almond milk
  • 60 g coconut milk
  • ½ granny smith apple grated
  • 60 g coconut yoghurt
  • Handful of mixed berries
Prep Time 15 minutes
Servings
10 servings
Ingredients
Museli Mix
  • 275 g gluten-free jumbo rolled oats
  • 80 g dried apricots chopped
  • 50 g pumpkin seeds
  • 40 g almonds roughly chopped
  • 40 g pecans roughly chopped
  • 30 g ground flaxseed
  • 30 g desiccated coconut
  • 25 g chia seeds
  • 20 g sesame seeds
Bircher Museli (serves 1)
  • 40 g museli
  • 60 g almond milk
  • 60 g coconut milk
  • ½ granny smith apple grated
  • 60 g coconut yoghurt
  • Handful of mixed berries
Everything But The... Bircher Museli
Instructions
Museli Mix
  1. Mix all the ingredients together at the beginning of the week then keep in a large glass storage jar until needed.
Bircher Museli
  1. In a small cereal bowl pour the milks over the museli then stir in the grated apple.
  2. Place cling film over the top then leave in the fridge overnight to soak.
  3. The next morning stir in the coconut yoghurt and sprinkle the berries over the top to serve.

Best Granola Bars

These Granola Bars really are the best. They are gluten-free and vegan with no refined sugar and plenty of energy boosting ingredients, plus they are super tasty.

Best Granola Bars (gluten-free, vegan, refined sugar-free)

Happy New Year! I am kicking off this year’s recipes with an old favourite of mine, my very Best Granola Bars, which have yet to feature on the blog. And now seems the perfect time what with all the good intentions abounding.

Best Granola Bars (gluten-free, vegan, refined sugar-free)

2018 is an exciting year, I’m at a place in my life where I am happily surrounded by children and babies. Not counting my own new arrival in April, several of my closest friends are pregnant and expecting in the first quarter of the year. And since most of my gifts, birthdays, Christmas or otherwise usually have a food theme, they can expect a batch of these Best Granola Bars to be materialising on their doorsteps during those first few days home from the hospital.

Best Granola Bars (gluten-free, vegan, refined sugar-free)

I started making these Best Granola Bars for my friends with newborns as I found they are absolutely perfect for the snacking that is an essential part of this time. Whether keeping up energy levels during middle of the night feeds, or when you can only cope with food that requires one hand since the other is occupied with your new bundle these Best Granola Bars are ideal. They are also pretty useful for offering to the plethora of guests clamouring to see the new baby or your hungry toddler who is a little disgruntled that your attention is now split with another child.

Best Granola Bars (gluten-free, vegan, refined sugar-free)

When I first had Cole the food I was eating got totally out of control, it was cake, chocolate and biscuits morning, noon and 2am. At a time when you are supposed to be looking after yourself for the sake of your newborn it’s absolutely impossible as tiredness takes over and everything within you is poured into looking after your new baby. Food is way down on your priority list after nursing, changing nappies, burping and sleeping but you really need some organic energy to keep you going. By the time Cole was a few weeks old I had graduated my eating habits to shop-bought granola bars but there are all sorts of hidden ingredients in them and although a better choice than biscuits they are not really that good for you either. All the ingredients in these Best Granola Bars are meant to satisfy, keep your hunger levels at bay and promote your energy whilst tasting pretty delicious.

Best Granola Bars (gluten-free, vegan, refined sugar-free)

I’ve put all my favourite seeds and nuts into this bar to boost up the protein. There is crunch from the chia seeds, almonds, pumpkin seeds and puffed rice. Chewiness from the dates and bags of taste, amped up by a little cinnamon and vanilla extract. Almond butter and coconut oil help to bind and there is no refined sugar, just the dates and a good splash of maple syrup.

I ate these Best Granola Bars for a lot of 2017 even without a newborn to look after. It goes without saying that you don’t really need a child to appreciate them, just an empty tummy that is looking at a vast empty chasm before its next meal.

Best Granola Bars (gluten-free, vegan, refined sugar-free)

Print Recipe
Best Granola Bars
Best Granola Bars are gluten-free and vegan with no refined sugar and plenty of energy boosting ingredients, plus they are super tasty.
Best Granola Bars (gluten-free, vegan, refined sugar-free)
Course snack
Cuisine British
Prep Time 20 minutes
Servings
16 Bars
Ingredients
  • 225 g gluten-free rolled oats
  • 100 g whole raw almonds roughly chopped
  • 70 g pumpkin seeds
  • 60 g gluten-free puffed brown rice cereal
  • 40 g chia seeds
  • 40 g ground flaxseed
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 175 g coconut oil melted
  • 150 g almond butter
  • 120 g pitted medjool dates
  • 75 g maple syrup
  • ¾ teaspoon vanilla extract
Course snack
Cuisine British
Prep Time 20 minutes
Servings
16 Bars
Ingredients
  • 225 g gluten-free rolled oats
  • 100 g whole raw almonds roughly chopped
  • 70 g pumpkin seeds
  • 60 g gluten-free puffed brown rice cereal
  • 40 g chia seeds
  • 40 g ground flaxseed
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 175 g coconut oil melted
  • 150 g almond butter
  • 120 g pitted medjool dates
  • 75 g maple syrup
  • ¾ teaspoon vanilla extract
Best Granola Bars (gluten-free, vegan, refined sugar-free)
Instructions
  1. In a large mixing bowl throw together the oats, almonds, pumpkin seeds, puffed rice, chia seeds, flaxseeds, cinnamon and salt and mix well.
  2. Pour into a blender, the coconut oil, almond butter, dates, maple syrup and vanilla extract and blend on high for a couple of minutes until the mixture is thick and caramel-like.
  3. Stir the blended mixture into the dry ingredients and mix very well until all the dry ingredients are completely coated. You may have to dig in with your hands at this point.
  4. Tip the granola bar mixture into a lined and greased 9 inch square tin and press very firmly into the tin with your hands until good and even.
  5. Place in the fridge for at least 4 hours or overnight.
  6. Remove from the tin and cut into bars.
Recipe Notes

Keep the granola bars in the fridge where they can reside happily for up to 2 weeks.

Mango Turmeric Coconut Smoothie Pops

The current heatwave in London necessitates the need to cool down by whatever means. We Brits may not built for this weather, but that’s when these Mango Turmeric Coconut Smoothie Pops come into play.

Mango Turmeric Coconut Smoothie Pops {vegan}

I love it when a recipe is as intuitive as this one was. I spend ages deciding over which one of my recipes I should post here next. Too long. In fact I spend more time fluctuating between whether I should post my new layer cake, or maybe that granola bar recipe which I have been slaving over this past week than actually making, photographing or writing about any of my recipes. Haven’t I just posted a layer cake last week. Is it really granola bar season? I need to just pick one and go with it.

Mango Turmeric Coconut Smoothie Pops {vegan}

Or just let the recipe choose me. Yesterday morning Cole and I made these Mango Turmeric Coconut Smoothie Pops (Ice lollies? Popsicles? I spent a good half hour deliberating over that one too) in 10 minutes as he sat on my kitchen top repeating, “Whatssat?”
“Mango, darling.”
“Mango Mummy…..Whatssat?”
“Mango, darling”
“Mango Mummy…..Whatssat?”
You get the picture.

Mango Turmeric Coconut Smoothie Pops {vegan}

I had been wanting to make ice lollies for days to cool us both down in this incessant heat. Our tiny victorian railway cottage has taken on the form of a casserole pot, trapping all the heat in and braising us in our own juices. By 3pm after Cole has woken up from his lunchtime nap and I have calmed him down from the injustice of being cooked in his sleep, then spending any time actually doing anything rather than chucking ourselves into the nearest paddling pool is inconceivable.

Mango Turmeric Coconut Smoothie Pops {vegan}

Yesterday morning though, as I scoured the fridge for breakfast food I came across a long forgotten mango which still looked pretty good. Not a moment later I declared lolly time and with glee Cole watched as I dragged the blender over. He loves helping with the smoothies so blenders get a fine welcome in our kitchen.

I peeled and chopped the mango, prompting the above conversation, threw the flesh into the blender along with a tin of coconut milk for healthy fats, a bit of almond butter for healthy protein and a teaspoon of turmeric, thereby warding off any form of horrible disease which may be winging its way in our future direction.

Mango Turmeric Coconut Smoothie Pops {vegan}

I forgot momentarily that toddlers don’t understand the concept of patience so Cole was quite indignant that we couldn’t enjoy them right away, and I realised my mistake over making such a hoopla about making lollies, the indignance threated to topple into something more when I extracted his sticky little hands from inside the filled lolly mould. However it was all made better when I poured him out a little leftover smoothie mix into a cup and he could stick his hand into that instead. It was a fine choice making them in the morning though as it meant that by yesterday afternoon when Cole awoke from his nap I earned Mother of the Year by presenting my grumpy little gnome with the perfect icy treat for surviving this blistering heat. I had one too, and we enjoyed them whilst splashing around in the paddling pool.

Print Recipe
Mango Turmeric Coconut Smoothie Pops
These deliciously cooling smoothie pops are full of good fats, protein and a teaspoon of turmeric.
Mango Turmeric Coconut Smoothie Pops {vegan}
Prep Time 10 minutes
Passive Time 8 hours
Servings
8
Ingredients
  • 1 mango
  • 400 ml coconut milk
  • 2 tablespoons almond butter
  • 1 teaspoon turmeric
Prep Time 10 minutes
Passive Time 8 hours
Servings
8
Ingredients
  • 1 mango
  • 400 ml coconut milk
  • 2 tablespoons almond butter
  • 1 teaspoon turmeric
Mango Turmeric Coconut Smoothie Pops {vegan}
Instructions
  1. Peel the mango and cut the flesh into rough cubes.
  2. Place in a blender with the rest of the ingredients and whizz until smooth.
  3. Pour carefully into ice lolly moulds and freeze overnight or at least 8 hours.

If you want smoothie pops that look like mine then you can buy the Norpro Frozen Ice Pop Maker from Amazon. I have been using mine for two summers now and love it. It comes with some wooden sticks when you need more they are also easy to buy from Amazon.

If you want to know what blender we use which provokes such a raucous response from my son then it’s the KitchenAid Artisan Blender. I smashed the glass jug once so we were without it for a couple of months before I got my act together to buy a new one. The cheapo blender we used in the meantime did not compare. I was so happy to get my blender back. I’ve had it for years and use it nearly every day.

The images above are affiliate links which means if you decide you want to use these links to buy your ice lolly maker or blender then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund my shopping list so if you do click through then many thanks!!

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

These Banana Peanut Butter Streusel Muffins are fluffy, generous and richly flavoured. What’s more they are vegan and gluten-free to boot.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

I have found myself getting more and more interested in vegan baking. It began at the farmer’s market when the usual vegan cake stall took a few weeks absence and I was inundated with requests for vegan cakes in the interim. Being a free-from baker naturally lends itself to such enquires and I welcome them. I love a project and removing eggs and butter from the equation certainly challenges an enthusiastic baker.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

I myself am not vegan, although these days I do try to avoid dairy. From childhood I have always had a problem with milk, claiming drinking it made my ‘ears pop.’ I don’t know what that means now, in fact my nursery teacher didn’t know at the time either and I have horrible memories of being forced to zap the stuff up through a straw from little milk bottles, sitting in a torturous circle with the other children. My poor childhood trauma. It seems since having Cole though (two years ago this week!) my dairy intolerance has increased. So vegan cakes and dairy-free cakes have started to hold more interest for me.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

Experimenting with non-dairy, no egg cakes has been fraught with failure. I mastered a Chocolate Almond Butter Fudge Cake for the stall quite quickly, which I’ll be sharing the recipe of soon, but some vegan customers at the stall always seemed disappointed when a chocolate cake was the only vegan option.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

It seems bananas are the next step in vegan baking, combined with the peanut butter here they bind the cake together well without the need for an egg substitute like a chia or flax egg. In fact the crumb is so fluffy that the sponge is a bit of a revelation. There is a fair amount of leavening used with the baking powder and bicarbonate of soda but that doesn’t bother me and the effects can’t be tasted.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

I do love a muffin with a hearty streusel so here I have gone haywire with chopped banana chips and salty peanuts. I always make the streusel topping for the muffin first and then place the topping in the freezer to firm. This helps the streusel from sinking into the muffin when it goes into the oven and retain a crunch. If you leave the streusel in the freezer for too long don’t worry at all, just chop roughly with a knife or pulse quickly in the food processor to loosen the crumbs.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

The Banana Peanut Butter Streusel Muffin is also gluten-free. I chose sorghum flour, which is demanding in its presence but its earthy tones pair well with the bananas and peanut butter so it doesn’t overpower the cake but blends nicely. It’s included in my current favourite combo of gluten-free flours, sweet rice flour, millet flour, potato starch and tapioca starch which together create a lovely texture for the muffin and are a good base for the sorghum flour to shine.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

Creating cakes which are gluten-free, vegan but can also pass muster with friends, family and customers who can eat anything is actually brilliant fun. So far I have been rewarded with some truly outstanding cakes and although the blog itself isn’t going to turn vegan anytime soon, I will definitely be including more vegan recipes in my repertoire.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

Print Recipe
Banana Peanut Butter Muffins {vegan, gluten-free}
Fluffy, generous and richly flavoured Banana Peanut Butter Streusel Muffins
Banana Peanut Butter Streusel Muffins {vegan, gluten-free}
Prep Time 30 minutes
Cook Time 30 minutes
Servings
15 large muffins
Ingredients
  • 140 g sweet rice flour
  • 100 g sorghum flour
  • 80 g millet flour
  • 40 g potato starch
  • 40 g tapioca flour
  • 2 teaspoons cinnamon
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 240 ml unsweetened almond milk
  • 200 ml olive oil
  • 2-3 bananas about 200g
  • 125 g peanut butter
  • 120 g caster sugar
  • 120 g soft light brown sugar
  • 2 teaspoons vanilla extract
For the streusel
  • 45 g sweet rice flour
  • 30 g sorghum flour
  • 25 g millet flour
  • 25 g caster sugar
  • 25 g soft light brown sugar
  • 40 g dried banana chips roughly chopped
  • 40 g salted peanuts roughly chopped
  • 1 teaspoon cinnamon
  • 90 g coconut butter*
Prep Time 30 minutes
Cook Time 30 minutes
Servings
15 large muffins
Ingredients
  • 140 g sweet rice flour
  • 100 g sorghum flour
  • 80 g millet flour
  • 40 g potato starch
  • 40 g tapioca flour
  • 2 teaspoons cinnamon
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 240 ml unsweetened almond milk
  • 200 ml olive oil
  • 2-3 bananas about 200g
  • 125 g peanut butter
  • 120 g caster sugar
  • 120 g soft light brown sugar
  • 2 teaspoons vanilla extract
For the streusel
  • 45 g sweet rice flour
  • 30 g sorghum flour
  • 25 g millet flour
  • 25 g caster sugar
  • 25 g soft light brown sugar
  • 40 g dried banana chips roughly chopped
  • 40 g salted peanuts roughly chopped
  • 1 teaspoon cinnamon
  • 90 g coconut butter*
Banana Peanut Butter Streusel Muffins {vegan, gluten-free}
Instructions
  1. Pre-heat the oven to 160°C and line a muffin tin with muffin cases.
  2. First prepare the streusel by whisking the flours, sugars, banana chips, peanuts and cinnamon together. Rub the coconut butter into the dry ingredients until you have achieved a rough crumb.
  3. Spread the streusel out onto a lined baking tray and place in the freezer whilst you prepare the rest of the muffins.
  4. In a large bowl whisk together the flours, cinnamon, baking powder, bicarbonate of soda and salt and set aside for a moment.
  5. Beat together the almond milk, olive oil, mashed bananas, peanut butter, sugars and vanilla extract.
  6. Add the wet ingredients to the dry ingredients and mix well.
  7. Divide the batter evenly between the cupcake cases then sprinkle over the streusel topping.
  8. Bake for 25 -30 minutes, or until an inserted cocktail stick comes out clean.
  9. Remove the muffins from the muffin tin straightaway and cool on a wire rack.
Recipe Notes

*coconut oil, solidified. If your kitchen is especially warm then refrigerate the liquid coconut oil to solidify.