Man, has it been hot in New York. Every year, I forget this kind of heat - the sweltering humidity right before it storms, the heat waves. It’s like seasonal amnesia. If you grew up in dry heat like me, I genuinely believe we can’t tolerate humidity - it’s not in our bones.
This time of year, I’m always too hot and looking for cooling things. My favorite warm weather snack is a huge bowl of super chilled watermelon - my all-time favorite Summer love. I’ve been using my popsicle molds like crazy since I’m always looking for some kind of chilled treat. Sometimes it’s leftover green smoothie popsicles, berry & yogurt pops or something a little more decadent. This recipe is from Virpi & Tuulia’s lovely new book N'ICE CREAM - which should be your Summer staple. It’s filled with vegan (or non-dairy) ice creams and desserts that you can whip up in 5 minutes with simple, pure ingredients. These pops are like ice cream - super creamy with nothing but a blender. Plus, I love anything that marries tahini & chocolate together. 90 percent humidity might not be fun, but eating ice cream pops isn't so bad either.
Creamy Tahini & Cacao Popsicles (Gluten-free, Vegan)
- 2 cans fun fat coconut milk (refrigerated overnight)
- 1 ripe banana
- 2 tablespoons tahini
- 2 tablespoons maple syrup or other sweetener
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- 2 large bananas
- 2 heaping tablespoons almond butter
- 2 tablespoons cocoa or cacao powder
- 2 tablespoons raw cacao nibs
- Pinch of sea salt
For tahini layer: Once coconut milk has been chilled, scoop out thick, solid white cream & add to a blender. Add banana, tahini, maple, vanilla, and sea salt then blend until smooth. Add to a mixing bowl and set aside.
For chocolate layer: In the same blender, puree banana, nut butter, cacao/cocoa powder and sea salt in a blender. Mix in cacao nibs by hand then, set aside.
To assemble: Layer tahini & chocolate (using chocolate a bit more sparingly) between eight popsicle molds. Chill for 4 to 6 hours. Serve & enjoy.