Hey heyy! I hope everyone had a fantastic Memorial Day Weekend. I didn’t do any traveling, but I kept myself pretty busy with yard work and spent some time with Matt, some friends and my mom. I LOVE where I live, but after Memorial Day weekend, it’s pretty much game over as far as hitting up my favorite spots without a wait and traveling around town.. hellloooo beach traffic. I will say, however, sometimes I feel like a tourist in my own state because of all of the places I have yet to try. It’s to the point where I’ve started a list and I’m proud to say I knocked of many out this past weekend. So on Sunday afternoon, my friend Stephanie and I ventured into downtown Westerly to Bridge and sat outside. The restaurant is right on the water (the Pawcatuck River) and the weather was perfect. We browsed their menu beforehand and there were about 10 dishes with my name written all over it so it was a no-brainer. She’s a wicked foodie (& she’s a dietitian too, sooo yes) just like me, so we split both the buddha bowl and the black bean burger because why not try everything you can in one sitting? I’ll definitely be back and I highly recommend checking it out if you live or vacation in South County.
Drooooool. I need to recreate this buddha bowl ASAP; it has squash, quinoa, pesto, feta and some other gooooods. The homemade chips were delicious too and you better believe I dunked them in the pesto.
ANYWHO. Back to the real reason you came here. I finally got my hands on mini popsicle molds so I couldn’t wait to make a dessert. These chocolate chip peanut butter mini pops are the perfect little summer treat; they’re dairy free but still suuuper creamy like ice cream from the combination of the coconut milk and frozen banana. The pops are made with 7 simple ingredients (plus optional chocolate drizzle), prepared in 5 minutes then ready in a few hours (if you can wait that long!)
Chocolate Chip Peanut Butter Mini Pops
- 1 cup coconut milk
- 1/2 cup peanut butter
- 1 frozen banana
- 3 medjool dates, pitted or sweetener of choice to taste
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/3 cup mini chocolate chips (I used Enjoy Life Foods)
Chocolate Drizzle (optional)
- 2 tbsp mini chocolate chips
- 1/2 tsp coconut oil
Blend all of the ingredients (except the mini chocolate chips) until combined and smooth.
Stir in the mini chocolate chips then divide the mixture evenly among the popsicle molds. Freeze for at least 2 hours.
To make the chocolate drizzle, warm the coconut oil and the chocolate chips in a very small sauce pan over low heat. Stir until combined then remove from heat. Once the popsicles were frozen, I spooned some of the chocolate drizzle on the top and let it run down however it wanted. It freezes quickly and makes a chocolate shell coating.
-I used SO Delicious Culinary Lite Coconut Milk, but you can use full fat coconut milk if you'd like. I'm sure it would work just fine with other milks (both dairy & non-dairy).
How fun are these? If I hadn’t gotten the popsicle molds, I probably would’ve still ended up making them a different way. This article from the The Kitchn has some tips on how you can make popsicles without molds!
What’s your favorite summer treat? Also, please tag @greensforgains so I can see your creations. 🙂