While I’ve never done a whole 30 myself, I like to use the label because it quickly gets across that this is dairy-free, sugar-free, and grain-free. I’ve essentially made this recipe every other week since May (seriously). Sometimes trials take a long time… why? Well basically I’d make the trial recipe, have 6 popsicles throughout the two weeks, and then repeat.
Luckily, every time it was delicious, so I ate these popsicles as a snack or dessert easily. So why so many trials? Beyond just taste, there are other things I wanted in this recipe (and my recipes in general):
- The consistency of the “batter”: It needed to be thick and creamy for texture, but not so thick that 1) my blender couldn’t handle it and 2) it took forever to pour into the molds.
- The amount of “batter”. The first time I did this I had about 3x the amount I needed. I wanted the exact amount to make 6 popsicles.
- The dipping of the chocolate. It took a bit of practice and time to figure out the best method to dip these bars and get the results I wanted. Omit if you want these to be truly whole 30 or find a whole 30 compliant chocolate.
Some FAQ’s/reasoning behind the recipe:
- Why soak the cashews? This is a key component to when your goal is to using cashews to make something creamy, like in a sauce or a dessert. Soaking them softens and makes it a lot easier to blend and achieve that luxurious creamy texture, rather than a slightly grainy one. Even with the most powerful blender, soaking is key. You can soak for up to half a day, but at least 2 hours (and honestly more if you can- I try to do 4 hours if possible) will do the trick. Soak in hot water if soaking for a shorter amount of time.
- Do you do whole 30? Why are these Whole 30? No, I don’t and I never have. It’s personally not for me. However, I enjoy my desserts and like having some options that I feel like I can easily have everyday without having sugar overloaded. In fact, with the bananas and nuts, these have a lot of nutrients and filling and healthy protein/fat. The reason I use the term Whole 30 is it quickly gets across that these don’t have dairy or refined sugar.
- Can I substitute the cashews? Short answer: no. Not without dramatically changing the flavor and texture of these pops. Cashews are one of the most mild tasting nuts out there, making them a perfect neutral base. Something else will add in a strong flavor.
- Can I substitute the nut butter? Absolutely. You can use any nut butter you have on hand. Just keep in mind it will affect the flavor.
- Can I use a dairy based milk? Absolutely. I didn’t because I wanted these to be dairy-less, but milk would do great here.
- Why do you have weights in grams for something that isn’t baking? I’ll say it all day, every day: IT’S EASIER. By using weights, I don’t need to use a single measuring cup or spoon. And I get perfect results every time. I put my blender directly on the scale, zero it out each time I add an ingredient, and then just add the ingredient in until the measured weight.
- How long do these last in the freezer? I’ve stored them in the freezer in an airtight container (to prevent freezer burn) for at least a month.
Whole 30 Creamy Peanut Butter Banana Pops
- 12 (85g) Medjool dates, , pitted
- 3/4 cup (85g) cashews, , soaked in warm water for at least two hours (ideally four and can be up to 1/2 day)
- 2 tablespoons cashew butter or peanut butter
- 1 ripe banana, (anywhere from 113g-120g)
- 1 cup almond milk, ,240g
- 2 tablespoons coconut oil, ,32g
- pinch sea salt
Chocolate Dip & Toppings:
- 1 cup chocolate chips of your choice
- 2 tablespoons coconut oil
- 1/4 cup toasted almonds and coconut, chopped
- Drain soaked cashews. Place all ingredients except chocolate dip/toppings in a blender. Blend until smooth and creamy.
- Pour into popsicle molds and freeze- it normally takes at least 3 hours to freeze.
Optional Chocolate Coating:
- Place chocolate chips and coconut oil in a microwave save or heatproof bowl.
- Double Boiler Method: Fill a small saucepot filled 1/2 way with water. Bring water to a simmer and place bowl over saucepot. Stir frequently and continue to heat until chocolate is fully melted.
- Microwave Method: Microwave the bowl in 30 second increments. After each 30 seconds, stir and check. Repeat until chocolate is fully melted. If you do longer than 30 seconds, there's a chance the chocolate will burn.
- Dip popsicles (after frozen) into chocolate or using a small spatula or fork, drizzle melted chocolate on top of popsicles. Optional: Sprinkle on almonds and coconut (do this quickly so it sticks to the melted chocolate- it won't work once it's hardened). Place on parchment paper. Place back in freeze for about 10 minutes to freeze.
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!