The great thing about making your own popsicles is that you can use any combination of ingredients your heart desires. I’ve been into almond butter, banana and jelly sandwiches lately – maybe because becoming a mom has brought the kid out in me again. It’s a nostalgic flavour combination – bringing me back to summer picnics and long days spent by the pool snacking on easy and tasty PB&J sandwiches.
I got a chance to try the newly updated almond milk by Earth’s Own – a brand that makes a regular appearance in our kitchen. I like that they’re a Canadian company and that their newest formulation is noticeably thicker and smoother. This makes it a great ingredient to use in popsicles or smoothies.
I intend to make many, many more popsicles this summer. The flavour combinations are endless. Oh, and this one is #babyapproved.
Banana, Almond Butter & Jelly Popsicles
Banana Nice Cream
4 ripe bananas, chopped
1 cup of unsweetened almond milk (I like Earth’s Own So Fresh)
2 dates or a tbsp of maple syrup
1 tbsp of almond butter
Chia Jam Swirl
1 cup of seasonal berries, such as strawberries, raspberries and blueberries
1 tbsp of black chia seeds
1/4 cup of water
Prepare the chia jam by placing all the ingredients in a pot over med-high heat. Bring to a boil then down to a simmer. Simmer for about 5 min, then blend and set aside to cool.
Make the banana nice cream by blending all the ingredients in a high speed blender until smooth. Add more almond milk if necessary (it will depend on the strength of your blender).
Once the chia jam has cooled, assemble your popsicles by pouring layers of banana nice cream and chia jam into a popsicle mold (I use this one, but you can also use paper cups). Use a knife to swirl. Add an extra layer of almond butter to the top. Add your popsicle stick, and place in the freezer for 4-6 hours.
This post was created in partnership with Earth’s Own So Fresh. As always, food photography, recipe development and opinions are 100% my own.