Yes, you can make vegan fudge pops! A base of coconut milk and banana gives these beauties a creamy texture. Cocoa powder, vanilla and a pinch of sea salt makes them delicious.
Vegan Salted Chocolate Fudge Pops Recipe
3/4 cup full fat coconut milk
1 medium banana, frozen and cut into chunks
2 tablespoons natural cocoa powder
2 tablespoons pure maple syrup
1/4 teaspoon pure vanilla
1/8 teaspoon fine sea salt
Wooden craft sticks
Add coconut milk, frozen banana chunks, cocoa, maple syrup, vanilla and sea salt to blender container. Cover and blend until smooth. Pour blended mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick through foil. Freeze until solid, about 6 hours.
Makes 4 fudge pops
Cooling, juicy watermelon is a delicious addition to a mint mojito cocktail. To make a watermelon mojito, start by muddling seedless watermelon chunks with a handful of fresh mint leaves and some sugar. Top with light rum, fresh lime juice and club soda. Sip and enjoy the taste of summer.
Watermelon Mojito Cocktail Recipe
1/4 cup chopped seedless fresh watermelon
6 fresh mint leaves
1 teaspoon sugar
1 ounce light rum such as Bacardi
1/2 ounce fresh lime juice
2 ounces club soda or sparkling water, chilled
Garnish: lime wedges, additional watermelon chunks and mint leaves
Add watermelon, mint and sugar to a heavy-bottomed glass and gently break up with a muddler or spoon (watermelon will release juices). Add rum and lime juice. Fill glass with ice. Top with club soda; stir gently. Garnish with lime wedges, additional watermelon chunks and mint leaves.
Makes 1 cocktail
I love BIG salads. This chopped salad features the best of summer. It starts with a bed of greens, and gets better when you pile on fresh toppings like cool and crunchy cucumber, juicy peaches and fresh basil. Add some ripe avocado and roasted sunflower seeds and you’ve got one tasty salad.
Avocado-Peach Vegetarian Chopped Salad Recipe
1 head heart of romaine lettuce, chopped
1 medium ripe peach, pitted and cut into chunks
1 small Persian cucumber, chopped (peel, if desired)
1/2 a medium ripe avocado, peeled, pitted and chopped
2 tablespoons shredded fresh basil leaves
2 tablespoons roasted sunflower seeds (I use unsalted)
2 teaspoons extra virgin olive oil
1 teaspoon fresh lemon juice
fine sea salt and freshly ground black pepper
Place chopped lettuce in a large bowl. Arrange peach, cucumber, avocado, basil and sunflower seeds on bed of lettuce. Just before serving, drizzle salad with olive oil and lemon juice and toss to coat. Season to taste with salt and pepper.
Makes 1 BIG salad
More Summer Salad Recipes:
Fresh Zucchini Salad from Bourbon and Honey
Summer Panzanella with Peaches and Kale from The First Mess
Super hot weather calls for a super easy popsicle recipe. This icy pop has only 3 ingredients. Simply blend watermelon with lime juice and honey, and freeze the mixture in ice pop molds. To make the popsicles extra refreshing, I added chopped watermelon to the popsicle mold for a double watermelon hit in each bite. It’s summer on a stick.
Watermelon Ice Pops Recipe
2 cups fresh watermelon chunks, seedless or seeds removed
1 tablespoon fresh lime juice
1 tablespoon honey or organic evaporated cane sugar
1/2 cup finely chopped fresh watermelon chunks, seedless or seeds removed (for garnish)
Wooden craft sticks
Add 2 cups watermelon, lime juice and honey to blender container. Cover and blend until liquid and smooth (mixture should look like watermelon juice). Remove and discard foam from top of juice.
Divide remaining 1/2 cup finely chopped watermelon between popsicle molds. Pour watermelon juice mixture into popsicle molds. Cover tops of molds with foil; insert wooden stick through foil. Freeze until solid, about 6 hours.
Makes 4 ice pops