#veganpopsicles

Indulge in these creamy and chocolaty vegan popsicles made with ripe bananas and dairy-free chocolate. They're perfect for satisfying your sweet cravings on a hot day!

Ingredients: 3 ripe bananas. 1/2 cup dairy-free chocolate chips. 2 tablespoons coconut oil. 1/4 cup crushed nuts or shredded coconut optional.

Instructions: Cut bananas in half and peel them. Put a popsicle stick into the end of each banana half that has been cut off. Lay the bananas out on a baking sheet lined with parchment paper. Freeze for about an hour. In a bowl that can go in the microwave, melt the coconut oil and chocolate chips together for 30 seconds at a time until the mixture is smooth. Take the bananas out of the freezer and coat each one evenly with the melted chocolate. Possible: Put shredded coconut or nuts that have been crushed on top of the chocolate-covered bananas. Put back on the tray and freeze for two more hours, or until the food is completely firm. After it's frozen, serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

With shredded carrots added for a fun surprise, these vegan peanut butter cup popsicles are a great mix of creamy peanut butter, rich coconut milk, dairy-free chocolate, and a hint of sweetness from maple syrup.

Ingredients: 1 cup creamy peanut butter. 1/4 cup maple syrup. 1 can 13.5 oz full-fat coconut milk. 1/2 cup dairy-free chocolate chips. 1/4 cup shredded carrots.

Instructions: Put creamy peanut butter and maple syrup in a bowl and mix them together until they are smooth. Slowly whisk in the coconut milk until it is well mixed in. Mix in the chocolate chips and carrot shreds that don't contain dairy. Place the mix into popsicle molds. Put in the popsicle sticks and freeze until solid, which should take at least 4 hours. Take them out of the molds and enjoy once they're frozen.

Prep Time: 10 minutes

Cook Time: 240 minutes

The sweet and sour tastes of strawberries and mangoes are bursting out of these vegan popsicles. They are great for a cool snack on a hot day!

Ingredients: 2 cups strawberries, hulled and chopped. 1 cup mango chunks. 1/4 cup maple syrup or agave nectar. 1/2 cup coconut milk.

Instructions: Put mango chunks, maple syrup or agave nectar, strawberries, and coconut milk in a blender. Mix until it's smooth. Place the mix into popsicle molds. Put in the popsicle sticks and freeze until firm, at least 4 hours. Just run some warm water over the molds for a second to get the popsicles out of them. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the refreshing taste of these vegan, no-churn popsicles bursting with the flavors of ripe strawberries and mixed berries. They're creamy, fruity, and perfect for a hot summer day!

Ingredients: 2 cups strawberries, hulled and chopped. 1/4 cup maple syrup. 1 tablespoon lemon juice. 1 can 13.5 oz full-fat coconut milk. 1 teaspoon vanilla extract. 1/2 cup mixed berries such as raspberries, blueberries. Popsicle molds.

Instructions: Put chopped strawberries, maple syrup, and lemon juice in a blender. Mix until it's smooth. Whisk the vanilla extract and coconut milk together in a different bowl until they are well mixed. Add a layer of the strawberry mixture to each popsicle mold until they are half full. Spread some of the mixed berries into each mold. Then, pour the rest of the strawberry mixture on top to fill the molds. To make it look like marble, gently swirl the berries into the mixture with a skewer or knife. Put popsicle sticks into the molds and freeze for at least six hours, or until the treats are solid. To get the popsicles out of the molds, run them under warm water for a short time. Enjoy your tasty vegan strawberry berry swirl popsicles that don't need to be churned.

Prep Time: 15 minutes

Cook Time: 0 minutes

These vegan banana soft serve popsicles taste great and are creamy and tropical. These frozen treats are great on hot summer days or whenever you want something sweet and cool. They are made with ripe bananas, coconut milk, and a mix of pineapple and mango.

Ingredients: 4 ripe bananas, peeled and sliced. 1 cup coconut milk. 1/2 cup pineapple chunks. 1/2 cup mango chunks. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/4 cup shredded coconut optional, for garnish.

Instructions: Sliced bananas, coconut milk, pineapple chunks, mango chunks, maple syrup, and vanilla extract should all be put in a blender. As needed, scrape down the sides of the blender to make it smooth and creamy. I filled up each popsicle mold about three quarters of the way to the top with the mixture. Put a popsicle stick in the middle of each mold. Put it in the freezer for at least four hours, or until it gets hard. In order to get the popsicles out of the molds after they have frozen, run them under warm water for a short time. If you want, you can roll the part of the popsicles that will be seen in shredded coconut before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

You only need three simple things to make these vegan pineapple coconut popsicles that are creamy and delicious. They are great for hot summer days!

Ingredients: 1 can 400ml coconut milk. 2 cups fresh or canned pineapple chunks. 2-3 tablespoons maple syrup or agave syrup optional.

Instructions: Blend coconut milk, pineapple chunks, and sweetener if using until smooth. Pour the mixture into popsicle molds. Insert sticks and freeze for at least 4 hours or until solid. Run warm water over the molds to release the popsicles. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes