Raw PB and J Popsicles

Well, hello there wellness lovers!

The other day, I was browsing the reading list of my favorite blogs, and practically melted when I came across a recipe for Raw PB & J Popsicles by Amy from Fragrant Vanilla Cake!

Ever since finding popsicle molds at TJ Max at the beginning of summer, I've been having all sorts of fun creating my own 'ice cream' pops by freezing leftover banana soft serve...

But I had definitely not thought to make peanut butter and jelly-inspired pops!

Thank you, Amy... for sharing your recipe with us all!

Here it is!

Raw PB & J Popsicles
Makes 6

Jelly:
1 cup raspberries
4 large medjool dates
1 tsp pure vanilla extract

PB ice cream:
5 large frozen bananas
1/2 cup raw peanut butter
1 tsp pure vanilla extract
stevia to taste

6 standard sized popsicle molds

To make the jelly, combine all ingredients in a food processor and process until smooth. Set aside. To make the PB ice cream, combine all ingredients in a high speed blender and puree until smooth, using the tamper to press it down into the blades. Pour into a bowl.

To assemble, take 6 popsicle molds, and alternate peanut butter ice cream and jelly until you have them filled (I used a spoon to carefully spoon the fillings in). Freeze overnight, then remove from the molds (you may need to run warm water over them for about 30 seconds to loosen) and enjoy!

If you are not yet familiar with Amy's raw vegan recipes... you should  check out her blog! (I've been reading it for years!)

Have a lovely day!

xoxo,
Ashley

P.S. If you haven't yet acquired popsicle molds, here are several options via Amazon!

Peanut Butter and Jelly Oats... and Snow!

Good morning!

How is 2011 treating you so far? Have you made anything new and delicious?

I've recently discovered a new favorite breakfast: Peanut Butter and Jelly Oats!

 

Last week in Big Bear, I had an oatmeal craving... every morning. I wanted to ensure I had plenty of energy until lunch... so I would stir a spoonful of peanut butter into my oats. It was amazingly delicious... but I thought to myself... "How much more amazing would this breakfast be if I had brought jelly?!"

Naturally, I made it with jelly as soon as we got home. And every morning since... Peanut Butter and Jelly Oats is what I have been enjoying for breakfast!

I've definitely been waking up excited for breakfast on these cold January mornings. Oh, and bananas compliment this deliciousness perfectly!

By the way, this is what we woke up to this morning...

It hardly ever snows in Palmdale! But yesterday we got 4 inches! Yippee! :)




















Are you currently having any exciting weather? Also, how do you "fancy up" your morning oatmeal?

Peaunut Butter Ice Cream Cake!

Tonight came the arrival of the (Raw Vegan!) Peanut Butter Ice Cream Cake! It was sooooooooooo delicious! And best of all... it had absolutely no dairy, refined sugar, flour, gluten, additives, flavor enhancers, or preservatives!! :)

For the Cake!
Ingredients:

• 1 1/2 cups peanut butter
• 1 1/2 cups water
• 1/3 cup agave
• 1 tsp. vanilla extract
• pinch of sea salt

Directions:

Blend all ingredients in a blender or food processor. (*note:  It is best to add the peanut butter in slowly...)
Pour into springform cake pan, and put in freezer.

For the Chocolate Ganache!

Ingredients:

• 3 tablespoons maple syrup or agave
• 3 tablespoons cocoa powder
• 1 tablespoon water
• 2 tablespoons coconut oil (melted)
• 1 tsp. carob powder
• 1/2 tsp. vanilla extract

Directions:
Blend all ingredients together, use immediately.  

If desired, top with peanut butter cups. :)

The cake can be stored in the freezer for up to 3 months... but it will most likely be gone by then! ;)