Choc and Peanut Popsicles
Discover the magic of my Choc & Peanut Popsicles with a surprise twist – hidden sweet potato goodness! Wholesome and delicious, it’s the perfect treat for kids of all ages. Each bite offers a burst of delightful flavours and essential nutrients. The sweet potato not only adds a velvety texture but also provides essential vitamins, minerals, and dietary fibre that little ones need to thrive. Indulge in this frozen delight today!
DIETARY: VEG, DF, GF, EF
ALLERGENS: Nuts
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 8
PREP: 20 mins (+ 6 hours freezing time)
EQUIPMENT: High-speed blender
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 125g steamed or baked sweet potato | |
| 250g coconut cream | |
| 60 - 125ml maple syrup | |
| 135g peanut butter, smooth | |
| 1 tsp vanilla extract |
Coating
| 250g dark chocolate, melted | |
| 2 tbsp coconut oil, melted | |
| 35g crushed peanuts |
Directions
1.
Place all ingredients (except for coating ingredients) into a blender and blend until smooth and creamy.
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2.
Pour batter into popsicle moulds and place in the freezer to set for 3-4 hours or overnight.
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3.
Melt the dark chocolate and coconut oil and place in a jug.
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4.
Remove the popsicles from the freezer.
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5.
Take one popsicle and dip it into the melted chocolate. Sprinkle with crushed peanuts and place onto a tray lined with baking paper. Repeat with the remaining popsicles.
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6.
Enjoy!
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Notes
STORING LEFTOVERS: Store in an airtight container in the freezer for up to 4 months.
Prep tips: To bake your sweet potato, prick the potato with a fork all over, then drizzle with approx. 2 tsp of olive oil. Place on a baking tray lined with baking paper and bake at 200°C for 50 mins.
Allergies: For a nut-free version: Swap peanut butter with tahini or seed butter and crushed peanuts with crushed seeds.
Easy ingredient swaps: Swap peanut butter for nut butter of choice.
