Choc & 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
INGREDIENTS:
1 cup (125g) steamed or baked sweet potato
1 cup (250g) coconut cream
¼-½ cup (60-125ml) maple syrup
½ cup (135g) peanut butter, smooth
1 tsp (5ml) vanilla extract
COATING
250g dark chocolate, melted
2 tbsp (40ml) coconut oil, melted
¼ cup (35g) crushed peanuts
METHOD
Place all ingredients (except for coating ingredients) into a blender and blend until smooth and creamy.
Pour batter into popsicle moulds and place in the freezer to set for 3-4 hours or overnight.
Melt the dark chocolate and coconut oil and place in a jug.
Remove the popsicles from the freezer.
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.
Enjoy!
STORING LEFTOVERS: Store in an airtight container in the freezer for up to 4 months.
TIPS:
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.