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Sunbutter Elvis Popsicles

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Prep Time: 15 minutes
Freeze Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6

Equipment

Ingredients

  • 3 frozen bananas (to freeze: peel yellow (not brown) bananas and freeze in a freezer-safe bag or container, removing as much air as possible, for at least 8 hours before use)
  • ½ cup Sunbutter (check for your allergens)
  • ¼ cup oat milk; I use gluten-free Oatly
  • ¼ cup honey or agave nectar
  • ¼ cup unsweetened cocoa powder or cacao powder
  • ¼ tsp salt

Instructions

  • Place all ingredients into your Vitamix or blender in the order they’re listed above.
  • Secure lid and place plunger in opening.
  • Set blender to “puree,” then hit start, using the plunger to push the ingredients down into the blades.
  • Allow blender to run until the mixture runs smoothly through the blades and there are no visible large chunks of banana.
  • Turn off blender, then scoop equal amounts of mixture into popsicle molds.
  • Place mold lids and sticks on top, secure, wipe up any overspill and freeze for at least 8 hours (they’ll stay fresh in the freezer for up to 3 months.)
  • When you’re ready to enjoy a popsicle, remove it from the freezer and run the plastic mold under warm water for approximately 30 seconds to loosen the popsicle from the mold.
  • Pop it out and enjoy!