Even though these popsicles are technically a little late to the official popsicle week party, I’m still gonna go ahead and show them some love because they are worth the wait, my friends! This salted banana date popsicle recipe is locked down and ready for all your warm weather enjoyment, popsicle week, or not!
I tried so hard to have this recipe out to you last week. But the first two rounds just melted into a puddle on my photo boards before I could even think about snapping a picture.
Honestly it was a rather heartbreaking experience.
I could definitely see the potential though…
As the popsicles melted off the sticks (or even refused to come out of the mold, the stick slipping easily from the sweet creamy base), we slid it into bowls, drizzled it with some chocolate and sprinkled it with flaky sea salt and surrendered into frozen dessert heaven anyways.
I even debated reframing the recipe as a no churn ice cream thang (which, may still happen!), but I hung on tight to my original inspiration because the allure of a paleo creamy treat on a stick was too much to let go of.
I love popsicles of the fruity variety, but this particular recipe is a spin off of a salted banana date shake that my sweetie and I have been in love with for at least the past year, and I had a feeling it would make just as good (if not better) of a popsicle.
I was right (I love it when that happens! 🙂)
These popsicles are:
Delightfully creamy without any dairy! Coconut milk FTW 💪🏼
Ever-so-slightly salty. Think of all the reasons you love salted caramel ice cream
Naturally sweetened with dates and bananas
Drizzled in dark chocolate and sprinkled with flaky sea salt and cacao nibs for some amazing texture and flavor additions
SUPER EASY TO MAKE! Hip hip hooray for that one 🙌🏼
It’s almost the weekend and we are gonna talk DESSERT my friends! Specifically, dessert with lots of chocolate, coffee and hazelnuts. It’s a salted mocha hazelnut tart made with Rawmio raw chocolate and it’s sort of a big deal 😉
In more ways than one! I mean the obvious way in which it’s a big deal is staring right at you in that picture up there. All the delicious chocolatey things are happening in this recipe. Enough so that this was actually the dessert I made for my husbands birthday. But the other way in which it’s a big deal is how MUCH nutrients are packed in there!
(Hint: it’s A LOT!) See? My sweet tooth totally has a place in a conversation about eating healthy.
Is there really a better way to start the week than with a little (okay maybe a lot of) chocolate?! I can’t think of one… That’s why we’re gonna celebrate this fabulous Tuesday with some mini salted mocha chocolate chunk CHICKPEA FLOUR cookies!
They’re gluten free, and kind of amazing.
I have to say, that before this recipe, I hadn’t had a cookie that really tasted like a cookie in a very long time. Too long, if you ask me!!
These lovely little bites of guilt free sweetness are soft and cakey, flecked with bits of dark chocolate (drizzled with more), and topped with just the right amount of flakey sea salt to keep you coming back for more.
I owe all of this brilliance to the beautiful Monique over at Ambitious Kitchen. I stumbled upon her recipe for chickpea flour cookies a couple of weeks ago when I was searching for a gluten free (grain free, actually!) sweet tooth fix. And they are pretty much the best thing everrrr.
I decided to create a little spin off of the original recipe by adding some coffee, making them mini, and drizzling them with MORE chocolate (because if you’re gonna go for it, you might as well really go for it – amiright?).