Monthly Archives: July 2013

Kid notes…

Summer fudge pops…(vegan even!)

This recipe was a happy discovery on a hot Southern California day.  We wanted to make popsicles but had very limited ingredients in the fridge/freezer.  I knew it was a hit when my husband raided the freezer multiple times in one night, and they are guilt free for kiddos to eat! No story behind this one, just happiness on a family’s face. 


Summer fudge pops…

3 ripe bananas, mashed

¼ cup coconut milk (or any milk you have! Almond, soy, dairy all work just fine)

¾ cup coconut BUTTER, not oil (recipe to follow)

¼ cup cocoa powder

1 tbs honey

½ tsp vanilla

For coconut butter, you need about 2-3 cups of dried coconut flakes, and process in the food processor until smooth and creamy.  It is delicious as a dairy free spread on toast or anything in which you would normally use dairy butter.

Add all ingredients in the food processor and blend until smooth. Fill up popsicle holders. I used shot glasses and vintage mini cutlery for an adult flavor, and we also did a batch with Bailey’s Irish Cream in place of milk, super yummy too.



Eat together, toast to each other, and share!