Summer is a busy time. Usually good busy like more drinks with friends because its damn hot and you’re thirsty. Good busy like more workouts because bathing suit weather is officially here. Good busy like more barbecues, outdoor concerts, gardening, and late night ice cream runs.
I’ve been good busy since the moment I got home from college. And even my normal busyness (aka work) has been good busy because it involves wine tastings. And lots of cheese.
But food and kitchen time have really taken a back burner, sadly. Lots of make ahead meals and quickly packed lunches going on over here, like the one above. I finally had a moment last night to have some fun in the kitchen though, and it re-lit my spark a little.
Carrots and almond butter. Amidst all the good busyness going on in my life lately, this has been my favorite snack on the go. The combo never fails to entice me, have you tried it yet? I made a carrot peanut butter soup in the winter, and it remains one of my favorite recipes on the blog. These popsicles are basically the summer version because they’re easier to make and well, they’re popsicles not soup.
I just purchased this popsicle mold so expect tons of combos in the near future, hope you don’t mind. If you don’t have a mold you can use small dixie cups instead or just make it into a smoothie!
Carrot Cake and Almond Butter Popsicles
These popsicles have a great thick and creamy texture to them without any dairy or sugar. Enjoy as popsicles or even as a smoothie. Makes 5 3oz. sized popsicles.
- 4 large carrots
- 3/4 cup canned coconut milk
- 1/4 cup almond butter
- Juice from 1/4 a lemon
- Cinnamon, Ginger, Salt
- Sweetener of choice (I used 4 drops of liquid stevia, which kept them more on the savory side. You could add a touch of honey, maple syrup, or more stevia if you prefer but they don’t need much).
Peel your carrots then cover them with water and bring to a boil over high heat. Allow to boil for 7-10 minutes or until very soft. Drain them and put them into a food processor.
Puree the carrots until they are a smooth texture. Then add in almond butter, lemon juice, and coconut milk. You can add more coconut milk or even water if you prefer a thinner consistency and more icy popsicle. Puree until everything is combined.
Add in small amounts of sweetener, cinnamon, ginger, and salt. Mix well then taste and adjust the sweetness and seasoning to your liking.
Pour into popsicle molds, insert popsicle sticks, and freeze for 3-4 hours or until they’re solid. To remove them run the bottom part of mold under warm water for a few minutes until the popsicles have loosened. Sprinkle with crushed almond or shredded coconut for garnish.
Makes 5 3oz. popsicles. .
Tell me about some of the good busyness in your life! Is summer typically more or less busy for you?