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!
So here’s to summer, good busyness, and many more popsicles to come!
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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?
Such a creative idea – and the flavor combination sounds perfect! Love the photos too!
that looks so good! I just purchased popsicle molds too and still haven’t typed up the recipe I made with them…whoops!
Where did you get your set and what brand are they? Do you like them/easy to get out? Mine are push-up pop style molds that I got from BB&B for 4.99 and they work great the only issue is filing them and freezing them, is a little tricky b/c there is no “base” for them. So I had to get creative until they froze solid.
I got mine on Amazon link here…
http://www.amazon.com/gp/product/B0002IBJOG/ref=oh_details_o00_s00_i00
I really wanted that classic square-ish look with the lines, and although it was $14 it makes 10 decent sized pops so I think it was a good purchase. The mold is great so far, it comes with a big metal lid with slits in it for the sticks so it hold the sticks in place. Then I just ran the base under warm water for about a minute and they popped out pretty easily.
thanks for the info…my set is a Norpro, too, but just 4 pops and they are push-up style. So un-lodging/loosening them is super easy, no running water needed. But the balancing issues are a little interesting til they freeze. And yes, I agree, the classic shape you bought is the shape I love!
These are adorable and sound super tasty.
Have you seen Bon Iver live? Are they any good live? They’re playing in Orlando and I really want to see them.
No but I’m dying to see him. Go go go! And tell me how it is!
Sounds so yummy and refreshing
. Carrots and almond butter is one of my favorite snacks, too!
Those popsicles look so good! I’ll be making those asap. I’m usually more of an ice cream person, but popsicles like that could seriously challenge my ice cream love.
I’m just getting into popsicles now that I have to mold. So much easier to make than ice cream too.
This is wicked creative! I love how you turned carrot cake into a frosty summer treat!
What a great idea! I would’ve NEVER thought to put these things together, but it looks amazing.
brilliant! and look at the color, so pretty!
oh.
my.
god.
What a fantastic idea!
This.is.genius and, I need a popsicle mold now (b/c the smoothie option while I’m sure still tasty, is just nowhere near as cute!)
Brilliant idea! What a great way to give popsicles any nutrition, I can’t wait to make these, perfect for summer. Love the almond and carrot combination, delicious
Yeah my mind has been racing with more savory (and more healthy) popsicle ideas. A gazpacho perhaps?
What an interesting combo! I love this idea!
Oh my goodness gracious. I am buying popsicle molds and ice cube trays tonight! Carrots and almond butter are a match made in heaven. These are perfect! My boyfriend will love them too! Sunbutter is my favorite dip for carrots, but almond butter comes in at a close second or third…love my peanut butter too.
Have you found a good unsweetened sunflower seed butter? Or do you like the sweetened one? I make my own sometimes but I’d like to find a good brand.
My all-time favorite is Trader Joe’s Sunflower Seed Butter. It does have cane sugar added, but it’s not much. About 2-3 grams per serving. I have tried Sunbutter’s Organic variety, which is unsweetened. It’s alright. I tried making my own with roasted sunflower seeds in my Vitamix, but it came out very thick and hard. I even added some light oil. Any tips?
Mine came out pretty thick too and I miss that nice drippy sunflower seed butter I used to eat. But then I wasnt too crazy about the sugar so I stopped (regualr sunbutter is a bit high in sugar for me). I’d say just adding in more olive oil slowly (not extra virgin because the taste will overpower probably) as you blend it, and just keep blending for a long long time might help.
Thanks! I will try, try again soon!
what is in the picture of your lunch above the popscile picture? i’m trying to get more involved into more healthy things. I mainly do paleo but you do some things ive never heard of.
That lunch was sauteed kale with bacon. 1/2 an avocado. a sweet potato with almond butter. and sides of sauerkraut and some raw almonds.
Sweet and savory popsicles? OH MY. This may actually convince me to get a popsicle mold this summer!
My mind has been running with more savory ideas actually. Not sure they’d all come out but it could be fun to try. Gazpacho, beets, bloody mary etc.
Yummo, nice recipe, Katie!! I’m thinking both me AND my little one will chow down on these for sure (even though it’s Winter over here I don’t care… delicious is delicious even when it’s cold!)
made them!!!!
ahh yay! Hope you enjoyed
I adore popsicles lately. I’m on the craze, too, and really like this flavor!
Did you use full-fat like coconut cream or can I use like SoDelicious Coconut milk from the carton? Thanks; these look sooo good(:
I used it from a can which I prefer for creaminess, texture, and taste. But it will freeze using the carton milk too, all up to you! and thanks, let me know if you give them a try I’d love to hear what you think
Thanks for the recipe! I will be making these today. I made some awesome ones with roasted strawberries. Visit my bloga simplyliliblog.wordpress.com! I’ll definitely be stopping by here more often!
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