Avocado Key Lime Popsicles

So a little history about this recipe… The original-original inspiration was a recipe from a blog called The Salty Tomato. It was a Avocado Key Lime pie with the traditional graham cracker crust. Dairy free and delicious! I had made it years ago.

Since then I had made my own rendition of it as single serving size “pies” with a pecan and date crust. Dairy free, gluten free, and delicious! This different take on the recipe was my Frozen Avocado Key Lime Pies. Aren’t they cute?!

This year I have been loving my popsicle molds I bought and have been making popsicles at least once a month. Here are my other popsicles I’ve made so far in 2020…

So now my next popsicle that I’m making will be the next rendition of the Avocado Key Lime recipe. Now – I’ve made this recipe with key lime juice, and also straight lime juice when I couldn’t find key lime juice. The key lime juice will have a milder and sweeter taste. However, regular lime juice will work, but know it will be more tart.

Additionally, I decided to try out a coating of toasted coconut shreds and crushed graham crackers. Depending on your diet and your likes and dislikes, this does not make or break this recipe. Use the coating or not, this recipe is still delicious! Have fun with it! Hope you are all having a great summer!

Avocado Key Lime Popsicles with Toasted Coconut and Graham Crackers

  • Servings: 8 small popsicles, or 4 large
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Ingredients

  • 2 ripe avocados
  • 1/2 cup key lime juice (you can use lime juice but it will be more tart/sour)
  • 1/4 cup dark agave
  • 1 tablespoon coconut oil
  • 1 tsp lime zest
  • 1/4 cup coconut shreds
  • 1 sheet graham crackers

Directions

  1. In a blender, toss the avocado flesh of 2 avocados, key lime juice, dark agave, and coconut oil. Blend until smooth. Pour into bowl.
  2. Stir in the lime zest so there are flakes of the zest throughout the mixture.
  3. Pour into popsicles molds and freeze for at least 4 hours.
  4. Meanwhile, you can get the coating ready. Put one graham cracker in a ziplock bag and pound of roll over with a rolling pin until it is crumbs. In a small skillet, heat over medium heat and add the coconut shreds. Continuously toss. When the shreds start to brown it will not take long. Keep tossing until all shreds are golden. Turn off heat, add to small bowl. Mix in graham cracker crumbs.
  5. When the popsicles are frozen, take out of the freezer and let defrost 1-2 minutes. Take out of molds and coat with the coconut/crumb mixture. Put on or in container and put back in the freezer for a few minutes to refreeze before serving.

Chocolate Banana Peanut Butter Pops

Another “side-line” recipe to my regular posts. I got these cute little popsicle molds and I couldn’t help myself!

If I haven’t already said it before, I am not a banana fan. I’m actually working on some banana-free smoothie recipes to share with ya’ll soon! However, bananas do make things creamy and sweet without added sugars. It just overpowers everything. Like chocolate and peanut butter do. So add them all together and there’s not too much banana!

I’m sure you’ve seen or made your own “nice” cream, but I find that making them into popsicles it’s easier to eat and you don’t have to wait for it to slightly defrost. Plus I like adding the drizzle of peanut butter instead of blending it together. You can do either or, but have that swirl of peanut butter is my favorite.

Get your chocolate fix here with these Chocolate Banana Peanut Butter Pops!

Chocolate Banana Peanut Butter Pops

  • Servings: 8 small popsicles, or 4 large
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Ingredients

  • 2 ripe/overripe bananas⁠
  • 1/2 cup milk – whichever kind you want, I use almond milk⁠
  • 1/3 cup cocoa powder⁠
  • 1 tsp vanilla extract⁠
  • 1/4 cup peanut butter⁠

Directions

  1. Blend bananas, milk, cocoa, and vanilla together and pour into molds, almost completely full. *if you are using upright molds, you can layer the chocolate and peanut butter parts, of blend the PB with the rest of the ingredients.*⁠
  2. Put the PB in a microwave safe dish and melt in the microwave for about 30 seconds. Drizzle on top of the chocolate layer. Freeze overnight.⁠

Cantaloupe Cream Pops

I interrupt your regularly scheduled posts to add a few recipes I’ve thrown together over the past few weeks. I’ve shared these recipes on my Instagram. If you don’t already follow me, you can check me out @differentbeetnutrition.

The next few days I’ll be posting a few simple recipes here and there that have slipped in to have them posted on the blog, and to share it with my blog family. These are not originally something I had planned to post, and usually I will be only posting twice a month since I know that is something I can consistently do. These next few posts might be light, but I hope you enjoy them none-the-less.

Let’s get to it! Cantaloupe is my favorite melon, and something I love having in the summer is cold, juicy, cantaloupe. So I decided to make them even colder and freeze them as fruit pops! Even better, these popsicles have no added sugar. I’m not a huge sweet fan, so these are sweet enough for me, but you can always add some sweetener to it if you’d like to the mixture.

Hope you’re enjoying your summer!

Cantaloupe Cream Pops

  • Servings: 8 small popsicles, or 4 large
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Ingredients

  • 1/2 cantaloupe
  • 1/3-1/2 cup coconut cream from can
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon

Directions

  1. Blend all ingredients together in blender until smooth.
  2. Add mixture to molds and freeze overnight.
  3. Enjoy!”