PB&J popsicles
Makes: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
PB&J popsicles
A deliciously creamy iced vegan treat for a hot summer’s day
Makes: 6
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
148Kcal
Fat
13gr
Saturates
10gr
Carbs
6gr
Sugars
4gr
Fibre
1gr
Protein
2gr
Salt
0gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 x 400ml tin full-fat coconut milk
- 1 tbsp agave or maple syrup
- 1 tsp chia seeds
- 1 heaped tbsp crunchy peanut butter
- 75g frozen mixed berries
Step by step
- In a jug, whisk the coconut milk with the agave or maple syrup and chia seeds. Set aside for 15 minutes to allow the chia seeds to swell.
- Pour 150ml of the liquid into a separate jug and whisk through the crunchy peanut butter. Lightly crush the frozen mixed berries with the back of a spoon and then divide between 6 ice-lolly moulds.
- Divide the peanut butter mixture between the moulds. Make sure the liquid goes right to the base to seal in the fruit, use the tip of a knife to let it reach the bottom. Top with the remaining coconut milk mixture and add lolly sticks or holders. Freeze for 4-6 hours, or until completely frozen.
