peach melba popsicles with magical vanilla cake dust (vegan, added sugar free, gluten free))

vegan peach melba popsicles

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I don’t know why I have this “thing” for peach melba. I don’t remember my mom ever making it or even trying it anywhere as a child. Maybe it’s my love for peaches and raspberries or maybe it’s this lingering desire I have to nail a peach melba – even if only in popsicle form – after I bombed my first attempt at it when I first switched to a plant-based diet.

Anyway…I’m in love with how these peach melba popsicles turned out and I know you’ll love them too!

Here’s why:

  • Peaches (organic, of course)
  • Raspberries
  • No added sugar
  • Gluten free
  • Chia seeds to boost your energy
  • Plant protein from my favorite unsweetened vegan yogurt
  • Fun magical vanilla cake dust coating

 

At first, I was going to keep them plain Jane with just the raspberry and peach flavors (although I love them this way too), but what is peach melba without the cake, right?

 

 

Since I wasn’t about to re-create my original disaster with the peach melba in cake form, I figured out a solution with just three gluten and added sugar free ingredients: coconut flour, almond flour and 100% pure stevia! So simple and it adds just the right nod the original dessert. If my children are anything to go by, they love the peach melba popsicles with the magical vanilla cake dust!

My tips for how to dust the popsicles with the vanilla cake “crumbs” are in the recipe instructions. While it’s fairly simple to do, it does take a little extra time, so be prepared for that.

The ingredient amounts for these peach melba popsicles are specifically for the popsicle maker I used, so quantity results may vary slightly with different mold. BTW, If you love the old fashioned mold as much as I do, you can find it here.

 

Peach Melba Popsicles with Magical Vanilla Cake Dust
Prep Time
30 mins
Chill time
2 hrs
 

These vegan, no added sugar peach melba popsicles with magical vanilla cake dust are gluten free and packed with sources of healthy plant protein to keep your summer energy up while cooling you off at the same time. Note: the prep time is longer if you choose to add in the cake dust, otherwise, these take less than 10 minutes to put together.)

Keyword: cashew yogurt, chia seeds, easy vegan dessert recipe, gluten free, no added sugar, peach melba, peach melba popsicles, peaches, raspberries, stevia, vegan child friendly, vegan popsicles, vegan snack
Servings: 10 popsicles
Ingredients
For the rapsberry part (make this first)
  • 2 cups frozen raspberries
  • 3 tbsp unsweetened cashew yogurt
  • 1 scoop 100% pure powdered stevia
  • 1 tbsp chia seeds
For the peach part
  • 1 10 oz bag frozen peaches (organic is best)
  • 2/3 cup unsweetened cashew yogurt
  • 2 scoops 100% pure powdered stevia
  • 1-2 1" slices of frozen just ripe banana
For the magican vanilla cake dust
  • 1/8 cup almond flour
  • 1/8 cup coconut flour
  • 1/2 scoop 100% pure powdered stevia
Instructions
  1. Mix the ingredients for the raspberry part of the popsicles in a food processor or blender until smooth and well blended. Distribute evenly between each popsicle mold.

  2. Rinse the food processor bowl or blender and mix up the peach part. starting with just one banana slice. Add the second one if additional sweetness is desired. Add to the top of the raspberry portion, distributing evenly between each popsicle mold. Add a popsicle stick if your mold requires it and freeze for at least two hours or until frozen solid.

For the magical vanilla cake dust (optional, sort of)
  1. Mix the three cake dust ingredients together. Remove the popsicles from the freezer and run the molds under warm water until they are all freed of the molds. (Depending on the temperature of your room, you may want to store the popiscles you aren't working with in the freezer.)

  2. Fill a bowl with very warm water and, using a pastry brush, brush the last 1/2"-1" of each popsicle  (on the peach part nearest the stick) with warm water on all sides. This helps melt the popsicle slightly so the cake dust will stick to it. Sprinkle the cake dust on, patting gently as needed to help it adhere. It's best to sprinkle the cake dust on over a dish that is both separate from the cake dust and the water.


  3. Since the popsicles can no longer be stored in the molds (otherwide the cake dust comes off), place them on a baking sheet to ensure the cake crumbs are frozen in place. Then store them in an freezer friendly bag.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years!
  • Almond & Coconut Flours: many stores are carrying these now, especially natural foods stores. However, if you can’t locate them near you, you can buy them online. Almond flour here and coconut flour here.
  • Old-fashioned Popsicle mold: this is the exact one I have so you know the quantities will match up exactly. Click here to get it.

vegan chocolate pudding (raw, gluten free, added sugar free)

vegan chocolate pudding

When you need a chocolate fix, you need this vegan chocolate pudding.

It’s been one of my favorite go-to dessert recipes for years. The inspiration for it came from a bonus recipe pack for the Oh She Glows cookbook. It’s incredibly easy to whip up and, even better, is free of added sugars so it doesn’t give you the crash and burn that typically happens with desserts.

When you first mix it up, it has the texture of pudding, but will take on the texture of a thick mousse once refrigerated. To keep a more pudding-like consistency, try adding your favorite unsweetened non-dairy milk a 1/4 cup at a time (I prefer unsweetened vanilla almond milk).

A note of caution: If you are trying to lose weight, eat this recipe sparingly because avocado and full-fat coconut milk are heavy hitters in the fat department, even if it is plant-based fat. On the flip side, if you find yourself shedding too much weight from eating a low-fat, plant-based, carb-light diet, then by all means indulge away.

Here’s the recipe for the vegan chocolate pudding, but if you want a little story I share along with is, scroll to the bottom as well.

 

vegan chocolate pudding

 

Vegan Chocolate Pudding (printable version below)

Ingredients
  • 1 ripe avocado, pitted and peeled
  • 1 14.5 oz can full fat coconut milk
  • 2/3 c. date paste
  • 3/4 c. unsweetened cocoa powder (try fair trade!)
  • 2 tsp. vanilla
  • 2 scoops 100% pure stevia powder
  • 1/2 tsp. cinnamon
  • 2 T almond butter (optional)
  • unsweetened non-dairy milk as needed
Instructions
  1. Add date paste, breaking into small pieces to help with the blending.
  2. Add remaining ingredients (except nondairy milk),
  3. Blend ingredients until smooth, anywhere from 3-5 minutes.
  4. If too thick, add nondairy milk 1/4 cup at a time to achieve desired consistency.
  5. Eat immediately or place in refrigerator for later.
Recipe Notes
  • If you can’t find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it’s best to buy Medjool dates with the pits still in them and simply remove the pits just before using.
  • An avocado that easily yields when gently pressed and is free of bruises works best.
  • Be sure to carefully read your stevia package to make sure it is pure as many stevia products are a blend and may include undesired ingredients. I bought my stevia at Trader Joe’s and it came with its own scoop. One hundred percent pure stevia is potent so the scoop is tiny, less than 1/8 tsp.
  • I use roasted almond butter in my recipe, but you also can use peanut butter or leave it out completely. If you want to keep it raw, use raw almond butter.
  • This recipe thickens as it chills, achieving a mousse-like texture. Adding nondairy milk (I like unsweetened vanilla almond milk best) helps return it to a pudding. This pudding should be consumed within 3 days of eating and must be kept refrigerated.

 

Vegan Chocolate Pudding
Prep Time
10 mins
Total Time
10 mins
 

An essential recipe for your vegan kitchen, this vegan chocolate pudding is easy to make and perfect for satisfying your chocolate craving without any added sugar.

Course: Dessert, Snack
Keyword: vegan chocolate pudding, vegan dessert recipe, sugar free dessert
Author: Andrea Anderson
Ingredients
  • 1 ripe avocado pitted and peeled
  • 1 14.5 oz can full fat coconut milk
  • 2/3 c. date paste
  • 3/4 c. unsweetened cocoa powder try fair trade!
  • 2 tsp. vanilla
  • 2 scoops 100% pure stevia powder
  • 1/2 tsp. cinnamon
  • 2 T almond butter optional
  • unsweetened non-dairy milk as needed
Instructions
  1. Add date paste, breaking into small pieces to help with the blending.
  2. Add remaining ingredients (except nondairy milk),
  3. Blend ingredients until smooth, anywhere from 3-5 minutes.
  4. If too thick, add nondairy milk 1/4 cup at a time to achieve desired consistency.
  5. Eat immediately or place in refrigerator for later.
Recipe Notes

*See post for extra tips

A sweet chocolate story…

Whenever I had to do a research project for school, I always leaned toward more sober subjects, like “why suntanning is bad for you” or “pollution in the environment.” Why I didn’t think I could combine my fondness for science with something fun like…chocolate…is beyond me.

My oldest son, on the other hand, gets it. Several times in the past couple of years, he has checked this book out from the library.  The first time was for a research project in second grade and just for fun after that. I like his style.

reese
when he dressed as his favorite character – Willy Wonka – for school

And reading through that book, it suddenly clicked with me why chocolate’s health benefits are  touted…it’s a vegetable! “Eat your veggies” suddenly takes on a whole new meaning.

Of course, chocolate stops being a health food when paired with sugar and milk. Which is why this vegan chocolate pudding is the answer to keeping your taste buds and your body happy.