Ingredients
- 1 ½ pounds ripe bananas
- ½ pound ripe strawberries
- 2 tablespoons tahini
- 1 tablespoon vanilla extract
- 1 tablespoon vegan brown sugar
- ¼ cup vegan mini chocolate chips
Why This Meal Is A Winner
Cooking Hints
- Blend the mixture thoroughly to ensure a smooth texture without lumps.
- Let the pops freeze for at least 6 hours or overnight for a firm consistency.
Directions
Lin a baking sheet with parchment paper. Peel the bananas and slice them up, then spread the slices out on the sheet and pop it in the freezer for about an hour. While that’s freezing, toss the strawberries into a blender and pulse them a few times—you want them blended but still a bit chunky. Pour the strawberries into a bowl and set it aside. Next, add the frozen banana slices, tahini, vanilla extract, and brown sugar to the blender and blend until everything is smooth and creamy. To assemble, spoon a little of the strawberry mixture into the bottom of each ice pop mold, filling about a quarter of the way. Then pour in the banana-tahini blend until the molds are almost full. Sprinkle some mini chocolate chips on top, stick in the popsicle sticks, and freeze everything for at least 4 hours until they’re completely solid.
