lookbook cookbook - vegan peanut butter banana pops recipe

Covered in peanut butter and a dark chocolate shell, it's easy to see why these are such a hit! 

Makes approx 6

Sweetness - 1/3
Difficulty - 2/3

piece of parchment paper
2 bananas, not overly ripe
6 ice pop sticks
1/4 cup natural peanut butter
1 cup organic dark chocolate chips
crushed unsalted peanuts, to coat
dash of oil

Line a plate with parchment paper. Cut the banana into 3" sections. Insert an ice pop stick over halfway into each one. Place on a large plate and put in the freezer for two or three hours to harden. Depending on how oily your peanut butter is, you may want to put it in the freezer for 10-30 minutes before you use it as well.

When the bananas are frozen, remove them from the freezer. Try to avoid handling them with their sticks too much. Spread a layer of peanut butter over the sides of each piece, avoiding the top and bottom. Once messily coated, you can smooth it out by holding it at the top and bottom with your thumb and forefinger. Drag the knife around the sides, while rotating the banana. Put back in freezer for 30 minutes.

Five minutes before you remove the bananas from the freezer, add the crushed peanuts to a small plate, and melt the chocolate chips in a saucepan over low heat with a dash of oil. Stir with a spatula until melted and transfer to a small bowl.

Remove the bananas from the freezer and use the spatula to cover each piece with chocolate. Allow to cool for a few moments so it isn't dripping, then roll it in the peanuts or sprinkle them on top. Allow to dry for another moment before placing them back on the plate.

Freeze for another 30 minutes to set. Keep frozen until ready to serve.

lookbook cookbook - vegan peanut butter banana pops recipe

With Elayne.



lookbook cookbook vegan peanut butter fudge recipe

In typical LBCB style, these no bake treats use the simplest ingredients, take minutes to prepare, and are sure to be immediately devoured.

Makes approx 10

Sweetness 3/3
Difficulty 1/3

1/2 cup extra virgin coconut oil, room temperature
1/2 cup cacao
1/2 cup natural peanut butter, smooth or chunky
1/2 cup pure maple syrup

Line a 5" container or small bread pan with parchment paper.

Add all of the ingredients to a small saucepan over medium low heat for a few minutes and stir constantly with a rubber spatula so it does not stick. Remove from heat when fully mixed and pour into the container, so it is around 1-2" thick. Refrigerate or freeze until it hardens.

When solid, carefully cut into small squares or chunks on a cutting board. You may need to leave out for a few minutes to make cutting easier. Keep cold until serving and store in the freezer.

lookbook cookbook vegan peanut butter fudge recipe