Or “carobsicles” if you make them like I did. I have been using a lot more carob lately because I really enjoy the flavor.
These popsicles were inspired by a “Cocoa-Bean Ice Cream” recipe I saw on Dr. Fuhrman’s website. The “bean” in the title is just that…beans.
You know I like packing as much nutrition into a recipe as I can and adding beans to the mix actually adds creaminess to the frozen treat in addition to fiber. I promise you will not even taste a hint of the beans…the carob OR cocoa takes care of that.
I chose to make popsicles vs. ice cream which resulted in 7 popsicles vs. the 4 servings the recipe originally made.
This recipe is made with WHOLE FOODS and is a wonderful way to end your day.
INGREDIENTS
2 ripe bananas, frozen 1/2 cup raw cashews 3/4 cup cooked aduki beans, rinsed and drained (the original recipe called for black beans) 1/4 cup toasted carob powder (the original recipe called for 3 Tbs. cocoa powder) 4 dates, pitted 1/2 tsp. vanilla extract (alcohol free) 1 cup soy, hemp, or almond milkBlend all of the ingredients in a high-speed blender until very smooth. Pour into popsicle molds, freeze, and enjoy.
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For a printable version of this recipe click HERE.