Tag: soy-free

Fudge-Filled Chocolate-Coated Banana Pops

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Inspired by a Dairy Queen delicacy, bananas, nuts, seeds, dried fruit, and chocolate give the illusion of overpriced indulgence made in a few minutes at home. With a chocolaty almond fudge filling and a solid chocolate coating, creamy frozen bananas can battle any ice cream bar in this customizable treat that everyone will love.

banana pops

Fudge-Filled Chocolate-Coated Banana Pops

For the almond chocolate fudge filling:
1/2 cup roasted creamy almond butter
1/3 cup pure maple syrup
2 tablespoons dark unsweetened cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt

4 medium bananas, peeled and cut in half length-wise
8 dowels or popsicle sticks

For the chocolate coating:
1 cup nondairy semi-sweet chocolate chips
1 tablespoon coconut oil

To assemble:
Toppings, such as chopped toasted almonds, sunflower seeds, gogi berries, coconut flakes, rice crisp cereal, candied ginger, hemp seeds, trail mix, grated orange peel, et cetera

To make the filling, put the almond butter, maple syrup, cocoa powder, vanilla extract, and sea salt. Mix until smooth. Spread the mixture on each banana half. Put a dowel in the filling (so it sticks), then top with the other banana half. Freeze on a waxed paper-lined plate or cutting board in the freezer until the bananas are frozen and the fudge is firm, about 3 hours.

To make the coating, put the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second intervals on medium-power, stirring between each one, until melted and smooth. It is easiest if the melted chocolate is in a shallow bowl for dipping, so scrape the mixture into one if desired.

Working with one banana pop at a time, spread whichever topping you are going to use for the first banana on a plate. Once you dip the banana pop in the chocolate, it will harden quickly, so you want to work quickly. Dip the banana pop in the chocolate, then either roll it in the topping of choice or sprinkle it on. Return the pop to the waxed paper. Repeat with the remaining pops. Freeze until the coating is solid and the banana, if it thawed at all, has rehardened. Serve from the freezer, and store extras in a sealable container or plastic bag in the freezer.

Peachy Wine Spritzer Pops

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Essentially, you can pour anything into a mold and chill it to popsicle perfection. Pureed fruit? Sure. Pudding? Definitely.  Your morning smoothie? Why not? Heck, you could even make ‘em savory and pour in a tomato-basil gazpacho. Here, these adults-only ‘sicles have a hint of bubbles, a splash of wine, and juicy peaches, giving you refreshing and sweet alternative for that hot afternoon sun.

peach white wine spritzer pops

Peachy Wine Spritzer Pops

1 cup white wine, preferably something slightly sweet
1/4 cup club soda
2 ripe peaches, cut into chunks
Pinch salt
Agave nectar to taste

Put the wine, club soda, peaches, and salt in a food processor or blender. Process until combined, leaving small pieces of peaches throughout the mixture for some texture.  Add the agave nectar to taste, depending on the sweetness of the peaches.

Divide the mixture into the molds and freeze until solid. Unmold and serve. Store extras in a sealable container or plastic bag in the freezer.

Choose a wine that you enjoy the taste of, since it will be prominent in the flavor of the pops. For a list of vegan wines, check out barnivore.com. I’m partial to local Niagara wines, but of course, get what you love.

Asparagus and (Almond) Cheese Tart with Cornmeal Pastry

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This works best with thin asparagus, otherwise you might want to roast them a bit, first. Plan ahead here — the almond cheese requires preparation a day in advance.

tart2

Asparagus and (Almond) Cheese Tart with Cornmeal Pastry

For the Almond Cheese:
1 cup almonds
1 clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon fresh dill, plus more to taste
1 tablespoons lemon juice, plus more to taste
1 teaspoon pure maple syrup
1/4 teaspoon fine sea salt, plus more to taste

For the Crust:
1 cup sorghum flour
1/3 cup quinoa flour
1/3 cup tapioca flour
1/3 cup cornmeal
1/4 teaspoon fine sea salt
6 tablespoons coconut oil, slightly softened, but not liquid
2 tablespoons apple cider vinegar
About 1/4 cup ice water

For the Topping:
About 1 1/2 pounds fresh asparagus, washed and ends trimmed

To make the almond “cheese”, place the almonds in a glass bowl. Cover with enough water by about 3 inches. Soak overnight, at least 12 hours

The next day, rinse the almonds well with cold water. Use your fingers to squeeze off the almond skins. Rinse again and soak for an additional 2 to 3 hours. Sample, and add more dill, salt and lemon to taste.

After soaking, rinse the almonds well. Drain well. Place the almonds, garlic, oil, dill, lemon juice, salt and syrup in a food processor. Process until smooth, scraping down the sides when necessary. Refrigerate for at least a few hours, to let flavours meld together.

To make the crust, place the flour, cornmeal and sea salt in a food processor. Pulse until combined. Add the coconut oil and apple cider vinegar. Pulse until there are pea-sized pieces of coconut oil among the flour. Turn the food processor on and add the water, a little at a time, just enough to make a cohesive dough. Gather the dough together, pat into a disc-shape, and cover in plastic wrap. Refrigerate for at least 5 hours.

Remove the dough from the refrigerator about 20 minutes before you plan to roll it. Preheat the oven to 375F.

Roll the dough into a large rectangle on a piece of parchment paper, about 8 inches by 10 inches. Use your fingers to crimp the edges into a crust. Transfer to a baking sheet and return to the refrigerator for 10 minutes.

Spread the crust with the “cheese”. Top with the asparagus. Bake for 30 to 45 minutes, until browned. Serve at room temperature.