Chocolate Peanut Butter Banana Pops (vegan)

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I’ve been thinking about these whole fruit banana pops for some time now. I mean, there are all those recipes for that 1-ingredient banana “ice cream” out there and I’ve been like, “I should make that into a popsicle!” Then, I would forget about it. But! I finally got it together and covered them in chocolate shell, peanut butter, peanuts, and wouldn’t ya know…they’re even vegan. BOOM.

I blitzed up a few of the dozens of super-ripe bananas that take up residence in my freezer and piped it into my popsicle molds. Then, they sat there for a few days while I tried to figure out what to do with them. I mean, they would be a health food if I left them alone, but they’d also be kinda fugly. Last week my new friend, Kailey, was over and I mentioned I was going to chocolate-dip them and she suggested I add peanuts. Then I decided, why stop there?! I’ll drizzle them with peanut butter, too. And, thus, these magical banana pop babies were born and they are SO GOOD. Make them, seriously.


Print Recipe

Chocolate Peanut Butter Banana Pops 

Makes about 10 pops using this mold.

For these to be vegan, be sure to use vegan chocolate and peanut butter. Bananas are already vegan.

5-6 frozen, ripe bananas

10 ounces chocolate, chopped or chips

1/3 cup peanut butter

3 tablespoons coconut oil, divided

1/4 cup salted peanuts, chopped

Break or cut the frozen bananas into chunks (or freeze your bananas in chunks) and pulse in the food processor until smooth and creamy. Spoon or pipe the pureed bananas into the popsicle molds, insert sticks, and freeze for several hours (or days).

When ready to coat the pops, line a baking sheet with parchment and place in the freezer.

In a microwave safe bowl, combine the chocolate and 2 tablespoons of the coconut oil. Heat in the microwave in 30 second bursts, stirring between each, until the chocolate is melted and smooth.

In another microwave safe bowl, combine the peanut butter and remaining coconut oil and repeat the same procedure as you did with the chocolate.

Remove the banana pops from the freezer and carefully un-mold the pops. I had to run them under just warm water for a few seconds to get them out without breaking. Working quickly, dip the pops into the chocolate, using a spoon to help coat the pops completely, let any excess chocolate drip, and place on the prepared baking sheet. Repeat with the remaining pops. Stick the baking sheet back into the freezer until the chocolate shell is completely set. Once set, drizzle the pops with peanut butter and sprinkle with chopped peanuts. Place the sheet back into the freezer until set. Can be stored in the freezer for several days.


Strawberry Mint Bourbon Smash

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Maybe you’ve noticed this old blog has a new look! It’s only been a year in the making…a dear friend of mine, Abbey Bentley, did the design for me over a year ago, but it’s taken that long for Sean and I to get it implemented on this site. Between his full time job, growing and preparing for a baby, and moving across the country, it just kind of fell to the wayside.

But, now it’s finally up and running and I am super excited! The illustrations are by the talented Kate Worum  and were inspired by images from photographs I took from archived blog posts…which makes them feel even that much more special. Definitely click around, check it out, and please let me know if you run into any glitches and we will get them remedied ASAP.

Anyway, I am super excited that Hungry Girl por Vida has a fresh, new look and what better way to celebrate than a cocktail?!

Obviously, I am not partaking in cocktails for at least another month or so, but that doesn’t mean I’m not concocting them in my brain. I made this bourbon smash for Sean this weekend since he’s such a great dude by helping me keep this blog running, whilst working his full time job, and for making me laugh on pretty much a daily basis even when I’m super grouchy, uncomfortable, and can’t reach my feet anymore. Basically, I’m a lucky gal.

This cocktail includes ripe strawberries, lots of fresh mint (my fave!), a bit of St. Germaine, bourbon (duh), a few dashes of bitters, a teensy bit of sugar, and some soda water to make it bubbly. It’s refreshing, a little sweet, a bit floral, and perfect for any celebration–including the upcoming 4th of July here in the USA.

So, CHEERS! to celebrations of all sorts, good dudes, talented ladies, amazing readers (YOU!), and fancy new blog designs!


Print Recipe

Strawberry Mint Bourbon Smash

Makes 1 cocktail.

For pregnant people (like myself), those that don’t drink, or aren’t of age, you can easily make this into a refreshing soda by ditching the booze and adding 1/2 extra teaspoon of sugar to the mix. If you want the floral-citrus notes of elder flower that St. Germaine lends to the cocktail in your non-alcoholic version of this drink, you can use elder flower syrup (which can totally be found at Ikea!).

2 ripe strawberries, cut into pieces

4-5 fresh mint leaves

1/2 teaspoon sugar

a few dashes of aromatic bitters

1/2 ounce of St. Germaine

1 ounce bourbon


soda water

In a cocktail glass, muddle the strawberries, mint, sugar, and bitters together until the berries and mint are well smashed and fragrant. Add the St. Germaine and bourbon, followed by lots of ice and top it all off with soda water. Give it a stir and drink up!


4-Ingredient Strawberry Cream Pops

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It’s #popsicleweek yet again!

HURRAY!! Thanks to Billy for, once again, being a genius and initiating this amazing summertime tradition. We all know I love a good popsicle around here, so this is obvs one of my favorite weeks of the entire year.

Just like last year, I am bringing you a dipped pop, except I’m using white chocolate shell instead of dark. I also made these on the SUPER-DEAD-EASY since, wouldn’t ya know it, gestating a human-person inside my body at about 8 months in is kinda exhausting. Thank sweet baby Mariah Carey for popsicles to get a girl through it all. These pops are 4 ingredients (minus the pistachios, which are totes optional and could totally be subbed for sprankles) and come together quickly…which means less time making and more time consuming popsicles. WIN/WIN!

So let’s cheers popsicles and celebrate summer! Click over to the official Popsicle Week page to check out all the goodness, and keep checking since it will be updated everyday this week!

Print Recipe
4-Ingredient Strawberry Cream Pops

Makes about 8 popsicles.

2 1/2 cups chopped strawberries, divided

1 pint vanilla ice cream, softened

1, 11.5oz, bag white chocolate chips

2 tablespoons coconut oil

chopped pistachios, optional

Puree 2 cups of the strawberries using an immersion, or canister, blender. Add the ice cream and blend to combine. Fold in the remaining 1/2 cup chopped strawberries. Pour into popsicle molds and insert sticks. Freeze for several hours until solid.

Melt the white chocolate chips and coconut oil together in a 2 cup measuring glass in the microwave in 30 second increments, stirring between each, until the white chocolate is completely melted and smooth.

Line a sheet pan with parchment and set nearby. Remove the frozen strawberry ice cream pops from their molds, and working quickly, dip each one in white chocolate and place onto the prepared sheet pan. Sprinkle with chopped pistachios (or sprinkles!) if you’d like. Place in the freezer to firm up for a few minutes. Serve immediately or store in a zip-top bag in the freezer.