You may also like
Categories:Viewed: 28 - Published at: 5 years ago
Ingredients
- 32 ounces, fluid Almond Milk
- 1/2 cups Maple Syrup
- 2 Tablespoons Raw Honey
- 1/2 teaspoons Vanilla Bean Paste
- 1/8 teaspoons Kosher Salt
- 2 Yellow Peaches, Pit Removed And Cut Into 1/2 Inch Pieces
Method
- Place ice pop molds in the freezer 2 hours prior to filling them.
- In a large bowl, whisk together almond milk, maple syrup, honey, vanilla bean paste, and salt until thoroughly combined.
- Fill each mold halfway up with almond milk base. Divide half the peach chunks evenly into each mold, and top off with the rest of the base, leaving about 1/2 inch of space at the top. Divide remaining half of the peach chunks evenly among each mold.
- Insert ice pop sticks and place in freezer. Freeze for at least 4 hours before serving. Vegan peaches and cream ice pops will keep in the freezer for about a month. Enjoy!
