Summer’s in full bloom here, and I have a freezer stocked with vegan avocado popsicles. My vacation has officially started now, though I think my brain checked out already weeks ago. The past weeks has been spent in a dreamlike state of half-working and half-cruising around town for various summer adventures. Rooftop wine drinking with friends, park hangouts and countless of excuses to go for walks rather than finish whatever task I had set up for the day.
This transition into vacation mode is just what I’ve needed. I’m proud over the fact that I’ve listened to what my body needs, rather than push on. I’m starting to realize how crucial this is for my well-being. Maybe it’s an HSP thing? Too feel resistance so clearly, and not being able to ignore the signals your body is sending out. So I’ve embraced it. Prioritized. And sometimes been disappointed at myself for not managing more in a day. But for the most part I’ve felt in tune with my own rhythm, and that’s a pretty badass feeling!
Simplicity & wholesomeness signifies the food I’m craving right now. A handful of ingredients that comes together in a flash. These vegan avocado popsicles are wholesome enough to make up a legit snack (though let’s be honest, I would eat the chocolate alone for a snack most days). Avocado & coconut milk for creaminess, plenty of lime juice for that zing! and mint chocolate both inside and drizzled on top (because why not). I threw in a bit of matcha there as well, since I’ve apparently stepped into the modern hippie persona full-on lately with my daily matcha lattes. The green tea flavor pairs really nice with the lime and mint, though this is totally optional (and freckin’ expensive).
The pleasure of ferociously drizzling melted mint chocolate over quickly melting popsicles mirrors the “good enough” attitude I’ve adopted lately. It is pretty in its own imperfection and transience. As is the unstructured days of mine, moving from high to low back to high again, feeling all the feels and doing my best to let them all shine for their brief moments of fame.
When things get a little intense, I just stick my hand into the freezer and grab another popsicle. I’m not saying it cures anxiety, though it surely helps to remind me that there are simple pleasures in life, unaffected by the seemingly insurmountable thought-loops I sometimes get stuck in. Coffee helps with this too, FYI.
So, to sum up: Vegan. Simple. Wholesome. Legit snack. Sweet, zingy and crunchy. Anxiety reducing, and totally more-ish. Eat as many as you want and need to feel better on a low day, though make sure to save one for someone special <3
Recipe after the jump!
On a different note… Saveur Blog Awards has now opened up the voting for this year’s nominations! This is the most prestigious award a food blogger could win (just to be nominated would rock my world!), and since it’s based on votes it’s kinda hard to “get in” as a non-American, relatively small blog. But I keep dreaming and hoping and working hard towards having my blog showcased there one day! So it would mean the world to me if you wanted to throw in a nomination for Cashew Kitchen<3 Perhaps in the category Best Photography or Best Food Instagram ;-) Nominations are open until Wednesday 19th of July. Thank you!!
Vegan Avocado Popsicles with Mint Chocolate Drizzle
makes 8 popsicles
3 ripe avocados
1 + 1/4 cup (3 dl) coconut cream
6 tbsp agave syrup or maple syrup, more to taste
3 lime, juice
3/4 tsp vanilla extract
1 + 1/2 tsp matcha tea powder (optional)
pinch of salt
60 g (~ 6 squares) vegan dark mint chocolate, divided
1/2 tbsp coconut oil
2-3 tbsp cacao nibs, divided (can be omitted)
Preparations: place two jars of coconut milk in the fridge overnight.
Scoop out the creamy top layer of the coconut milk jars and measure 1 + 1/4 cup coconut cream. Place in a blender along with avocado, lime juice, agave syrup, matcha (optional), vanilla extract and salt. Mix until creamy. Add more sweetener if you like it sweeter.
Roughly chop half of the chocolate and place in the blender along with half of the cacao nibs. Give it a quick mix for a couple of seconds to distribute evenly.
Pour the mixture into popsicle moulds and use a stick to push the mixture down and wiggle around a bit, to poke any air bubbles (otherwise you’ll end up with popsicles looking like the picture above 👆🏼). Then put a stick in each and place in the freezer for at least 4-5 hours.
Before serving, gently melt the rest of the chocolate over a water bath. Take out the popsicles from the freezer and run the moulds under hot water for a couple of seconds. Remove from moulds and place on a parchment paper. Drizzle immediately with mint chocolate and garnish with cacao nibs. Eat <3
Want more vegan ice cream recipes?
My No-Churn Cardamom Nice Cream with Almond Butter Caramel Ripple is definitely my signature nice cream recipe that I make whenever I wanna charm someone ;-)
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