This fruity, creamy, mouth-watering recipe for Vanilla Spiced Peach Pops was created by Laura Wright (@thefirstmess) and features our Vanilla Spiced Sunflower Seed Butter and either Cinnamon & Oats Seed’nola or crumbled Cinnamon Maple Seed + Oat Bars. You can find more deliciously vegan creations on her Instagram page and website! And once you make these peach pops and realize how incredible they are, you can check out her cookbook, too. Laura's original recipe uses full fat coconut milk, but we've suggested vegan yogurt as a substitute if you have a coconut allergy.
Makes 9 popsicles
- 2 cups diced ripe peach, about 2 large peaches
- 2 tablespoons maple syrup, divided
- 1/2 teaspoon ground cinnamon
- 2 tablespoons orange juice
- 1 cup full fat coconut milk* (or vegan yogurt)
- 1/4 cup Vanilla Spiced Sunflower Seed Butter
- 1/4 teaspoon vanilla extract
- tiny pinch of sea salt
- Cinnamon & Oats Seed’nola or Cinnamon Maple Seed + Oat Bars
*Laura's original recipe uses full fat coconut milk, but we've suggested vegan yogurt as a substitute if you have a coconut allergy.
Note: Silicone popsicle molds are incredible! They make it very easy to get the popsicles out.
In a small saucepan over medium heat, stir together the peaches, 1 tablespoon of the maple syrup, and the cinnamon. Keep cooking the peaches until they are soft and smoosh-able, about 5 minutes. Transfer the cooked peaches to an upright blender along with the orange juice. Blend the mixture on high until completely smooth. Transfer the mixture to another container and let it cool.
Rinse out the blender and put it back on the base. To the blender, add the coconut milk, Vanilla Spiced Sunflower Seed Butter, vanilla extract, sea salt, and remaining maple syrup. Blend this mixture on high until creamy.
In your popsicle mold, alternate layers of the peach mixture and creamy sunflower seed/coconut milk mixture. Sprinkle some Cinnamon & Oats Seed’nola around the base of the popsicle. Place the popsicles in the freezer overnight. Enjoy!