Gluten-free chocolate almond butter popsicles

by Earthwalker | Jun 28, 2011 | Columns, Elana's Gluten-Free Pantry, Featured | 1 comment

Gluten-free, sugar-free homemade popsicles

photo provided courtesy of elanaspantry.com

Summer is definitely here and our house is the place to be. The neighborhood boys congregate on our trampoline –with the sprinklers aimed at it for a good cool down and a great deal of healthy fun.

With all of this activity I keep the food flowing morning, noon and night. From the time they arrive until dinner (sometimes a bunch of them stay for the evening meal too) I am setting out munchies –snacks, lunch, etc. They really are a hungry bunch of rascals.

To keep them fueled between meals, I’ve been making up batches of these super healthy, natural popsicles from Amy Green’s book Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less. I made a big batch of these frozen treats last night and they’re already gone today. Amy’s popsicle recipe is absolutely genius!

Why do I like to serve these popsicles to my boys and their friends? First, they contain high protein almond butter, second, they’re full of anti-oxidant rich unsweetened cocoa powder and finally, they’re fruit sweetened. Here’s my version of Amy’s recipe, I hope you like it as much as the boys and their friends did.

ingredients
2 large bananas
¼ cup creamy roasted almond butter
¼ cup water
2 tablespoons cacao powder
1 tablespoon vanilla extract
¼ teaspoon NuNaturals Stevia

directions

Mix all ingredients in a Vitamix
Pour “popsicle juice” into molds, adding holders or wooden popsicle sticks
Freeze overnight
Serve to your children and all of their friends

recipe courtesy elanaspantry.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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1 Comment

Debbie Truly-Cured on June 29, 2011 at 5:14 pm

Hello Elana,
Thank you for sharing this recipe. “Not only for kids,” I’m thinking! :D
I’m going to give this a try. It’ll give me some protein AND cool me down between activities. Thanks!
Debbie