Oh My Popsicle
Happy Friday! The S.O. and I enjoyed a hot and sweaty romp around DTLA to drop of my engagement ring for sizing and browse our favorite fabric stores. Summer heat is just around the corner and nothing takes the edge off than an ice cold dessert.
Our low sugar challenge definitely altered my taste buds and going spoon deep in a pint of ice cream just isn’t as fulfilling as it used to be. These creamy and refreshing coconut mint bars are an excellent way to cool off without the sugar rush.
Raw Vegan Mint Coconut Cream Bars
2 cups coconut milk
sprigs of mint
1/2 cup sugar in the raw
1 can Eden Foods Organic Cannellini White Kidney Beans
1 teaspoon vanilla
In a small saucepan, heat the coconut milk and the sugar on low heat until fully dissolved. Mix in the mint leaves and let simmer a few minutes.
Remove from heat, cover the saucepan and let steep for 30 minutes. Place mixture in an airtight container and refrigerate overnight.
Pour the Cannellini beans into a food processor and blend until a smooth paste.
Bring the coconut milk back to a simmer in a saucepan on low heat. Fold in the bean mixture and vanilla. Stir consistently until an even mixture is created.
Pour mixture into popsicle molds.
Freeze and enjoy!