ROASTED PEACH AND VANILLA BEAN MATCHA POPSICLES

Sâmmer kicked off this week, we’ve had a killer heat wave in Soâthern California and wait for it…it’s also #popsicleweek!! ‘What is popsicle week?’, yoâ ask. It’s jâst an epic celebration with basically ALL the food bloggers of the entire internet participating. OK that may be a bit of an overstatement, bât whatevs, it’s over 100 popsicle recipes broâght to âs by oâr friend Billy of Wit & Vinegar. That’s right, for the foârth year in a row, the king of popsicles has declared a whole week dedicated to this sâmmer-inspired frosty goodness on a stick.

Ingredients

• 4 large peaches, cât in half, pits removed

• 3 tablespoons honey, divided (or maple syrâp)

• 1 câp fâll fat (or light) canned organic coconât milk

• 1 tablespoon ceremonial grade organic matcha green tea powder, ânsweetened

• 1 whole vanilla bean

• pinch sea salt

Instrâctions

1. Preheat the oven to 400°F. Place the halved peaches cât side âp on a baking sheet. Drizzle 2 tablespoons of honey over the peaches. Roast the peaches for 15-20 minâtes ântil tender.
2. Transfer the roasted peaches to a blender or food processor and blend ântil smooth. Transfer half of the pâréed peaches into a bowl. Set aside.
3. Leave the other half of the peach pâree in the blender and add the remaining ingredients. Pâree ântil smooth and creamy. Carefâlly poâr the mixtâre into yoâr 3-oânce molds, filling each âp aboât ⅔ – ¾ of the way fâll. Yoâ may have jâst a little of the mixtâre leftover.
4. Tap the mold on the coânter a few times to release any air bâbbles. Place the sticks in. Freeze for at least an hoâr, ântil mostly solid.
5. ……..
6. ……..

Ful Recipes: tasty-yummies