I’ve grown to love the month of May. Weather wise, we just don’t know what we’re going to get. Some days it’s warm and sunny and other days it’s rainy and cool. Evening walks usually require a light jacket…or sometimes a heavier one when it’s raining and chilly…
Watching the days get longer and longer is also fun to do. I was previously never a big fan of the spring months because I only focused on the crummy weather, but I’m learning to enjoy the ups and downs that spring often brings. Plus, it’s my birthday month so I have to like it!
With warmer temperatures in mind, I have not one, not two, but three snack recipes for you today!
It’s almost the weekend and I think you should celebrate all your hard work. Or maybe whip up a couple treats for your mom on Sunday and share the love.
First things first.
I’m on a popsicle making kick.
After a trip to Costco earlier this week, I was reunited with one of my favourite purchases- a huge bag of frozen mango chunks! It appeals to my lazy, don’t-like-to-peel-mangoes side and it lasts forever.
I think you know what happened next.
I ripped open the bag of sweet potato chips as soon as we got in the door.
Oh, right, we’re talking about popsicles here. I think you know what I did after ripping open the bag of chips that Eric said we should save for my party.
Oops.
I blended up mango, banana, almond milk, and a touch of coconut extract. Check out that action shot!
I proceeded to make a huge mess while pouring and snapping pictures simultaneously.
Then, I waited. Very impatiently. That’s the worst part about making popsicles! Maybe next time I will make them overnight so I don’t keep checking them every half hour.
Well, they were worth the wait and then some. Creamy, sweet, tropical…and best of all, just 3 ingredients. Don’t have a popsicle mold? Just use ice cube trays or drink it as a smoothie. It’s a reeeeally good smoothie.
I’m thinking I have to make margarita popsicles too?
(note: recipes will be at end of this post)
Up next, berry parfaits made with banana soft serve. It’s one of our go-to healthy desserts during the warmer months. Granted, I will happily consume this even when it’s chilly outside, but it’s even more fun to cool down with after a warm evening stroll.
It’s made with processed frozen bananas, my fav Lightened Up Summer Granola, coconut, instant chocolate sauce, and fresh berries.
Finally, a chocolate raspberry smoothie, also for two! This just might be my favourite out of all of them. Super creamy with a lovely chocolate raspberry flavour.
If my mom lived nearby I would be making her this smoothie on Mother’s Day. John, I’m leaving this as your special assignment!
As I mentioned, I’ve been loving raw cacao powder lately. It has a really intense chocolate flavour and so many health benefits. Feel free to use cocoa powder if preferred. Both will work!
Looking for more easy snack recipes? Check out my 22 Ways To Get Your Vegan Snack Attack On Post.
3 Ready-in-a-Jiffy Warm Weather Snack Recipes
Tropical Mango Banana Popsicles
Vegan, gluten-free, oil-free
Yield
6 popsicles
Prep time
Cook time
0 minutes
Total time
Ingredients
- 2 ripe bananas
- 2 cups frozen mango chunks
- 1/2 cup almond milk (or coconut milk)
- splash of coconut extract (optional)
Directions
- In a blender, add all ingredients and blend until smooth. Pour into popsicle molds (or ice cube trays) and freeze until set.
Easy Berry Parfaits
Vegan, oil-free
Yield
2 servings
Prep time
Cook time
0 minutes
Total time
Ingredients
- 2 large frozen, ripe bananas
- 1-1.5 cups fresh mixed berries
- 1/2 cup Lightened Up Summer Granola, or other granola
- Shredded coconut, to garnish
- Easy Chocolate sauce: Heat & whisk together: 1 tsp coconut oil, 1 tsp pure maple syrup, 1 tsp cocoa powder
Directions
- Peel and freeze your bananas until solid, preferably overnight. In a food processor, drop in the frozen banana chunks and process until creamy and smooth. Stop and scrape down the sides of the bowl as necessary. You can also give it a splash of almond milk to help it along. Nut butter is also a nice add in too.
- Add the banana soft serve, granola, and fresh fruit in layers in a couple glasses or parfait dishes. Pour the chocolate sauce on top and serve immediately.
Chocolate Raspberry Smoothie for Two
Vegan, oil-free
Yield
2 servings
Prep time
Cook time
0 minutes
Total time
Ingredients
- 2 cups almond milk
- 3/4 cup frozen (or fresh raspberries)
- 2 large ripe frozen bananas
- 2 tbsp cacao powder (or cocoa powder)
- 1 tbsp chocolate + more for shaving on top
- 1-2 tbsp liquid sweetener (to taste)
- Shredded coconut, for garnish
Directions
- Add ingredients to blender (except sweetener and coconut). Add sweetener to taste, pour into glasses, and then sprinkle coconut and shaved chocolate on top.
