Fall always has been, and probably always will be, my favorite season. I think it’s because I have always loved pumpkin picking at the pumpkin patch as a kid with my family. That was kind of the signal that the “holiday” season was upon us and that Halloween, Thanksgiving and of course my favorite, Christmas, were all coming in perfectly timed succession. I LOVE the holidays. I mean, really love the holidays. 24 years of vegan holidays and it just keeps getting better 
I know we are not quite at fall yet but if Starbucks can officially launch their pumpkin spice lattes, those of us who aren’t excited about poisoning ourselves with cupfuls of highly toxic, pesticide sprayed coffee can introduce organic, healthy, delicious, plant based exciting pumpkin recipes of our own! Never too early as far as I’m concerned.
So here’s a new one for us, and I have to tell you, we usually just eat this straight out of the vitamix! But as pops, they are perfect for a fall party or holiday gathering, or just to portion out your food so that people don’t fight over the blender.
Here’s what you will need:
- 10 Frozen Bananas
- 1/2 cup organic BPA free canned pumpkin (or steam and mash your own)
- 1/4 cup full fat organic coconut milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon star anise
CRUST (or topping)
- 1/2 cup blanched almonds
- 1/4 cup oats
Blend banana pumpkin ice cream ingredients together until smooth. Pour into popsicle molds. While freezing, process almonds and oats into a coarse flour-like consistency. When you are ready to serve the pops, if you want to get the topping to stick on the pops, mix up a small amount of liquified cacao butter and dip or brush with a pastry brush (brushing actually works better) the cacao butter onto the pops. Then, dip the bars into the topping and re-freeze on a flat plate. This is a GREAT way to go for parties, but for us, too labor intensive for every day so we just pile the topping on in a bowl! Enjoy
