Category Archives: Vegan

Creamy Keto Fudgesicles (Paleo & Vegan)

Unlike many homemade ice pops, these keto fudgesicles are ultra creamy and fudgy while being paleo and vegan. Super healthy avocados are the secret ingredient that you’ll never guess is in there!

Creamy Keto Fudgesicles (Paleo & Vegan)

I have tried to make fudgesicles at home many, many times before, but I never loved them enough to post on the blog. They always tasted yummy, but the texture was a little bit off. I wanted to recreate that creamy, fudgy, and soft texture that you can get from store-bought fudgesicles I used to love growing up, but they always turned out a bit too icy and runny when melted.

Creamy Keto Fudgesicles Recipe

Which is why I’m super stoked today to finally post a keto fudgesicles recipe with the perfect texture, in my humble opinion. It seriously tastes like regular fudgesicles that’s thick and velvety, but it’s actually really healthy dairy free!

The secret ingredient? Avocados! Using ripe avocados made the keto fudgesicles mixture super thick and, once frozen, carried on that creamy texture as well. And don’t worry, you’ll never guess that they are in there because you really can’t taste them at all!

Creamy Keto Fudgesicles (Paleo & Vegan)

How to Make Paleo & Vegan Fudgesicles With Maple Syrup (Not Keto)

I know not all my readers are keto or low carb, and may not feel the need to use zero carb sweeteners like erythritol in your recipes. If that’s the case for you, you can easily just use maple syrup with small adjustments to the ingredients.

All you need to do is reduce the coconut milk to 1/2 cup instead of 1 full cup, and replace the erythritol with the same amount of maple syrup. Even though you are halving the coconut milk, the ripe avocados are rich enough to not interfere with the creamy texture of the fudgesicles. It’s such a simple adjustment but works perfectly!

Creamy Keto Fudgesicles (Paleo & Vegan)
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Creamy Keto Fudgesicles (Paleo & Vegan)

Unlike many homemade ice pops, these keto fudgesicles are ultra creamy and fudgy while being paleo and vegan. Super healthy avocados are the secret ingredient that you'll never guess is in there!
Course Dessert
Prep Time 3 minutes
Cook Time 0 minutes
Freezing time 4 hours
Servings 6 fudgesicles
Calories 218kcal

Ingredients

  • 2 medium ripe avocados
  • 1 cup full fat coconut milk For a paleo version, reduce by 1/2 cup
  • 1/2 cup erythritol For a paleo version, use 1/2 cup maple syrup instead
  • 1/2 cup cacao powder or cocoa powder
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt

Equipment

  • Popsicle mold
  • Popsicle sticks

Instructions

  • Place all ingredients in a high powered blender and blend until smooth. The mixture should be creamy and thick.
  • Divide the mixture into 6 popsicle molds.
  • Push down the popsicle sticks into the middle of the mold.
  • Freeze for at least 4 hours.
  • When ready to eat, run the mold under warm water to remove the fudgesicles easily.

Notes

If you aren’t low carb, you can easily make this recipe paleo by adjusting the coconut milk amount to 1/2 cup and replacing erythritol with maple syrup.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Air Fryer Tostones (Whole30, Vegan, AIP, Low FODMAP)

These paleo air fryer tostones make the most addicting snack while being extra easy and crispy in the air fryer! You can use minimal amount of oil for this Whole30 and vegan recipe without any frying or splattering.

Paleo Air Fryer Tostones

Tostones (also called patacones) are probably one of my favorite things to eat. They are a Caribbean and Latin American dish made with green plantains that are twice fried. They are cut into chunks and fried until they soften and are heated through, and then you smash them into a flat discs before frying them again until they are golden and crispy. It’s just the most addicting snack.

While the fried version is the original method, I recently started experimenting using the air fryer method and I love it. It comes out just as crispy and delicious, and the process is so much easier!

Paleo Air Fryer Tostones Recipe

Personally, I feel that using the air fryer requires you to be less “hands-on” during the entire process which makes my life easier and allows me to cook other dishes at the same time. You don’t have to worry about the oil splattering everywhere, and you only have to flip the slices once in the air fryer basket.

Paleo Air Fryer Tostones
Paleo Air Fryer Tostones

Less Oil, Less Mess

Anytime there’s a frying or deep frying recipe, it does require a good amount of oil. And it’s so important to use high quality oils with a high smoking point like coconut oil or avocado oil for this purpose, so they don’t oxidize and cause harm to our health. I find that I don’t deep fry often, because it can actually get quite expensive in paleo cooking because these high quality oils are higher in price.

Thankfully, you can use just a fraction of cooking oil if you have an air fryer, and these paleo air fryer tostones still turn out so flavorful and crispy. On top of that, cleanup is just SO much easier because you don’t have to wipe down your countertop and stovetop from the oil splattering everywhere!

Paleo Air Fryer Tostones

My Favorite Dips with These Paleo Air Fryer Tostones

These tostones are delicious eaten on their own, especially with a splash of lime juice. However, if you want to spice it up even more with a yummy dip, these are some of my favorites:

Hope you enjoy this yummy Whole30 and AIP air fryer recipe. It’s so simple and easy, but so addicting and flavorful. It’s definitely on repeat in our house!

Paleo Air Fryer Tostones
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Paleo Air Fryer Tostones (Whole30, Vegan, AIP, Low FODMAP)

These paleo air fryer tostones make the most addicting snack while being extra easy and crispy in the air fryer! You can use minimal amount of oil for this Whole30 and vegan recipe without any frying or splattering.
Course Appetizer, Side Dish, Snack
Cuisine Caribbean
Prep Time 7 minutes
Cook Time 10 minutes
Soaking time 1 minute
Total Time 12 minutes
Servings 4 servings
Calories 147kcal

Ingredients

  • 2 green plantains
  • 2 cups water
  • 2 tsp sea salt plus more to taste
  • 4 tsp coconut oil or avocado oil
  • Optional: Lime juice

Instructions

  • Preheat air fryer to 400 degrees F for 5 minutes, and combine water and salt in a large bowl. 
  • Cut the ends off the plantains and make a vertical slit through the skin, so you can easily remove the peel. 
  • Cut the plantains into 1-inch thick slices.
  • Toss the plantain slices with 2 tsp coconut oil. 
  • Cook in the air fryer in a single layer for 5 minutes.
  • Immediately remove the plantains and smash each slice with the bottom of a jar or a mug while they are hot. 
  • Soak the flattened slices in salt water for 1 minute, then pat dry with a paper towel.
  • Brush each flattened slice generously the rest of the coconut oil (2 tsp) front and back.
  • Place back in the air fryer for 5 minutes, gently flipping them halfway through. 
  • Sprinkle with lime juice, if using, and sea salt. 
  • Serve immediately alone or with your favorite dip like guacamole
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year.

Paleo & Vegan Carrot Cake Pops

Carrot cakes are one of my favorite Springtime desserts. They are so gorgeous, and I love that they are not too sweet most of the time compared to other desserts. While I don’t mind a slice or 2, my husband and I are not big on sweets so it’s always a waste when I make a full cake. We always end up throwing out leftovers or giving them away.

Enter: These Paleo & Vegan Carrot Cake Pops

Cake pops are just the best solution for people like us. Not only do you end up making small bite-sized versions of a full cake, they are so much for fun to eat for both adults and kids! There are also no leftovers because you end up making just 8 of them at a time with this version.

In this recipe, the cake balls are raw and not baked, making them extra easy to make. But, don’t worry, they’ll still taste just like carrot cake, with half the amount of work!

Paleo & Vegan Carrot Cake Pops
Paleo & Vegan Carrot Cake Pops

Optional Special Equipments

While these paleo and vegan carrot cake pops are so much more fun to eat on sticks like lollipops in my opinion, the sticks are definitely not necessary. You can just make into cake balls and eat them with your fingers like donut holes!

However, if you want make them into full cake pops and have them look pretty and display them nicely, these are just the 2 things you need:

  • Lollipop sticks: These are super cheap, made with paper, and you get a lot with one purchase. I used these for this recipe and they were sturdy and worked really well!
  • Cake pop stand or styrofoam block: Once you coat the cake pops with the coconut butter glaze, you can always lay them down gently on parchment paper, but that may leave a mark on the side that touches the paper. If you want the glaze to look smooth all around, cake pop stands are a great way to keep them standing while the glaze hardens. Plus, they are great for displaying when you are serving them. For a cost-friendly option. I save styrofoam blocks I receive in packages to stick the cake pops in them, and this works really well too!
Paleo & Vegan Carrot Cake Pops

How to Store These Paleo & Vegan Carrot Cake Pops

These carrot cake pops actually store really well, and you can keep them in the refrigerator for up to 5 days in an air tight container. If you need them to last longer, you can keep them in the freezer for up to 3 weeks! When you are ready to enjoy them, just take one out and let it sit on the counter for 30 minutes to defrost before you bite in.

If you need a quick and yummy dessert to serve your guests over Easter or get togethers, I highly recommend these paleo and vegan carrot cake pops because they are so quick and easy, and are always a crowd pleaser!

Paleo & Vegan Carrot Cake Pops
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Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year. 
Prep Time 5 minutes
Cook Time 5 minutes
Freezing time 20 minutes
Total Time 10 minutes
Servings 8 cake pops
Calories 137kcal

Ingredients

Carrot Cake Balls

  • 1/2 cup finely shredded carrots
  • 1/2 cup pitted medjool dates
  • 1/2 cup pecans*
  • 1/3 cup shredded coconut
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp sea salt

Coconut Butter Glaze

  • 1/4 cup coconut butter melted
  • 1 tbsp coconut oil
  • 1 tsp maple syrup
  • 1/2 tsp vanilla extract
  • Optional: chopped pecans & cinnamon for garnish

Equipment

  • Lollipop sticks

Instructions

  • Place all ingredients for the carrot cake balls in a food processor, and pulse until ground and a sticky dough forms. 
  • Grease your hands and roll the dough into 8 even balls.
  • Place in the freezer for at least 20 minutes so the carrots cake balls harden.
  • While they are freezing, combine coconut butter, coconut oil, maple syrup, and vanilla extract. Microwave for 15 seconds at a time until melted and liquified, OR use a a double boiler over medium low heat to melt the ingredients together.
  • Prepare a plate lined with parchment paper, or I sometimes save styrofoam blocks from packages to stick the cake pops in to.
  • Remove the carrot cake balls from freezer and stick a popsicle stick into each one.
  • Use the sticks as a handle, and roll each ball in the coconut butter glaze so all sides are covered. Tap a few times afterwards to get the excess glaze off.
  • If you’d like, sprinkle some chopped pecans and cinnamon immediately.
  • Place the cake pops on the parchment paper or stick into a styrofoam, and let them cool for 10-15 minutes until the glaze hardens.
  • Enjoy immediately or store in the refrigerator for up to 5 days.

Notes

*You can substitute with walnuts if that’s what you have on hand.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.