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My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

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Dessert

Oatmeal Cups

December 18, 2020 by Holly Yzquierdo 3 Comments

These vegan Oatmeal Cups are beautiful and delicious. I started making these in early 2020. We were addicted and made a batch every week until it became too hot to bake here in Arizona.

Vegan Oatmeal Cups

I’ve made a lot of baked oatmeal recipes but these always seemed more festive. The combination of the dried fruit and the nuts and seeds always made them feel like a Christmas snack. I decided to wait all year to share them and now it’s time.

Most of the time I made them in my Pampered Chef brownie pan. You may have seen some Instagram stories of them. They taste just as good whether they are square or round.

Vegan Oatmeal Cups

I love that these are oil-free but taste decadent thanks to the seeds, nuts, and dried fruit. Those all help them to be really filling too! We eat them for breakfast, snack and dessert!

Another bonus to this recipe is it makes 18 oatmeal cups. Trust me, a dozen is never enough for our crew. We are also able to package some up and give them to others.

Yield: 18

Fruit and Nut Oatmeal Cups

Vegan Oatmeal Cups

These plant-based Fruit and Nut Oatmeal Cups are not only delicious, they are also beautiful.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 2 Tablespoons ground flax seed
  • 6 Tablespoons water
  • 3/4 cup applesauce
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/3 cup maple syrup
  • 1 teaspoon pumpkin spice seasoning
  • 1 teaspoon baking soda
  • 1 cup dried fruit (I use a cranberry, golden raisin and cherry mix)
  • 1/4 cup dried fruit (for topping)
  • 2 Tablespoon raw pepitas (divided)
  • 2 Tablespoon hemp seeds (divided)
  • 1/4 cup chopped walnuts
  • 2 1/2 cups rolled oats
  • 1 1/2 cup plant-based milk (we use rice milk)

Instructions

  1. Make flax eggs by combining ground flax seed and water in a small bowl. Stir well then set aside.
  2. Preheat over to 350 degrees.
  3. In a big bowl, add applesauce, vanilla, salt, maple syrup, pumpkin spice seasoning together and stir well.
  4. Next, add baking soda, 1 cup of the dried fruit, have the hemp seeds and half the raw pepitas, and all the walnuts. Stir well.
  5. Add the oats, flax seed mixture, plant-based milk and stir well. I like to let this sit for 5-10 minutes so the oats absorb the liquid.
  6. Scoop the mixture into a muffin pan. My muffin pan is nonstick. I use a 1/4 cup measuring cup. The muffin cups will rise slightly. If things tend to stick in your pan, use a little cooking spray.
  7. Sprinkle the remaining dried fruit and seeds on top of the muffin cup. (If you forgot and added it all inside that is ok too. You can add a little more on top if you want).
  8. Bake for 20-25 minutes. The oatmeal cups will be golden brown.

Notes

Store muffin cups in the refrigerator in an air tight container for about a week.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Raw Shelled Seeds, Pumpkin Seeds/Pepitas
    Raw Shelled Seeds, Pumpkin Seeds/Pepitas
  • Manitoba Harvest Organic Hemp Hearts 
    Manitoba Harvest Organic Hemp Hearts 
  • Trader Joe's Golden Berry Blend 
    Trader Joe's Golden Berry Blend 
  • Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats
    Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats

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© Holly Yzquierdo
Category: Breakfast

Substitutions

This versatile recipe works with a lot of substitutions.

  • If you don’t have applesauce you can used mashed bananas. See more tips here.
  • Can’t have nuts, you can skip them all together.
  • Can’t have seeds? The flax seeds work as a binder so you could try an egg replacer. I think it would work fine if you skipped it.
  • Can’t have oats? We are working on some variations using other grains because my husband can’t have oats.
  • Don’t have this dried fruit mix? You can use other dried fruit like raisins or dried cherries. I haven’t tried dried tropical fruit yet.
  • No maple syrup? You can use another sweetener like date paste or agave. You could also use sugar.
  • Want to use less sweetener? Go for it. The applesauce and dried fruit provide some sweetener already.
Vegan Oatmeal Cups

Our family LOVES this oatmeal cups recipe! If you make these I’d love to hear what you think!

Filed Under: Bread & Muffin Recipes, Breakfast, Dessert, Holiday Cooking, Recipes Tagged With: Breakfast, Dessert, Oatmeal, plantbased, snack, Vegan

Vegan Peach Crisp

July 7, 2020 by Holly Yzquierdo 9 Comments

Oil-Free Vegan Peach Crisp

I love peaches! Every year as summer gets closer I patiently wait for the peaches to hit the stores. This year, the peaches and nectarines have been exceptionally good. With an abundance of peaches, it’s time to make my oil-free Vegan Peach Crisp.

Oil-Free Vegan Peach Crisp

Don’t get me wrong, I love fresh peaches but baked peaches are out of this world. I don’t make a lot of desserts because most are full of oil and sugar. This easy Peach Crisp is oil-free and uses maple syrup to sweeten it.

It’s not overly sweet. This is not a gooey peach cobbler. I love traditional peach cobbler but this is not a cobbler recipe. You can’t make cobbler crust without oil, butter or lard and I’m not doing that. A whole bunch of foods trigger headaches for me so I’m avoiding anything that could be a trigger and keeping to simple ingredients that make me feel good.

Oil-Free Vegan Peach Crisp

You can’t get much simpler than these ingredients. Other than peaches, the rest are pantry staples.

  • Peaches
  • Rolled Oats
  • Maple Syrup
  • Applesauce

You can add other ingredients to liven it up. Cinnamon, lemon juice and lemon zest, vanilla, almonds, pecans or even other stone fruit.

The topping on this crisp is similar to my oil-free granola. Since it doesn’t use oil or added fat, it doesn’t get super crispy. You can also add a scoop of your favorite dairy-free vanilla ice cream.

We think this Peach Crisp tastes best after a day or two.

Vegan Peach Crisp

Can I use frozen peaches for Peach Crisp?

I know it’s difficult to get delicious peaches all year long, don’t worry, you can use frozen peaches! Just let them thaw all the way first.

You can use a mix of fruit too. I’ve made this with a mix of peaches and nectarines and it was glorious!

Is Peach Crisp gluten-free?

Yes, if you use gluten-free oats. Most oats are processed on the same equipment with wheat. If you need to eat gluten-free, make sure your oats are certified gluten-free.

What can I substitute for applesauce?

If you don’t have applesauce you can use an apple for a substitute by blending it in your blender. If you don’t have an apple you can mash a banana or puree a peach. See more Applesauce Substitutes here.

Is Peach Crisp a dessert?

Yes and no. This Peach Crisp is so good for you, you could eat it for breakfast. It’s pretty similar to my Baked Oatmeal.

Yield: 6

Vegan Peach Crisp

Oil-Free Vegan Peach Crisp

Delicious oil-free Vegan Peach Crisp is an easy plant-based dessert. Fresh peaches and a few pantry ingredients are all you need.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 3 cups Rolled Oats (divided)
  • 3/4 cup Unsweetened Applesauce
  • 1/4 cup Maple Syrup
  • 4 Peaches (pit removed, 3 cups peeled and sliced)

Instructions

  1. Preheat oven to 375 degrees. Lightly spray a 9x9 pan with cooking spray. (8x8 works too)
  2. Put 1 cup of rolled oats into a blender or food processor and blend until the oats are a fine oat flour.
  3. In a medium mixing bowl, pour applesauce, maple syrup and oat flour together and mix well. Dump in remaining 2 cups of oats and stir well.
  4. Pour about half of the oat mixture into your prepared pan and mash down to form a crust. It doesn’t have to be perfect.
  5. Pour peeled and sliced peaches on top of the layer of oats in the baking pan.
  6. Spoon the rest of the oat mixture on top of the peaches. Try to cover the peaches evenly.
  7. Bake for 25 minutes.

Notes

Store Peach Crisp in an air tight container for about 4 days. It can be kept on the counter but will last longer refrigerated.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Bob's Red Mill Old Fashioned Regular Rolled Oats, 32 Oz (4 Pack)
    Bob's Red Mill Old Fashioned Regular Rolled Oats, 32 Oz (4 Pack)
  • Hamilton Beach 10-Cup Food Processor 
    Hamilton Beach 10-Cup Food Processor 

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Dessert

Filed Under: Dessert, Recipes Tagged With: Dessert, plant-based diet, Vegan

Chocolate Chia Overnight Oats

June 25, 2019 by Holly Yzquierdo 7 Comments

Chocolate Chia Overnight Oats

I’m going to let you in on a secret, I’ve got one heck of a sweet tooth and I’m a chocolate lover. When I came up with this recipe, I was looking for a chocolate treat to curb my cravings. This Chocolate Chia Overnight Oats delivers!

Chocolate Chia Overnight Oats

This page contains affiliate links.

The flavor of these Chocolate Chia Overnight Oats most closely reminds me of the milk leftover after a big bowl of chocolate flavored cereal. My whole life, before going plant-based, I would eat chocolate cereal. Not usually for breakfast, usually at night or as a snack. As a kid Count Chocula was my favorite, later as a teen and young adult, I’d buy big bags of generic chocolate pebble cereal.

You know I have several overnight oat recipes, I thought chocolate would be a great addition and perfect for an afternoon snack or dessert. Of course, you could eat this for breakfast.

You can make it healthier by adding fresh strawberries or more decadent by adding mini chocolate chips! I’m a huge fan of Enjoy Life Foods chocolate chips and use those exclusively in all my baking. I’ve also made these with chopped almonds!

Need a decadent chocoChocolate Chia Overnight Oats recipe

Chocolate Chia Overnight Oats

Ingredients

  • 1/2 Tablespoon Chia Seeds
  • 1 Teaspoon Cocoa Powder
  • 1 Tablespoon Maple Syrup (optional)
  • 1/2 Cup Rice Milk (or plant-milk of your choice)
  • 1/2 Cup Oats
  • 1 Tablespoon Enjoy Life Chocolate Chips (optional)
  • 1/4 Cup Sliced Strawberries (optional)

Do

  1. Choose a jar with a lid, add chia seeds, cocoa powder, maple syrup and rice milk. Stir well.
  2. Dump in oats and give it another stir.
  3. Secure lid and place in the refrigerator. Let it set for at least 2 hours or overnight. Enjoy in the next 5 days.
Chocolate Chia Overnight Oats recipe
Yield: 1

Chocolate Chia Overnight Oats

Chocolate Chia Overnight Oats

This decadent Chocolate Chia Overnight Oats recipe may be better suited for dessert than breakfast. Rest assured, it's perfect for chocolate lovers.

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1/2 Tablespoon Chia Seeds
  • 1 Teaspoon Cocoa Powder
  • 1 Tablespoon Maple Syrup (optional)
  • 1/2 Cup Rice Milk (or plant-milk of your choice)
  • 1/2 Cup Oats
  • 1 Tablespoon Enjoy Life Chocolate Chips (optional)
  • 1/4 Cup Sliced Strawberries (optional)

Instructions

  1. Choose a jar with a lid, add chia seeds, cocoa powder, maple syrup and rice milk. Stir well.
  2. Dump in oats and give it another stir.
  3. Secure lid and place in the refrigerator. Let it set for at least 2 hours or overnight. Top with fresh fruit or chocolate chips. Enjoy in the next 5 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Organic Chia Seeds 
    Organic Chia Seeds 
  • Bob's Red Mill Old Fashioned Regular Rolled Oats, 32 Oz (4 Pack)
    Bob's Red Mill Old Fashioned Regular Rolled Oats, 32 Oz (4 Pack)

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Recipes

Have you had chocolate oats? Do you think it’s breakfast or dessert?

Filed Under: Breakfast, Dessert, Recipes Tagged With: Dairy Free, Dessert, Plant Based Diet, Recipes

Chocolate Crunch Bites

December 7, 2016 by Holly Yzquierdo 3 Comments

These Chocolate Crunch Bites are peanut-free, dairy-free and gluten-free! They are full of flavor and perfect for a party or cookie exchange! Try these allergy-friendly cookies for dessert.

I love chocolate. Chocolate and peanut butter are even better!

If you know someone with food allergies peanuts can be deadly. There are several peanut butter alternatives that can be used instead. They have a taste and feel similar to peanut butter but no dangerous peanuts.

You can make this recipe with either peanut butter or a safe alternative!

These Chocolate Crunch Bites are peanut-free, dairy-free and gluten-free! They are full of flavor and perfect for a party or cookie exchange! Try these allergy-friendly cookies for dessert.

This page contains affiliate links.

You are going to fall in love with these Chocolate Crunch Bites! My son said they taste like a Kit Kat but that wasn’t my intention. I just wanted to combine my favorite snacks into an easy treat with mega flavor.

These Chocolate Crunch Bites are peanut-free, dairy-free and gluten-free! They are full of flavor and perfect for a party or cookie exchange! Try these allergy-friendly cookies for dessert.

Before I switched to a whole food plant-based diet my favorite cookies were the chocolate oatmeal no bakes. I think I took some inspiration from those days but I wanted to give them some crunch and some natural sweetness. Besides, that old recipe had a ton of butter, sugar, and milk. The ingredients in my Chocolate Crunch Bites make me much happier.

Use peanut butter or a peanut butter substitute, dairy-free chocolate chips, gluten-free pretzels, granola and dried fruit, all normal pantry staples for me. (All the links in the previous sentence are Amazon affiliate links). That is all!

I wouldn’t say they are healthy, but they are a fun and easy treat to take to parties or cookie exchanges. I’m thinking of giving some as gifts to my food allergy pals. You don’t have to save them for only people with food allergies though, they are so good, everyone will love them.

These Chocolate Crunch Bites are peanut-free, dairy-free and gluten-free! They are full of flavor and perfect for a party or cookie exchange! Try these allergy-friendly cookies for dessert.

When it’s time to cook you will want to have all of your ingredients out and ready. I broke my pretzels with my hands but you could chop them with a knife. Measure them after you break them into small pieces, not before. I didn’t want them to get too small and turn to dust.

It’s also important if you are making these for someone with food allergies to make sure all your ingredients are safe.

I choose Enjoy Life mini chips, Glutino pretzels, and Made In Nature dried fruit. You can choose brands you love.

The dried fruit I used was actually a Super Berry blend that also had pepita seeds. You can pick what you love but dried cranberries or dried tart cherries are both winners.

These Chocolate Crunch Bites are peanut-free, dairy-free and gluten-free! They are full of flavor and perfect for a party or cookie exchange! Try these allergy-friendly cookies for dessert.

If you have kids who like to help in the kitchen this is one of those recipes they can help with. When I say that, you know it’s a simple recipe because I’m not one of those people who invite the kids to cook with me.

I’ll let them stand on a chair on the other side of the counter and watch, sometimes. Usually, I’m shooing them away, but this recipe they can totally help with.

Chocolate Crunch Bites

Go ahead and make these easy and delicious Chocolate Crunch Bites. This no bake, allergy-friendly recipe will win your family over!

Ingredients

  • ½ cup creamy peanut butter or peanut butter alternative
  • 1 cup dairy-free chocolate chips
  • 1 cup gluten-free pretzels, broken into small pieces
  • 1 cup your favorite granola
  • ½ cup dried fruit

Instructions

  1. Put ½ cup of peanut butter or alternative into a medium sauce pan on low heat. Use a silicone spatula to stir regularly.
  2. Once it starts to melt, add the 1 cup of chocolate chips. Stir often and use the spatula to scrape the bottom. Don’t walk away or it could burn. Keep stirring until all the lumps are gone.
  3. Dump in the broken pretzels, granola, and dried fruit and stir well.
  4. Remove pan from heat and scoop out in tablespoon size scoops and lay them on a cookie sheet, covered with parchment paper.
  5. Place the cookie sheet into the refrigerator to cool and harden. Allow at least an hour before eating. These can be left on the counter for a few hours but store in the refrigerator.

Chocolate Crunch Bites

These Chocolate Crunch Bites are peanut-free, dairy-free and gluten-free! They are full of flavor and perfect for a party or cookie exchange! Try these allergy-friendly cookies for dessert.

These Chocolate Crunch Bites are peanut-free, dairy-free and gluten-free! They are full of flavor and perfect for a party or cookie exchange! Try these allergy-friendly cookies for dessert.

Ingredients

  • ½ cup creamy peanut butter or peanut butter alternative
  • 1 cup dairy-free chocolate chips
  • 1 cup gluten-free pretzels, broken into small pieces
  • 1 cup your favorite granola
  • ½ cup dried fruit

Instructions

  1. Put ½ cup of peanut butter or alternative into a medium sauce pan on low heat. Use a silicone spatula to stir regularly.
  2. Once it starts to melt, add the 1 cup of chocolate chips. Stir often and use the spatula to scrape the bottom. Don't walk away or it could burn. Keep stirring until all the lumps are gone.
  3. Dump in the broken pretzels, granola, and dried fruit and stir well.
  4. Remove pan from heat and scoop out in tablespoon size scoops and lay them on a cookie sheet, covered with parchment paper.
  5. Place the cookie sheet into the refrigerator to cool and harden. Allow at least an hour before eating. These can be left on the counter for a few hours but store in the refrigerator.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Filed Under: Dessert, Recipes Tagged With: allergies, Dairy Free, Dessert, gluten free, Recipes, Vegan

Triple Berry Frozen Yogurt Pops

June 22, 2016 by Holly Yzquierdo 1 Comment

Triple Berry Frozen Yogurt Pops are dairy-free and suitable for vegans. These frozen treats are easily made with a yogurt alternative and fresh fruit.

When I mentioned my obsession with making dairy-free frozen treats last week I wasn’t exaggerating. Remember the Mango Lime Ice Pops! I’ve been making every flavor of ice pop and frozen treat I can imagine. I’m only limited by my selection of fresh fruit but I’ve also tried a few other options like these Frozen Yogurt Pops.

I love making frozen treats with just fruit but I decided I wanted something a little creamier! I bought Silk dairy-free yogurt alternative and fresh berries to make these treats come to life.

Triple Berry Frozen Yogurt Pops are dairy-free and suitable for vegans. These frozen treats are easily made with a yogurt alternative and fresh fruit.

I wanted to buy vanilla yogurt but my store was out so I went with plain. If you use vanilla yogurt it is already sweetened and you can skip the sweetener. If you use the plain flavor you’ll probably want to add a sweetener like maple syrup or stevia. I recommend you blend everything up first to make sure. If you find sweet berries you may not need much, but sometimes berries are a little sour.

Triple Berry Frozen Yogurt Pops are dairy-free and suitable for vegans. These frozen treats are easily made with a yogurt alternative and fresh fruit.

I really wanted to take advantage of the beautiful berry colors (although my white tile floor wasn’t as excited). It’s really hard to measure berries for a recipe so I just estimated amounts and used my Blendtec to blend it all together. You’ll get a vibrant blend of fruity yogurt that is hard to resist. I do recommend a taste test at this point to see if you need to add sweetener. If so start with 1 tablespoon of maple syrup or a packet of stevia and move up from there.

Do your best to get it into your freezer pop molds. After I filled them to 3/4 of the way to the top I carefully dropped blueberries, diced strawberries and halved blackberries into the mold and used a wooden ice-pop stick to push them where I wanted them. This wouldn’t have worked in a juice but since the yogurt and fruit blend was thick and creamy the fruit stayed just where I put it. I also inserted the sticks here too.

Triple Berry Frozen Yogurt Pops are dairy-free and suitable for vegans. These frozen treats are easily made with a yogurt alternative and fresh fruit.

The serving size will vary based on your freezer mold size. This recipe should make 4-6 frozen treats.

Triple Berry Frozen Yogurt Pops

Ingredients

  • ½ cup non-dairy yogurt
  • 1 cup of fresh berries
  • sweetener (optional)

Instructions

  1. Pour ½ cup of non-dairy yogurt into a blender.
  2. Pour in half of the berries.
  3. Blend in blender until smooth.
  4. Taste and add sweetener if needed. I recommend maple syrup or stevia then blend again.
  5. Once appropriately sweet, spoon into freezer molds until ¾ of the way full.
  6. Carefully drop berries into the molds using whole blueberries, diced strawberries and halved blackberries.
  7. Place sticks into the molds and freeze over night.
  8. To loosen freezer pops, dip the molds into warm water then gently pull out the freezer pops.
  9. Store in the freezer until ready to eat.
Yield: 6 Servings

Triple Berry Frozen Yogurt Pops

Plant based Triple Berry Frozen Yogurt Pops

Ingredients

  • ½ cup non-dairy yogurt
  • 1 cup of fresh berries
  • sweetener (optional)

Instructions

  1. Pour ½ cup of non-dairy yogurt into a blender.
  2. Pour in half of the berries.
  3. Blend in blender until smooth.
  4. Taste and add sweetener if needed. I recommend maple syrup or stevia then blend again.
  5. Once appropriately sweet, spoon into freezer molds until ¾ of the way full.
  6. Carefully drop berries into the molds using whole blueberries, diced strawberries and halved blackberries.
  7. Place sticks into the molds and freeze over night.
  8. To loosen freezer pops, dip the molds into warm water then gently pull out the freezer pops.
  9. Store in the freezer until ready to eat.

Notes

If you use vanilla yogurt it is already sweetened and you can skip the sweetener. If you use the plain flavor you’ll probably want to add a sweetener like maple syrup or stevia.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Filed Under: Dessert, Recipes Tagged With: Dairy Free, Dessert, Plant Based Diet, Recipes, Vegan

Mango Lime Ice Pops

June 16, 2016 by Holly Yzquierdo 8 Comments

Mango Lime Ice Pops are a great frozen treat that is healthy and tasty. These vegan treats are still creamy even without the dairy.

I’m going to fess up, I have a slight addiction to frozen treats. Yes, that Banana Pudding Ice Cream was just the start! Now my kids have caught it too! I’ve been making loads of vegan ice pops that are out of this world. These Mango Lime Ice Pops are a delicious frozen treat!

Mango Lime Ice Pops are a great frozen treat that is healthy and tasty. These vegan treats are still creamy even without the dairy.

As soon as the temperatures rose above 100 degrees here in Arizona I started making a bunch of different ice pop recipes. We’ve had two strong favorites and I’m sharing one of them today.

This Mango Lime Ice Pop may be one of the most refreshing frozen treats I’ve ever had. It’s made with 4 simple ingredients, mango, lime, coconut water and stevia. It doesn’t get much easier than that.

I love mango but I prefer it with other flavors like my Black Bean Mango Salad. My husband and youngest son will eat mango by itself. I think lime is the perfect addition to mango and once you try this frozen treat you will too.

I used the yellow mangos but you could use the pretty green/red/yellow ones. You could even use frozen mango but I’d let it thaw a little. After cutting up my mango I had about 1 1/2 cups. If you have a little more or a little less it will still work.

Mango Lime Ice Pops are a great frozen treat that is healthy and tasty. These vegan treats are still creamy even without the dairy.

Other than the simple ingredients you’ll also need a mold for making frozen treats, unless you are doing the small cups or ice cube method. I have two different molds for making delicious frozen treats but I used this one from Amazon. Don’t forget to buy the sticks unless you are using molds that come with sticks.

This recipe makes four frozen treats with a little left over that we ate right then without freezing it! I will definitely make these again!

Mango Lime Ice Pops are a great frozen treat that is healthy and tasty. These vegan treats are still creamy even without the dairy.

I was a little concerned that my kids would think they tasted too “grown up” but they loved them too.

Mango Lime Ice Pops

Ingredients

  • 2 yellow mangos
  • 1 lime (juice and zest)
  • ½ cup coconut water
  • 2 Stevia packets

Instructions

  1. Peel mangos and remove the flesh.
  2. Wash the lime then use a microplane to peel the lime zest.
  3. Squeeze all the juice out of the lime into a measuring cup.
  4. Pour coconut water in the measuring cup (with the lime juice) until it reaches the ½ cup mark. You will use more or less coconut water depending on how much lime juice you have. Pour in Stevia.
  5. Blend in a high powered blender then carefully pour into your treat molds and freeze over night.
  6. To remove the ice pops from the mold, submerge the bottom of the molds in warm water being careful not to get the treats wet.
Yield: 4 Servings

Mango Lime Ice Pops

Mango Lime Ice Pops are a great frozen treat that is healthy and tasty. These vegan treats are still creamy even without the dairy.

Mango Lime Ice Pops are a great frozen treat that is healthy and tasty. These vegan treats are still creamy even without the dairy.

Ingredients

  • 2 yellow mangos
  • 1 lime (juice and zest)
  • ½ cup coconut water
  • 2 Stevia packets

Instructions

  1. Peel mangos and remove the flesh.
  2. Wash the lime then use a microplane to peel the lime zest.
  3. Squeeze all the juice out of the lime into a measuring cup.
  4. Pour coconut water in the measuring cup (with the lime juice) until it reaches the ½ cup mark. You will use more or less coconut water depending on how much lime juice you have. Pour in Stevia.
  5. Blend in a high powered blender then carefully pour into your treat molds and freeze over night.
  6. To remove the ice pops from the mold, submerge the bottom of the molds in warm water being careful not to get the treats wet.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Filed Under: Dessert, Recipes Tagged With: Dairy Free, Dessert, Plant Based Diet, Vegan

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