You might wonder how a popsicle got to be on rotation in a baking blog. I used the oven, it’s true. But just briefly to soften and sweeten the apricots. Then I figured the spirit of the recipe could hold it’s own, non? Plus, it’s hella hot out right now, so who wants to have the oven on all day anyway? These pops are super refreshing, with a hint of sweetness and tartness–a perfect accompaniment to a hot summer day. Enjoy!
As always, if you make these, let us know by tagging #bakedtheblog on instagram.
Roasted Apricot Pops (Vegan + Gluten-Free)
Makes: Approximately 8 popsicles
Time: 20 minutes hands-on time, plus several hours inactive time to roast/freeze
Notes: You can swap the proportions of milks in this recipe. For a creamier popsicle, use more coconut milk than almond milk.
1 lb ripe apricots
Coconut sugar (for roasting)
3 tbsp raw honey, or more to taste *To make vegan sub in agave or maple syrup.
1 cup unsweetened almond milk (see note above)
½ cup full-fat coconut milk (see note above)
2 -3 drops of almond extract
1 tbsp fresh-squeezed lemon juice
½ cup chopped store-bought stewed apricots
Preheat oven to 425°. Halve and pit apricots. Arrange on a baking sheet and top with a sprinkling of coconut sugar. Bake for around 20 minutes, or until very soft and a little browned.
Add roasted apricots and honey to a food processor or high-powered blender and purée until smooth.
Add the almond milk, coconut milk, almond extract, and lemon juice, and blend once more to incorporate. Cover and refrigerate until mixture is completely chilled.
Pour chilled mixture into individual popsicle molds, interspersing with bits of apricot as you go. Freeze for 4-5 hours, or until completely frozen.