Peanut butter & jelly lollies

This simple recipe makes 4 lollies and no ice-cream machine needed!


  • 1 cup cashews (soaked for 2 hours)
  • 1/2 teaspoon vanilla powder or seeds from one whole vanilla pod
  • 2 Medjool dates
  • 1 cup filtered water
  • 4 tablespoons smashed raspberries – approx 75g (can sub in for strawberries also)
  • 3 tablespoons peanut butter
  • You will need a lolly mould to fill


Rinse and drain the cashews and place in a high-speed blender with the dates, vanilla, dates and water. Blend until you have a smooth cream consistency.

Pour the mixture into a bowl scraping the sides to make sure you get everything out, then add the raspberries and and stir well so that they are evenly distributed.

Next using a teaspoon add the mixture to the lolly mould until full and tap on the bottom to ensure even distribution. Add a wooden lolly stick and place in the freezer for at least 4 hours.

To remove from the moulds simply run under a warm tap and carefully remove.

My other tips on how to use peanut butter…

SATAY – make a simple satay dressing with 1 tablespoon each of peanut butter, coconut yogurt (or milk), and coconut aminos. I like to add a pinch of garlic powder to this too. Simple mix together and water to thin. Brilliant as a dipping sauce, over fried eggs and cauliflower rice, mixed through salad or drizzled over sweet potato.

BANANA BOATS – a fave snack with the kids. Half a small banana, spread with peanut butter and decorate with cacao nibs and desiccated coconut or coconut chips.

PROTEIN SMOOTHIE – add to your post work shake to give an extra boost of protein and healthy oils

SIMPLY – on toasted sourdough…doesn’t get much better than that!