Aren’t these zombie molds soooo fun!?!?
I found these at my local Whole Foods and just HAD to have them! I have so many ideas for flavors to make in these freezer pop molds, but first I wanted to give a nod to school starting up again! Hence, the “PB&J” flavor recreation!
We don't eat peanuts in my house, as we typically stay away from legumes, and opt for delicious almond butter instead. Jam is super easy to make at home and is honestly WAYYYYYYYY yummier than the store bought stuff! I also love that I get to have complete control of the ingredients that go into my jam and its level of sweetness.
I hope you guys, and your little ones, enjoy these yummy and very fun freezer pops!
This recipe is nutrient dense, lower carb, grain free, gluten free, paleo, primal, & keto friendly!
What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
Contains calcium, a key root chakra nutrient.
Contains zinc, which is needed for thousands of chemical reactions in your body involving protein, so it is also supportive to the root chakra.
Contains red colored foods. Red vibrates at about the same frequency as the root chakra. So, eating red foods helps to maintain the proper root chakra frequency.
This recipe is heavy in water, which supports the sacral chakra.
This recipe is full of healthy fats and oils, which supports the sacral chakra.
Contains nuts, which is both grounding and flowing, and thus supports both the root and sacral chakras.
Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.
A Short Note on Swaps or Ingredients:
*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well! *
Be sure your coconut milkis full fat and unsweetened. For the strict phase of the AIP, be sure there are no added gums (the only ingredients should be coconut/coconut meat and water).
I used almond butter because we do not use peanut butter. However, this recipe would still be delicious with any of the following butters: cashew, hazelnut, peanut, pecan, sunflower, tahini, tigernut, walnut.
Equipment Needed to Create this Recipe:
popsicle molds (zombie shaped ones if you want "zombie pops"
sauce pan (for jam)
freezer space to set
Almond Butter &
Jam Zombie Pops
(gluten free, & dairy free)
Prep time: 5.5 hours Cook time: 30 minutes Yield: 8-12 pops
Zombie pop molds, or any other popsicle mold of your choice
Almond Butter Base
1 can full fat unsweetened coconut milk
¼ cup almond butter, no sugar added
1/8-¼ tsp. liquid stevia (start with less, taste, and adjust)
¼ tsp. vanilla, gluten free
¼ tsp. cinnamon
3 cups of strawberries, stems/greens removed
1/8 heaping cup of raw, organic, wild honey
¼ tsp. powdered stevia (optional, but adds more sweetness)
1 tbsp. fresh lemon juice
How to Create this Recipe:
First, you’ll want to make the jam. To do this, you’ll need a medium-large pot. To the pot, add the trimmed strawberries and heat them over medium heat just until the strawberries begin to fall apart and breakdown. When they have begun to break down, you will add the remaining ingredients to the strawberries.
Reduce the heat to medium-low and cook at this heat for about 15-20 minutes, mashing the strawberries as they cook. You'll know when the jam is ready to move to the next stage when it has thickened up a bit.
After they’ve cooked down for 15-20 minutes, reduce the heat again to the lowest setting and lightly continue cooking it for 4-7 minutes, just until your strawberry jam coats the back of a spoon. Remove the jam from the heat and let it cool slightly before transferring it to a jar.
While the jam is cooling, you’ll make the almond butter base. To do this, place all the ingredients into a blender (I use my Vitamix) and blend it up until it is incorporated. Once you have blended the almond butter base, you are ready to start assembling your zombie pops!
To assemble, pour the almond butter base into your popsicle molds first, filling it about ¼ of the way. Then, add ½-1 tbsp. of the jam, followed by a bit more almond butter base, and repeat (depending on how big of molds you have; I only did one layer of jam because my molds are smaller) until you have filled the molds. Add the bottoms of the molds (or popsicle sticks) into the filled molds.
Place in your freezer for a minimum of 5 hours. Once the filling has set and hardened in the molds, you can remove them and enjoy!!
You may or may not need to use all this jam for the pops, so yay, lucky you might have some left over!!
I prefer my treats to be only slightly sweet and stevia can be very strong (a little goes a long way!), so start with less stevia and adjust the sweetness as desired.
Serving Size: 1 pop, depending on what mold you use (based off of 12 servings made with all the jam; you may use less jam, if you do there will be less carbs and calories)
Fat: 8 grams
Carbs: 8 grams
Protein: 2 grams
*All nutritional information are estimations and will vary.