These vegan, no added sugar peach melba popsicles with magical vanilla cake dust are gluten free and packed with sources of healthy plant protein to keep your summer energy up while cooling you off at the same time. Note: the prep time is longer if you choose to add in the cake dust, otherwise, these take less than 10 minutes to put together.)
Mix the ingredients for the raspberry part of the popsicles in a food processor or blender until smooth and well blended. Distribute evenly between each popsicle mold.
Rinse the food processor bowl or blender and mix up the peach part. starting with just one banana slice. Add the second one if additional sweetness is desired. Add to the top of the raspberry portion, distributing evenly between each popsicle mold. Add a popsicle stick if your mold requires it and freeze for at least two hours or until frozen solid.
Mix the three cake dust ingredients together. Remove the popsicles from the freezer and run the molds under warm water until they are all freed of the molds. (Depending on the temperature of your room, you may want to store the popiscles you aren't working with in the freezer.)
Fill a bowl with very warm water and, using a pastry brush, brush the last 1/2"-1" of each popsicle (on the peach part nearest the stick) with warm water on all sides. This helps melt the popsicle slightly so the cake dust will stick to it. Sprinkle the cake dust on, patting gently as needed to help it adhere. It's best to sprinkle the cake dust on over a dish that is both separate from the cake dust and the water.
Since the popsicles can no longer be stored in the molds (otherwide the cake dust comes off), place them on a baking sheet to ensure the cake crumbs are frozen in place. Then store them in an freezer friendly bag.