Vegan Raw summer BERRY COCONUT CREAM POPSICLES deliciosly healthy


popsicles molds, wooden sticks
  • 13.5 oz full fat coconut milk *
  • 2 + ½ cups mixed fresh berries
  • 3 tbsp + 1 tsp coconut oil, melted (or ½ cup coconut flakes)
  • 2 tbsp maple syrup, agave or stevia
  • ½ lemon zest
  • ¼ tsp vanilla extract
  • 2 tbsp ground pistachios (optional)
  1. Combine coconut milk, coconut oil, maple syrup or other sweetener, lemon zest and vanilla stirring with a whisk. If using coconut flour or flakes, blend for a few seconds with a blender.
  2. Clean and chop all the berries and cut strawberries into very thin slices.
  3. For the marbled effect: Combine 2-3 tablespoons coconut cream with 5-6 mashed blueberries or raspberries to obtain the desired color. (See notes)°
  4. Add 2 cups berries in the remaining coconut cream and mix gently so as not to break the fruit.
  5. Pour the mixture into molds, alternating the creams accordingly to your taste.
  6. Add the remaining berries pushing them towards the sides of the mold.
  7. Sprinkle with chopped pistachios, insert wooden sticks into the molds and store in the freezer.
  8. Freeze at least 4-6 hours before serving.
Refrigerated for 24 hours*
To create the colored layer, blend or simply crush with a fork a few raspberries or blueberries with coconut milk.°
This recipe originally appeared at Beauty Food Blog.

Frozen Fruit Pops

Frozen Fruit Pops

Frozen Fruit Pops

Depending on size of mold, makes 6 ice pops

1/4 cup diced kiwi

1/4 cup diced peaches

1/4 cup blueberries, cut in halves

1/4 cup raspberries

1/4 cup diced strawberries

1/4 cup fresh pineapple juice or orange juice

Toss cut fruit together in a bowl and then spoon into popsicle molds. Pour enough juice so it comes slightly below each rim. (Pops will expand a little as they freeze.) If you’re using paper cups, cover with aluminum foil (to hold sticks in place). Insert Popsicle sticks. Place on a tray in the freezer for 5 hours or overnight. Run under warm water for a few seconds to release pops from their molds. Enjoy!

Ice Pop Molds

When making ice pops at home, you will need a container or mold to hold the liquid while it freezes and a stick to hold your frozen treat while you eat it!

  • Homemade Molds: Freeze liquid in a small paper cup with a wood popsicle stick.
  • Store Bought Molds: Many shapes and sizes to choose from including rocket ships!

This recipe originally appeared at Edible Rhody.

Vegan Snickerdoodle Popsicles

Vegan Snickerdoodle Popsicles | Vegan Richa #vegan #dairyfree #nutfree #icecream

Vegan Snickerdoodle Popsicles

  • For the Ice cream base:
  • 1 can full fal coconut milk
  • 1 tsp starch like cornstarch or arrowroot starch
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • 1 tbsp maple or agave syrup
  • 2 to 3 Tbsp coconut sugar or sweetener of choice or more maple/agave to taste
  • For the snickerdoodle crumble:
  • 1 tsp oil
  • 1 Tbsp oat flour or other flour of choice
  • 2 tsp granulated sugar
  • 2 tsp ground/powdered sugar
  • ⅛ tsp salt
  • 1 tsp cinnamon
  1. Blend all the ingredients under ice cream until smooth. Taste and adjust sweet. Pour in popsicle molds and chill in the freezer for 15 minutes. This helps thicken the mixture a bit so that all of the snickerdoodle crumbs do not sink to the bottom or dissolve completely into the base.
  2. Meanwhile make the snickerdoodle crumble. Heat oil in a pan over medium heat. Add oat flour and sugar and mix well. Cook over medium heat for 2 to 3 minutes or until the sugar starts to crisp up and the flour smells fragrant.
  3. Cool for a minute, then add in the salt and cinnamon and mix in. Press and mix to resemble fat crumbs. Add a spray of oil if the crumbs are too dry or powdery.Cool for another minute or so until room temperature.
  4. Remove the popsicles from the freezer, distribute the crumbs into the pops. Add the popsicle sticks or holder and freeze until fully frozen.

This recipe originally appeared at Vegan Richa.

Pretty in Pink Wild Pansy Popsicles (vegan, no added sugar, raw)

Edible flower popsicles

Pretty in Pink Wild Pansy Popsicles (vegan, no added sugar, raw)

Det skal du bruge (What you need)
  • 1 pound of RIPE bananas (frozen or refrigerated depending on your method)
  • 1 small beetroot the equivalent of a handful shredded or 1-2 tsp beetroot juice
  • 12 Wild pansy flower heads, w/o pesticides
  • 2 tbs (or 30 ml) coconut oil (or cocoa butter. Use cold pressed if you want them raw)
  • 2 tbs (or 30 ml) cocoa powder use raw if wanted.
  • 2 tsp (or 10 ml) agave syrup
Sådan gør du (How to do it)
  1. Shred and press the beetroot, to get some juice. You only need 1-2 tsp.
  2. Make sure there’s room in the freezer for the molds so you can put them in as fast as possible.
  3. Remove the flower heads and place them upside down in the bottom of the moulds. Place them a little below the center in order to make room for moore chocolate coating.
  4. Start by pouring the icecream on top of the flower to hold it in place. Fill the rest of the mould. Drop the mould on the counter from about 5″ height to get rid of bubbles of air.
  5. Remember to put in the sticks! (Speaking from experience, here…)
  6. Place them in the freezer.
  7. After about 6 hours the popsicles should be ready to handle. BUt if you have the time, leave them over night. Melt the coconut oil gently untill just liquid mix with agave. Sift your cocoa into a little bowl and stir the oil/agave mix in a little at a time until it’s all integrated. Pour it into a narrow, tiny bowl, that will you to dip the popsicles in it.
  8. Get your zip lock bag or parchment paper ready for wrapping the posicles once dipped.
  9. Take out one mold at a time from the freezer. Run some luke warm water on the back of the mold for 30 seconds and gently loosen the popsicles.
  10. Dip each popsicle, twice if you like. Let the chocolate harden while you hold it and then quickly wrap it.
  11. Put them in the freezer and continue with the rest of the popsicles.

This recipe originally appeared at Plant Pusherne.