Summer Popsicles
Ingredients:
Toasted Coconut Vanilla Popsicles
- ½ teaspoon unflavored gelatin powder
- 2 tablespoons filtered water
- 1 can coconut milk
- 2 tablespoons powdered monk fruit
- ½ vanilla bean pod, seeds scraped
- 2 tablespoons coconut flakes, lightly toasted
Blackberry Cheesecake Popsicles
- ¾ cup coconut cream
- 1 tablespoon arrowroot powder
- 2 tablespoons organic maple syrup
- 1 tablespoon vanilla extract
- 1 ½ cups fresh or frozen blackberries
Strawberry-Lime Popsicles
- 2 cups frozen strawberries
- ⅓ cup filtered water
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
Lemon-Mint Popsicles
- ½ cup fresh lemon juice
- ⅓ cup powdered monk fruit
- 1 ¼ cups filtered water
- ½ cup fresh mint leaves
Carrot-Ginger Popsicles
- 1 cup coconut milk
- 1 cup carrots, chopped
- 1 tablespoon fresh ginger, microplaned
- 2 dates, pitted
- ⅓ cup unsweetened applesauce
Chocolate Crunch Popsicles
- 1 cup coconut milk
- 1 cup almond butter, unsweetened (or any other nut butter)
- ½ cup vanilla almond milk, unsweetened
- ½ cup cacao powder, unsweetened
- ⅓ cup powdered monk fruit
- 2 tablespoons cacao nibs, unsweetened
White Chocolate Raspberry Popsicles
- ½ cup melted cacao butter
- 1 cup coconut milk
- 1 tablespoon vanilla extract
- 1 cup frozen raspberries
Directions:
Toasted Coconut Vanilla Popsicles
1. Dissolve the gelatin in the water over low heat in a small saucepan.
2. Once the gelatin is dissolved, add the coconut milk, monk fruit, and vanilla, whisk until smooth. Avoid boiling the liquid.
3. Sprinkle the toasted coconut flakes into the popsicle molds, then fill each one with the liquid.
4. Freeze for 8 hours or overnight.
Blackberry Cheesecake Recipes
1. Add the coconut cream, arrowroot powder, maple syrup, and vanilla extract to a high-speed blender. Blend until smooth and pour half of the liquid into a glass.
2. Add the blackberries to the remaining liquid in the blender and pulse until the blackberries are slightly broken up.
3. Pour the blackberry mixture amongst the popsicle molds, then gently top with the reserved white liquid.
4. Freeze for 8 hours or overnight.
Strawberry-Lime Popsicles
1. Blend all the ingredients in a high-speed blender until smooth.
2. Pour the mixture into popsicle molds.
3. Freeze for 8 hours or overnight.
Lemon-Mint Popsicles
1. Blend all the ingredients in a high-speed blender until smooth.
2. Pour into popsicle molds.
3. Freeze for 8 hours or overnight.
Carrot-Ginger Popsicles
1. Blend all the ingredients in a high-speed blender until smooth.
2. Pour the mixture into popsicle molds.
3. Freeze for 8 hours or overnight.
White Chocolate Raspberry Popsicles
1. Melt cacao butter in a microwave or hot water bath.
2. Pour the cacao butter into a high-speed blender and blend with the remaining ingredients for 10 seconds. Avoid over-mixing.
3. Pour into popsicle molds. Freeze for 8 hours or overnight.
Check out Dr. Hyman's blog and recipes here.
