Popsicles
Popsicles are one of my favorite ways to enjoy a summer dessert because they’re easy to make with clean, healthy ingredients. Swap out all the horrible gut disrupting sugars for some natural alternatives.
Here’s seven recipes I’ve put together for you, but these are not like the sugar laden ones you buy at the corner store… these beauties have so many nourishing ingredients wrapped up in a refreshing package, like coconut cream, organic sugar-free coco. Coco nibs and of course a little Hu chocolate.
I often use fresh berries, lemon and lime juice. Some of my recipes have honey or maple syrup and others use monk fruit, so you can choose what works best for you.
Here’s seven of my fav Popsicle recipes for you to enjoy.
Chocolate Crunch Popsicles
1 cup coconut cream
1 cup almond butter, unsweetened (or any other nut butter)
½ cup almond milk, unsweetened
8 drops dōTERRA Madagascar vanilla oil
½ cup cacao powder, sugar-free
1 Tblspoon powdered monk fruit or coconut sugar
2 tablespoons cacao nibs, unsweetened
Blend the coconut milk, almond butter, almond milk, vanilla oil, cacao, and monk fruit in a high-speed blender until smooth.
Divide the cacao nibs amongst the popsicle molds, then pour over the coconut mixture.
Freeze for 8 hours or overnight.
White Chocolate Raspberry Popsicles
½ cup melted cacao butter
1 cup coconut milk or cream
8 drops dōTERRA Madagascar vanilla oil
1 cup frozen raspberries
Melt cacao butter in a microwave or hot water bath.
Pour the cacao butter into a high-speed blender and blend with the remaining ingredients for 10 seconds. Avoid over-mixing.
Pour into popsicle molds. Freeze for 8 hours or overnight.
Let me know how you enjoy these once you give them a shot.
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
Dissolve the gelatin in the water over low heat in a small saucepan.
Once the gelatin is dissolved, add the coconut milk, monk fruit, and vanilla, whisk until smooth. Avoid boiling the liquid.
Sprinkle the toasted coconut flakes into the popsicle molds, then fill each one with the liquid.
Freeze for 8 hours or overnight.
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
Add the coconut cream, arrowroot powder, maple syrup, and vanilla extract to a high-speed blender. Blend until smooth, pour half the liquid into a glass.
Add the blackberries to the remaining liquid in the blender and pulse until the blackberries are slightly broken up.
Pour the blackberry mixture into the popsicle molds, then gently top with the reserved white liquid.
Freeze for 8 hours or overnight.
Strawberry-Lime Popsicles
2 cups frozen strawberries
⅓ cup filtered water
2 tablespoons fresh lime juice
2 tablespoons honey
Blend all the ingredients in a high-speed blender until smooth.
Pour the mixture into popsicle molds. Freeze for 8 hours or overnight.
Lemon-Mint Popsicles
½ cup fresh lemon juice
⅓ cup powdered monk fruit
1 ¼ cups filtered water
½ cup fresh mint leaves
Blend all the ingredients in a high-speed blender until smooth.
Pour into popsicle molds. Freeze for 8 hours or overnight.
Carrot-Ginger Popsicles
1 cup coconut milk
1 cup carrots, chopped
1 tablespoon fresh ginger, microplaned
2 dates, pitted
⅓ cup unsweetened applesauce
Blend all the ingredients in a high-speed blender until smooth.
Pour the mixture into popsicle molds. Freeze for 8 hours or overnight.