My new favorite summer pops!
Strawberry Rhubarb Creamsicles
free of dairy, gluten, refined-sugar, soy
makes 5-6 frozen pops [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][depending on size of popsicle molds]
ingredients
1 cup mixture of strawberries + rhubarb, chopped [fresh or frozen, sub fruit of choice]
1 can coconut milk
1/2 tsp cinnamon
1/4 tsp cardamom
1-2 tbsp maple syrup, monkfruit, or coconut sugar [to taste]
1 tsp pure vanilla extract
zest of 1/2 small lemon
[optional] 1-2 tbsp chia seeds
1 pinch sea salt
instructions
Blend everything until well combined, then pour into frozen popsicle molds.
Tap the mold on the counter to eliminate any bubbles, and freeze overnight/for a few hours.
To remove, run under warm water, and slide out.
[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
strawberry rhubarb coconut creamsicles
Ingredients
- 1 cup strawberries + rhubarb fresh or frozen [sub fruit of choice]
- 1 can coconut milk full-fat
- 1/2 tsp cinnamon ground
- 1/4 tsp cardamom ground
- 1-2 tbsp raw honey sub maple syrup or coconut sugar, to taste
- 1 tsp pure vanilla extract
- 1/2 lemon zest
- 1-2 tbsp chia seeds
- 1 pinch sea salt
Instructions
- Blend everything until well combined, then pour into frozen popsicle molds.
- Tap the mold on the counter to eliminate any bubbles, and freeze overnight/for a few hours.
- To remove, run under warm water, and slide out.
No Comments