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strawberry rhubarb coconut creamsicles

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Servings: 5 popsicles
Course: Dessert
Cuisine: gluten-free, sugar-free, vegan
Ingredients Method

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

Method
 

  1. Blend everything until well combined, then pour into frozen popsicle molds.
  2. Tap the mold on the counter to eliminate any bubbles, and freeze overnight/for a few hours​.​
  3. To remove, run under warm water, and slide out.