Hear me out. I get it. I have already teased you with fall pumpkin recipes and here I am bringing you cool popsicles. Here is the deal. In Southern California the days start off grey, foggy and a little chilly. By the afternoon the sun is scorching hot and we crave cold sips and icy pops. I made these for the kids when we were in Telluride.
I surprised them with Tutti-Frutti Coconut Chocolate Pops after camp. Now we enjoy them after school…..
That was a perfect bluebird day in the Rockies. See those puffy clouds. They were beautiful to gaze upon while licking frozen treats….
Making popsicles is super easy and stress free. Use whatever frozen or fresh fruit you have around the house.
It is a great way to munch on a few servings of fruit and if you add some yogurt, milk, or cream….you get a little bit of healthy fat and some protein too. You can keep things vegan with coconut, almond or soy milk.
Besides, give your kids or anyone you know a frozen treat like this and you are guaranteed a *smile*
Or some peace and quiet for a few minutes.
Speaking of healthy treats and such, have you had the opportunity to take the Lunch Box Pledge over at Project Lunch Box? I am hosting a 30 day challenge to get us on board packing healthy meals for ourselves and our kids. You will be surprised at how much money you save and how quick meals are to craft at home.
If you don’t have pop molds simple use dixie cups instead. Easy peasy. Even though you can’t put these pops in the lunch box (you could pack a smoothie version…hmmmm) You could toss a batch in the freezer for after school snacks. Stop on by Project Lunch Box and join us in the fun! Besides then you can sport this cute badge too…..
What is your favorite kind of popsicle?
- 4 ounces (1 large) Banana
- 4 ounces low fat, unsweetened Coconut Milk
- Vanilla Stevia Drops to taste if needed or your favorite natural sweetener
- 1 1/2 - 2 ounces Rasberries (frozen are easier to work with in these pops)
- 1 1/2 - 2 ounces Dark Chocolate, broken into small pieces
- In your blender combine banana and coconut milk. Fill pop molds with that mixture, leaving some room at the top for berries and chocolate. Freeze without the sticks for about 1 hour. Take pops out of freezer and crush ice that has formed with a small fork. Gently add the raspberries and chocolate pieces. Distribute them throughout the pop molds. Top the popsicles (is really the bottom of the pop) with extra chocolate and berries. Add sticks and cover with foil to keep them in place. Freeze another hour or so until frozen through.
Popsicle Recipe Links