Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
Makes: 10 popsicles
Time: 5 minutes & 6+ hours freezing time
Ingredients
2 cups coconut water1/2 cup cashew milk
1 cup fresh or frozen blueberries
2 tbsp Red Beet Crystals + extra for dusting
2 tbsp honey or maple syrup (optional)
Instructions
- Add all ingredients to a blender and blend on high for 2 minutes until very smooth.
- In an ice pop mold (this one and this one work very well), pour the resulting liquid up to 2 cm from the top of the mold.
- Freeze this without popsicle sticks for 1.5 hours. Then, when the mixture is slightly frozen, push popsicle sticks into the popsicle molds. At this point, you can add a sprinkle of Red Beet Crystals to each popsicle, until it reaches the top of the mold.
- Freeze for at least 6 hours or overnight. To remove popsicles, fill a tall glass with cool water and dip one of the molds straight into the glass. Let this sit for 30 seconds, then wiggle the popsicle until it comes loose.
