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Popsicles

Acai-chocolate covered popsicles with peanuts and seasalt

By 1 Comment

Acai chocolate popsicles

Ingredients

1 1/2 cups of frozen mixed berries

1 tbsp agave syrup (optional but recommended)

1 tsp Acai powder (buy it at organicburst and make use of 10% when using the code LARA10)

1 tbsp Spirulina (organicburst)

1/2 cup coconut cream

a handful of peanuts

1/2 cup vegan dark chocolate

pinch of sea salt

Method

For the Acai mixture, mix the berries with the acai and the agave syrup in a food processor until smooth.

Fill in popsicles tins and freeze for at least 2 hours

For the cover melt the chocolate and pour it over frozen popsicles. Decorate with peanuts and sea salt before chocolate has cooled down and hardened.

popsicle

For the Spirulina option, mix coconut cream with the spirulina and layer popsicles. (Add sweetener if you like to have it more sweet.)

popsicle

popsicles

 

Popsicle Acai

popsicles

If you like to purchase Spirulina or Acai Powder, make sure you safe 10% by using my code LARA10

Happy Popsicle Party <3

laraOB

Vegan Coconut Mango Popsicles

By 4 Comments

I am so sorry to annoy you with another Ice Cream post.

BUT it is almost the end of summer and I want to celebrate the number 1 dessert for summer for the last time. I bet there is no better way than with fruity fresh coconut mango popsicles. The taste of mango and coconut gives me the feeling that this summer lasts forever. I am taking all the good memories with me and I save them for a cold winters day.
Vegan mango coconut popsicles

Vegan Mango coconut Popsicles

Vegan mango coconut popsicles

Vegan mango coconut popsicles

Vegan mango coconut popsicles

Ingredients:

800 mL canned coconut milk

100 grams (heaping 1/2 cup) granulated sugar or you could use Stevia

1 fresh mango

2 tsp soymilk

popsicle sticks

Directions:

1. In a medium saucepan, heat the coconut milk with the sugar until the sugar and the coconut oil have mixed in and dissolved.

2. Stir the mango and mix in some soymilk

3. Prepare popsicles by placing cups in muffin pans to hold them and then filling each til they are 1/3 full with either mango  or the  sweetened coconut milk. Freeze at least 1 hour or until the base is completely frozen.

4. Top with 1/3 of either mango nectar or sweetened coconut milk. This time freeze for only 30 to 45 minutes, or until the second layer is slushy and half frozen, enough so that you can place a popsicle stick in each and it will hold on its own. Return the popsicles to the freezer and freeze the second layer til it’s solid (about 30 more min).

5. Top with a final layer of mango nectar or coconut milk. Freeze overnight.

German