Foodie Tuesday: DIY Vegan Popsicles

Summer heat calls for summer desserts, but don’t chase after the ice cream truck just yet.  These three creative vegan popsicles will rock your world as well as your tastebuds.  And they’re full to the brim with vitamins – what more could you ask for?

Dark Chocolate Covered Kiwi Pops

Kiwi goodness wrapped in dark chocolate…Mmmmm.

Recipe by Barefeet In The Kitchen

You will need:

6 large kiwis, peeled using this awesome method, cut into 1/3″-1/2″ thick rounds
1 cup dark chocolate or semi-sweet chocolate chips
1/4 cup coconut oil
popsicle sticks or lollipop sticks

Slice the peeled kiwis into rounds with a lollipop stick in each one. Place on a tray lined with wax paper or parchment. Freeze for at least 4 hours and up to 48 hours.

In a glass bowl, melt the chocolate and the coconut oil over a pan of simmering water. You can also melt this in the microwave at no more than 50% power for 15-30 seconds at a time.

Dip each frozen kiwi into the melted chocolate. The chocolate will harden within a few moments of being dipped. Eat immediately or re-freeze and share with everyone you know!

Strawberry Smoothie Popsicles 

Photo and recipe courtesy of Chocolate Covered Katie.

Strawberries, kale, and mango OH MY!  These nutritious pops to go will have you radiating vitamins.

You will need:

  • 1/2 cup sliced pineapple or mango (or banana) (60g)
  • 1/2 cup sliced strawberries (80g)
  • 1/3 cup raw kale or spinach (omit if desired) (15g)
  • 1/4 cup almond, soy or hemp milk of choice (60g)
  • 1/4 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • sweetener of choice, to taste if desired, (amount will depend on your tastebuds and also on what type of milk you use. Remember that the frozen product will be much less sweet. Try 1-2 stevia packets or 1-2 tbsp of a sweetener like pure maple syrup.)
  • Mix all ingredients in a food processor or blender, pour into plastic cups for molds, and add your popsicle sticks before you freeze them.  Enjoy!

Black Bean Fudgesicles


From Kathy Hester’s “The Great Vegan Bean Book,” copyright 2013.

You will need:

1 1/2 cups cooked black beans or 1 can (15 ounces), rinsed and drained
1 can (14 ounces) light coconut milk
1/4 cup unsweetened cocoa powder
3 tablespoons agave nectar
2 teaspoons vanilla extract

Puree all the ingredients in a food processor until smooth. There will be some black flecks from the black bean skins, but hey they could be chocolate for all we know!  Fill your frozen pop molds about seven eighths full of the mixture. Freeze for several hours or overnight before serving.  This recipe makes about six large popsicles!

Stay cool and enjoy my friends, these popsicles are the bomb (pop) dot com.

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