4th. of July Healthy Popsicles Recipe
Equipment
- 1 popsicles mold (10 popsicles)
- 10 popsicle sticks
- 1 immersion/hand blender
- 1 wax paper sheet
Ingredients
- 2 cups frozen sliced organic strawberries
- 1 cup organic coconut water separated into 1/4 cups
- 4 tbsp. organic amber syrup separated into 2
- 2 cups frozen organic blueberries
- 1 cup white chocolate chips
- 3 tbsp. organic coconut oil
- 1 container sprinkles (red & blue) Supernatural Rainbow Starfetti
Instructions
- To easily blend frozen berries, thaw them for about 20 minutes.
- To make strawberry popsicles: blend 1 cup of the strawberries with 1/4 cup of coconut water until thick and smooth. Pour it in a medium bowl. Then blend the second cup of strawberries with 1/4 cup of coconut water and pour it into the bowl.
- Add 2 tbsp. of syrup to the strawberry mixture and mix well with a spoon. Taste it and add more syrup if needed. Mixture should be a little sweeter than normal in order for the popsicles to be sweet. Put the mixture to the side.
- To make blueberry popsicles: blend 1 cup of the blueberries with 1/4 cup of coconut water until thick and smooth. Pour it in a medium bowl. Then blend the second cup of blueberries with 1/4 cup of coconut water and pour it into the bowl.
- Add 2 tbsp. of syrup to the blueberry mixture and mix well with a spoon. Taste it and add more syrup if needed. Mixture should be a little sweeter than normal in order for the popsicles to be sweet. Put the mixture to the side.
- Carefully add the strawberry mixture into 5 of the popsicle molds. Don't overfill the molds, allow for expansion by leaving about 1/8" of space at the top of each mold.
- Repeat the above step with the blueberry mixture.
- Place the lid on top of the mold and insert the popsicle sticks.
- Freeze for about 8 hours or overnight.
- Prepare the white chocolate shell for dipping shortly before getting the popsicles from the freezer.
- In a microwave-safe bowl, add 1 cup white chocolate chips and 3 tbsp. coconut oil. Microwave in 15 second increments, mixing very well in between. Approximately, two 15 sec. increments and one 10 sec. increment. Mixture will be creamy and very smooth.
- IMPORTANT: let the chocolate mixture cool down to room temperature. If not, it won't stick to the popsicles.
- To pull popsicles out of the molds, dip the popsicle mold in water for about 10 seconds just enough to loosen the popsicles. Pull the popsicles by the sticks, one by one, and place them on wax paper.
- Dip each popsicle into the chocolate mixture and add sprinkles on the chocolate shell. Place popsicles back on wax paper and serve.
- Popsicles can be stored back in the freezer by placing each one in a small Ziploc bag or wrap each one with plastic/wax paper.
Tried this recipe?Let us know how it was!