Berries n’ Cream POPS

Ahnestveggie

Since moved out to California I found a new obsession for a store called World Market. They’re NO WHERE compared to the amazing Home Goods but still pretty cool. I searched everywhere for a Popsicle mold and remembered that World Market at The Grove probably had everything and they did!  Just in case you want to know how they look like, they can be found here.

These simple, light, sugar-free and vegan treats are perfect for all the 4th of July festivities this weekend. After the countless vegan BBQ’s attended and calories consumed this weekend, you’ll be wanting more of these guilt-free POPS!

Ahnestveggie Ahnestveggie

Ahnestveggie

Ahnestveggie

Ahnestveggie

Ingredients for Red Stripe:
About 6 strawberries
¼ cup almond milk
½ tbsp agave

Steps:
Blend ingredients on a high volume blender. Pour into Popsicle mold a fourth of the way up, leaving enough space for the cream and blueberry puree. Freeze for about an hour.

Ingredients for Cream Stripe:
1 -14 oz. can coconut milk (light or full fat)
1/2 tsp pure vanilla extract
1 tbsp agave

Steps:
In a mixing bowl, vigorously whisk ONLY the “cream” of the coconut milk, (natural separation will occur, save the coconut water for smoothies), agave and vanilla extract. Carefully and quickly fill the mold half way leaving another fourth on top for the blueberry puree. Freeze for another hour.

Ingredients for Blue Stripe:
½ cup blueberries
¼ cup almond milk
½ tbsp. agave

Steps:
Blend ingredients on a high volume blender. Pour into mold to top, place the lid and stick Popsicle sticks. Freeze overnight.

Tip: Run the mold under warm water to help loosen them. Serve right away. A trick I’ve been seeing around the social media network is to fill a ice bucket and place the pops on top so they stay cool and helps with the melting. This might just be for show and photography use, because I still think they will have somewhat of a melting process but everyone each their own.

Ahnestveggie

Enjoy and have a happy and safe 4th of July weekend!

Xoxo Sarah

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