POMEGRANATE WATERMELON ICE POPS

SERVES 6 PORTIONS

1 pomegranate

1 tbsp maple syrup, if desired

1⁄2 watermelon, rind and seeds removed, flesh cut into chunks

NUTRITIONAL VALUES

Calories: 28kcal
Fat: 0g (0g S.Fat)
Carbs: 7.3g
Protein: 0.2g
Sugar: 6.1g
Sodium: 0mg

METHOD

Remove the seeds from the pomegranate by cutting it in half. Half of the seeds should be set aside. In a high-speed blender, combine half of the seeds with the maple syrup, if using. Blend until completely smooth. Freeze the pomegranate mixture in 6 ice pop moulds for about 1 hour.

Puree the watermelon in a blender until smooth while the ice pops are chilling. Distribute the watermelon mixture among the ice pop moulds and top with the remaining pomegranate seeds. Return the ice pops to the freezer and freeze for 4 to 6 hours, or until solid.

Remove the moulds by briefly immersing them in hot water. Serve and enjoy!

BREAKFAST ICE POPS

SERVES 6 PORTIONS

1 cup (240 ml) mixed fresh fruit and berries

1 tsp vanilla extract

2 cups (480 ml) coconut yogurt or another plant based yogurt

1⁄2 to 1 cup (120 to 240 ml) Homemade Granola

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 11g
Protein: 1g
Sugar: 8.9g
Sodium: 39mg

METHOD

Cut the fruit into small cubes. With a spoon, stir the vanilla extract into the yoghurt. In ice pop moulds, alternate layers of fruit and coconut yoghurt, leaving some space for granola. Add the granola, lightly press down, and then add the ice pop sticks. Freeze the moulds for 4 to 6 hours, or until completely frozen. Remove the moulds by briefly immersing them in hot water.

Serve and enjoy!

COCONUT WATER COOLERS

SERVES 6 ICE POPS

1 to 2 kiwifruit, peeled and chopped into small pieces

1⁄2 cup (120 ml) fresh watermelon, cut into small pieces

1 1⁄2 cups (360 ml) coconut water

NUTRITIONAL VALUES

Calories: 54kcal
Fat: 0.5g (0.4g S.Fat)
Carbs: 11.1g
Protein: 1.8g
Sugar: 7.9g
Sodium: 231mg

METHOD

In a mixing bowl, combine the kiwi and berries. Fill the ice pop moulds halfway with coconut water after dividing the melon mixture among them. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water. Serve and have fun!

BLUEBERRY PIE ICE POPS

SERVES 6 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1⁄2 cup (120 ml) fresh blueberries, plus a handful for the ice pop moulds

2 to 4 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

1 tsp ground cardamom

NUTRITIONAL VALUES

Calories: 306kcal
Fat: 28.1g (25.7g S.Fat)
Carbs: 11.2g
Protein: 2.5g
Sugar: 7.5g
Sodium: 36mg

METHOD

Scoop the thick, solid white cream from the can of coconut milk into a blender. Blend in the blueberries, maple syrup, vanilla, and cardamom until smooth. If desired, add more sweetener or spices. Pour a small amount of the blueberry cream into each ice pop mould, then top with a few fresh blueberries. Divide the remaining mixture among the ice pop moulds. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water.

Serve and enjoy!

CREAMY TAHINI ICE POPS

SERVES 6 PORTIONS

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

1 ripe banana

2 tbsp tahini

2 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 626kcal
Fat: 58.8g (51.7g S.Fat)
Carbs: 19.4g
Protein: 5.7g
Sugar: 11.1g
Sodium: 77mg

METHOD

Open the cans of coconut milk and scoop out the thick, solid white cream into a blender. Blend in the banana, tahini, maple syrup, and vanilla until smooth. If desired, add more sweetener or tahini. Fill ice pop moulds halfway with the mixture. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water.

Serve and have fun!