Chocolate Chip Cookie Dough Ice Pops
Recipe yields six ice pops.
1 13.5 oz can of full-fat organic coconut milk
3/4 cup unsweetened non-dairy milk, of your choice
1/2 cup coconut sugar (maple sugar, brown sugar would also work)
generous pinch of salt
1 tablespoon vanilla extract
1/3 cup and 3 tablespoons mini chocolate chips, vegan or gluten-free
Place both milks, coconut sugar (or sugar of your choose) and salt in a small saucepan and cook stirring over a low heat until the sugar dissolves. Remove from heat, let cool for a bit, then stir in vanilla. Divide the 1/3 cup of mini chocolate chips between the bottoms of the Popsicle molds. (reserve the remaining chips for later). Fill the ice pop molds with milk mixture leaving a small amount of room on top. *do not put sticks and covers on at this time * Freeze until only partially frozen, about 1 to 2 hours. Remove from freezer adding the remaining half of the chips. Insert sticks and freeze until totally solid.
Strawberry (Coconut is Optional) Frozen Fruit Pops
Gluten-free, Vegan (Organic) with no added sugar.
Recipe yields six frozen pops or one large smoothie
1 cup fresh organic strawberries, cleaned and peeled
1 frozen organic banana
3/4 cup Unsweetened Organic Coconut Milk
1/2 cup ice cold cold water
1 tablespoon Chia Seeds
1 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut ** optional
Add all of the ingredients to blender and blend until smooth and creamy. When making the frozen fruit pops pour the mixture into the Popsicle mold and chill for a minimum of 4 hours or until completely solid.
For a Smoothie: Pour blended mixture into a glass and serve.