ingredients
Creamy strawberry and Greek yoghurt pops
1½ cups Greek yoghurt
250 gram punnet ripe strawberries*
1 teaspoon good quality vanilla extract
4 tablespoons maple syrup
Glorious green pops
½ fresh pineapple, peeled, cored and cut into rough pieces
250mls coconut water
1 small ripe banana
small handful fresh mint leaves
1 teaspoon spirulina
Rich cacao and coconut pops
1 x 400ml tin full fat coconut cream
½ cup almond milk
4 tablespoons coconut sugar
2 tablespoons plus 1 teaspoon raw cacao powder
1 teaspoon good quality vanilla extract
Method
To make these delicious icy treats simply place all your ingredients in a blender to purée.
Pour into moulds and freeze for at least five hours before enjoying.
Tip: To have lovely chunks of strawberries in your pops, add the strawberries after puréeing the other ingredients first. Blitz the strawberries for just a few moments.
Each recipe makes 6 ice blocks.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
