The Greatest and Healthiest Popsicle Recipes Ever
1/4Jessica Milan is the genius behind Lookbook Cookbook, a natural, fun, and beautiful food blog that focuses on all things gluten-free, dairy-free, and soy-free. Oh, and did we mention she also makes things incredibly easy? Jessica’s going to be delivering some of her best treats to Teen Vogue regularly, but today's all about the yummy and icy-cool popsicle. We've got 3 delicious recipes in the coming slides, so get ready to find the perfect treat that'll take you through the last few dog days of summer.
2/4Sunshine Pops
Makes around 4
Sweetness - 1/3
Difficulty - 1/31 mango
3 or 4 strawberries
1 cup freshly squeezed orange juiceChop the mango and strawberries and add to your blender along with the orange juice. Blend until smooth and pour into ice pop molds.
Put in the freezer to set for a few hours.
3/4Fudge Pops
Serves 3 or 4 medium ice pops
Sweetness 2/3
Difficulty 1/31 cup canned coconut milk
1/2 cup organic maple syrup
generous 1/2 cup dark chocolate chipsMelt chocolate chips in a saucepan over low heat. Make sure water doesn't come in contact with it, and use a rubber spatula to stir constantly so it doesn't burn. When melted, add the coconut milk, and maple syrup and stir to mix.
Remove from heat and transfer to a bowl. Using a small measuring cup, pour the mixture into the ice pop molds, being careful not to burn yourself. Put in the freezer for at least four hours, or overnight.
When frozen, you can run the tip of each mold under lukewarm water to loosen without breaking.
4/4Candy Apple Wedges
Makes 10-12 wedges
Sweetness 2/3
Difficulty 2/3
2 large red apples
10-12 wooden ice pop sticks
1/2 cup dried pitted dates
2 tablespoons almond milk
1 tablespoon virgin coconut oil, melted
1 tablespoon pure maple syrup
1 tablespoon almond butter
1/4 teaspoon cinnamon
pinch of sea salt
1/2 cup organic dark chocolate chunks or chips
dash of coconut oil
your choice of crushed nuts, shredded coconut, or any other garnishCut each apple into 5 or 6 equal sized wedges. Put the ice pop stick through one end. Line a large plate or tray with parchment paper. Set the apples aside
To make the caramel, add the dates to your food professor and blend until they are broken down. Add the milk and coconut oil and blend into a paste, occasionally using a rubber spatula to scrape down the sides. Add the maple syrup, almond butter, cinnamon and salt, and blend until thoroughly mixed.
Use a knife to coat each apple wedge with the sauce and place back on the parchment paper. Put in the freezer to set for 25 minutes or so.
Just before removing the apples from the freezer, melt the chocolate in a small saucepan over medium low heat. Make sure water does not come in contact with the chocolate or materials, or it will spoil. Stir constantly with a rubber spatula so it does not burn. Add a dash of coconut oil to thin it out a little. Remove from heat and allow to cool for a minute or two.
Remove the apples from the freezer. Take one at a time by the stick and hold it over top of the bowl of chocolate and use a spoon to pour chocolate over top. Allow to set for a minute before sprinkling garnish on top, or else it will slide off. Put back on the plate and repeat for each one, before putting back in the freezer for 10 minutes to set. Store in the refrigerator and enjoy!
