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Red, White, and Blueberry Popsicles

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f you’re searching for a delicious grain free, dairy free, egg free, and refined sugar free treat for the 4th of July then look no further! My mom and I experimented with a cashew based popsicle when we were coming up with a special treat for Arden’s first birthday that would accommodate her food restrictions. The strawberry cashew popsicle that we made definitely had promise but I knew it could be better and decided that a red, white and blue pop was the perfect experiment.

I added coconut and collagen to the cashew mix to create a creamy vanilla middle and surrounded it with four types of berries! I knew that I wanted to use gelatin to create a slow melting popsicle but I decided to experiment with chia seeds for the blackerry/blueberry puree to get the same effect that would be vegan. This recipe can easily be adapted to be vegan by switching the honey for maple syrup, omitting the collagen and using chia seeds for both berry mixtures.

This is a recipe that looks really complicated at first glance but you most likely already have these ingredients in your pantry and it’s super quick to blend everything together and freezing the different layers brings you back to those rocket pops that we all ate as kids!

I added coconut and collagen to the cashew mix to create a creamy vanilla middle and surrounded it with four types of berries! I knew that I wanted to use gelatin to create a slow melting popsicle but I decided to experiment with chia seeds for the blackerry/blueberry puree to get the same effect that would be vegan. This recipe can easily be adapted to be vegan by switching the honey for maple syrup, omitting the collagen and using chia seeds for both berry mixtures.

This is a recipe that looks really complicated at first glance but you most likely already have these ingredients in your pantry and it’s super quick to blend everything together and freezing the different layers brings you back to those rocket pops that we all ate as kids!

Ingredients:

  • ½ c raw honey
  • ½ c water
  • ½ c blueberries
  • ½ c blackberries (I used marionberries)
  • ½ c strawberries
  • ½ c raspberries
  • 3T lemon juice (divided)
  • 1T chia seeds
  • 1c raw cashews (soaked)
  • 2T coconut butter
  • ¼ c full fat coconut milk
  • 1T vanilla extract
  • 1T collagen powder
  • 1.5t gelatin

Instructions

  1. Make honey simple syrup, combine ½ c raw honey and ½ c water in a small saucepan and heat over medium heat until the honey dissolves. *You will have extra so squeeze some extra lemon juice and make a pitcher of honey lemonade!
  2. Make blueberry, blackberry and chia puree. Combine blueberries, blackberries, 3T honey simple syrup, 1.5T lemon juice, and chia seeds and blend (I used an immersion blender). Allow the mixture to thicken for 10 minutes before dividing into 6 popsicle molds (I used the Tovolo Bug Pop Molds), the mixture should take up ⅓ of the mold. Freeze for 30 minutes.
  3. Make cashew, coconut and collagen puree. Combine cashews, coconut butter, coconut milk, 2T honey simple syrup, vanilla, and collagen in a food processor and blend until smooth. Spoon on top of frozen blueberry mixture- this should be the middle third of your popsicles- and freeze for 30 minutes. *I added my popsicle sticks at this stage and then poured the final layer around the stick, if your popsicle molds don’t allow this, you will be able to push your popsicle sticks in on the third layer.
  4. Make strawberry, raspberry and gelatin puree. Dissolve gelatin in 3T of warm honey simple syrup. Combine strawberries, raspberries, dissolved gelatin, and lemon juice and blend (I used an immersion blender). Pour on top of the frozen cashew layer and freeze for at least 2 hours.
  5. This little helper came to eat the berries

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