Ice Pops packed with plant-based nutrients? Even better.
Our ice pops are perfectly cool on a sweltering day, easy to throw together, and packed with SUPER ELIXIR Greens and NOURISHING PLANT PROTEIN for health benefits starting at a cellular level.
Refreshing, hydrating, and nutritious - they are wellness on a stick!
@sianredgrave
2 scoops NOURISHING PLANT PROTEIN Natural Vanilla
1 banana
2 teaspoons maca powder
4 fresh pitted dates
1 teaspoon vanilla extract
1½ cups almond milk
½ cup coconut cream
½ teaspoon pink Himalayan salt
100g dark organic chocolate, melted
1/3 cup roasted almonds, chopped roughly
In a blender, blitz together the NOURISHING PLANT PROTEIN, banana, maca powder, dates, vanilla, salt and almond milk until smooth and combined.
Pour into 12 popsicle molds and allow to freeze in the freezer overnight.
Once the ice creams have set, melt the chocolate and allow to cool. Working quickly, remove the ice-creams from their molds and dip one-by-one into the chocolate and then in the chopped almonds.
Place on a tray covered with baking paper and place back into the freezer to set.
MAKES 12.
Green Smoothie Pops
2 tablespoons SUPER ELIXIR Greens
1 cup cashews soaked overnight
1⅓ cup filtered water
2 teaspoonsvanilla powder or extract
1 avocado
1 cup spinach
¼ cup cacao butter or coconut oil melted
¼ cup rice malt syrup
2 tablespoons pure maple syrup
Pinch flaked sea salt
Raw Dark Chocolate Drizzle
200g cacao butter
⅓cup coconut sugar
¼ cup pure maple syrup
1⅓cups cacao powder
1 teaspoon vanilla
Pinch Himalayan sea salt
Drain the cashews, place into a blender with filtered water and vanilla, and blend until very smooth.
Add the avocado and blitz again until smooth.
Add the baby spinach, SUPER ELIXIR, cacao butter or coconut oil, rice malt, maple and sea salt and blend until smooth.
Put into popsicle molds and freeze overnight.
To make the raw dark chocolate drizzle, melt cacao butter on low heat until completely melted, then whisk in the coconut sugar while still on low heat.
Remove from heat add the maple, cacao powder, sea salt and vanilla and whisk until smooth.
Remove pops from molds and drizzle with raw dark chocolate and sprinkle with cacao nibs.
Pour the remaining mixture into a small paper lined tray or container and put in the fridge to set.
Once set, cut into pieces and enjoy as an extra raw chocolate treat. You can halve or quarter this mixture if you would like just enough for the smoothie pops.
Serves 10.
2 tablespoons SUPER ELIXIR
1 tablespoon NOURISHING PLANT PROTEIN Natural Vanilla
4 ripe bananas
2 cups almond milk
½ teaspoon vanilla powder or extract
1 tablespoon almond butter
1 teaspoon coconut oil
1 teaspoon spirulina powder (for lush green colour)
Edible gold leaf (optional)
Blend all the ingredients together in a blender, except the gold leaf, until very smooth.
Pour the mixture into popsicle molds or large ice cube molds and freeze overnight.
Remove from the molds and decorate with edible gold leaf.
Serves 10.
@katieball
2 scoops NOURISHING PLANT PROTEIN Natural Vanilla
2 nectarines
3 peaches
30g coconut flesh
1 tablespoon lemon juice
1 vanilla pod, sliced in half
1 inch piece ginger
1 tablespoon fruit syrup
300ml coconut milk (or nut milk)
Dice and deseed your fruit and pop into a heavy-based saucepan.
Slice your vanilla pod in half and then add to the saucepan with your fruit syrup, sliced ginger pieces and lemon juice.
Pop over a low to medium heat and cook until fruit is soft and liquid has thickened enough to coat the back of a spoon.
Remove from heat and allow to cool.
When cooled completely add the NOURISHING PLANT PROTEIN, coconut milk and coconut flesh.
Divide your fruit into two, and blend half.
Once blended, return the remaining fruit to the mix, and add your coconut, pea protein, and milk and mix until well combined (without lumps!)
Pour mix into ice-cream mould and allow to freeze for around 4 hours.
When your icies are frozen, serve and enjoy.
MAKES 12.
@elsas_wholesomelife
1 tablespoon SUPER ELIXIR Greens
1 cup cashews
¾ cup almond or coconut milk
¼ avocado
2 tablespoons maple syrup
Mint essential oil to taste (about 4-5 drops)
2 tablespoons coconut oil
¼ teaspoon guar gum/ tapioca starch
1 tablespoon cacao nibs plus extra to sprinkle
½ block dark mint chocolate
Put all ingredients, except the chocolate and nibs, into a high powdered blender and blend until smooth.
Stir through the cacao nibs.
Pour into ice cream molds and insert paddle pop sticks and place in freezer overnight.
Remove from molds, drizzle with melted chocolate and sprinkle over nibs.
Return to freezer to set chocolate.
Eat straight from freezer.
SERVES 10.
