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DAIRY FREE BLUEBERRY CHAI CREAMSICLES

Sweet summer blueberries and chai spice come together to form a lovely combination of frozen flavours in a creamy coconut milk base. The perfect summer treat!
Prep Time 10 minutes
freezeing time 6 hours
Servings 7 depending on mould size

Ingredients

  • 1 1/2 cups frozen blueberries thawed
  • 400 ml can of full fat coconut milk
  • 1/3 cup raw unsalted cashews unsoaked
  • 1 1/2 tsp chai spice (recipe link in notes below)
  • Juice of 1 lemon
  • pinch of sea salt
  • 1/3 cup agave nectar or maple syrup
  • 1 tsp vanilla extract

Instructions

  1. Puree the thawed blueberries in a small blender, or small food processor (I like to use a handheld immersion blender for this part). Set aside.
  2. In a full sized blender, combine the coconut milk, cashews, chai spice, lemon juice, sea salt, agave nectar and vanilla extract. Blend on high until smooth (about 30 seconds if using a high powered blender like a VitaMix).
  3. Pour the coconut milk mixture into your popsicle mold, filling only half way. Pour several spoonfuls of the blueberry puree into the molds. Pour the remaining coconut milk mixture into the mold, making sure to leave a about 1/2 cm at the top for the popsicles to expand during freezing. Using a chopstick, gently swirl the mixtures together to create a marble effect.
  4. Insert the popsicle sticks as per the directions for your mold and place in the freezer for 6-8 hours.

Recipe Notes

I absolutely love this popsicle mold. You can make your own Chai Spice as per this post here