Creamy Vegan Blueberry Popsicles with Chai Spice
Sweet blueberries, lemon and chai spice come together to make these creamy vegan blueberry popsicles. So flavourful with a creamy coconut milk base; this recipe is vegan, gluten-free, paleo-friendly and refined sugar free. The perfect summer treat!
Servings 7 people
Calories 200kcal
Equipment
- High Speed Blender
- Popsicle Mold
Ingredients
- 1 ½ cups frozen blueberries thawed
- 400 ml can of full fat coconut milk
- ⅓ cup raw unsalted cashews unsoaked
- 1 ½ teaspoon chai spice (recipe below)
- Juice of 1 lemon
- pinch of sea salt
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
Chai Spice Mix
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoon ground ginger
Instructions
- Prepare the Chai spice mix by combining all the above spices; pour into a reusable container or a clean up-cycled spice jar with a fitted lid. Set aside.1 teaspoon ground cardamom, 1 teaspoon ground allspice, 2 teaspoon ground cinnamon, 1 teaspoon ground cloves, 2 teaspoon ground ginger
- Puree the thawed blueberries in a blender, or small food processor (I like to use a handheld immersion blender for this part). Set aside.1 ½ cups frozen blueberries
- In a full sized blender, combine the coconut milk, cashews, chai spice, lemon juice, sea salt, maple syrup and vanilla extract. Blend on high until very smooth (about 30 seconds if using a high powered blender).400 ml can of full fat coconut milk, ⅓ cup raw unsalted cashews, 1 ½ teaspoon chai spice, Juice of 1 lemon, pinch of sea salt, ⅓ cup maple syrup, 1 teaspoon vanilla extract
- Pour the coconut milk mixture into your popsicle mold, filling the cavities only half way. Pour several spoonfuls of the blueberry puree into the molds. Then portion the remaining coconut milk mixture into the molds, making sure to leave a about ½ cm at the top to account for expansion of the filling during freezing. Using a chopstick, gently swirl the mixtures together to create a marble effect.
- Insert the popsicle sticks as per the directions for your mold and place in the freezer for 6-8 hours or overnight. Unmold the popsicles per the directions of your particular mold.
Notes
Storage: Keep these blueberry popsicles in the freezer in the mold. Alternatively, you can unmold them, wrap them individually in parchment paper and store them in an airtight freezer safe container or bag. They will last up to 2 months.
Nutrition
Calories: 200kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Sodium: 9mg | Potassium: 191mg | Fiber: 1g | Sugar: 11g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 2mg
