In the same realm as shamelessly green smoothies and fresh pressed juices – with the sun beating down and humidity reaching indoor swimming pool oppression – I’ve found myself sneaking more nutrients into the cold, the basic, the no-stove-required meal option and calling it a day. Cue: slight popsicle obsession – the perfect stick of melty, healthful indulgence.
This ultra creamy, omega rich, and naturally sweetened vegan popsicle is just the cool-down treat to take your early summer to the next level. Made with four simple ingredients – coconut milk, raw honey, chia, and juicy mango- these pops are not only perfect for dessert, but also a nourishing sunny afternoon snack.
Mango Chia Pudding Pops [makes 9 popsicles]
1 can (13.5 ounces) full fat coconut milk
2 tablespoons raw honey
¼ cup chia seeds
1 large mango (about 1 ½ cups), peeled and diced
In a large bowl, whisk together coconut milk and raw honey until well combined. Whisk in chia seeds and allow mixture to sit for a minimum of 10 minutes, or until it forms a gel like consistency.
Meanwhile, in a food processor fitted with an S-blade, pulse mango until very smooth.
Divide pureed mango evenly amongst popsicle molds (about 1 tablespoon per mold), being sure to push mango to the bottom of the mold. Next, divide coconut chia mixture evenly amongst popsicle molds. Insert sticks and freeze pops for a minimum of 4 hours, or until firm. Enjoy!
Nutritional Information [per popsicle]
140 Calories, 10g Fat, 11g Carbohydrates, 3g Fiber, 6.7g Sugar, 1.5g Protein [line][line]
Note: for those in the Washington, DC, Baltimore, MD, Charlottesville or Richmond, VA, Raleigh, Duham, or Chapel Hill, NC areas, snag your recipe ingredients through Relay Foods’ Meal Plan Service (!)