makes
12
prep
10 minutes
difficulty
Easy
makes
12
serves
preparation
10
minutes
difficulty
Easy
level
Ingredients
Mango and raspberry lassi pops
- 1 large mango, flesh chopped
- ½ tsp ground turmeric
- ½ tsp cayenne pepper
- 1 tbsp honey or maple syrup
- 12 raspberries
- 260 g (9 oz/1 cup) coconut yoghurt
Berry kombucha chia seed pops
- 250 ml (9 fl oz/1 cup) orange juice
- 60 ml (2 fl oz/¼ cup) kombucha
- 50 g (1 oz/⅓ cup) mixed berries (fresh or frozen)
- 1 tbsp maple syrup
- 1 tbsp chia seeds
- 1 tsp thyme leaves
- 4 mint leaves
Dark chocolate popsicles
- 125 ml (4 fl oz/½ cup) coconut milk
- 60 ml (2 fl oz(¼ cup) maple syrup
- 2 ripe avocados, flesh scooped out
- 50 g (1 oz/¼ cup) 100% raw cacao powder
- 2 tbsp cocoa nibs
- 1 tsp vanilla extract
Freezing time: 5 hours
Instructions
For the mango and raspberry pops, place the mango, turmeric, cayenne and honey into a high-powered blender and blitz until smooth. Pour half the mixture into four 100 ml (3. fl oz) ice block moulds, dividing evenly. Freeze for 2 hours, inserting the sticks when the mixture is starting to become firm.
For the berry kombucha pops, place all the ingredients into a blender and blend until smooth. Divide the mixture between four 100 ml (3 fl oz) ice block moulds. Freeze for at least 5 hours, inserting the sticks when the mixture is starting to become firm.
For the dark chocolate pops, place all the ingredients into a blender and blend until smooth. Divide the mixture between four 100 ml (3 fl oz) ice block moulds. Freeze for at least 5 hours, inserting the sticks when the mixture is starting to become firm.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
