PINEAPPLE ORANGE BAN ANA POPSICLES

You will fall in love with this Pineapple Orange Banana Popsicles recipe! These
treats are tangy, sweet, and healthy!
TOTAL TIME: 10 MINS

PREP TIME: 10 MINS

INGREDIENTS:

 2 cups fresh chopped pineapple

 3 bananas, peeled
 2 oranges, peeled
DIRECTIONS:

Pulse all ingredients together in a blender until smooth.

Pour into popsicle molds and freeze until firm.

Ali’s Tip:

These are also great when made with a teaspoon of grated fresh ginger!

vanilla peach pops

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Serves: 10 popsicles
Ingredients
 1¾ cups Vanilla Almond Breeze Almond Milk
 2 teaspoons (melted) coconut oil
 1 tablespoon maple syrup
  tiny pinch of salt
 4-5 ripe peaches, chopped
Instructions
1.
Bring vanilla almond milk to room temp, (otherwise the melted coconut oil will harden as you
add it). Whisk the almond milk together with coconut oil, maple syrup and a pinch of salt.
2. Slice peaches into small pieces and drop them into a popsicle mold.
3. Pour the almond milk mixture over the peaches. (Depending on the size of your peaches you
might have extra). Place sticks, then freeze overnight.
Notes
Don't use unsweetened almond milk or you will have to add more sugar to the recipe.

If you don't have a popsicle mold, you can freeze them in little cups.

MINT CHOCOLATE CHIP

AVOCADO POPSICLES
PREP TIME10 mins
TOTAL TIME10 mins

Mint Chocolate Chip Avocado Popsicles. By Davida @ The Healthy Maven

INGREDIENTS
 2 ripe avocados
 1 can full fat coconut milk
 1/4 cup raw honey
 1 tsp vanilla extract
 1/2 tsp peppermint extract
 1/4 cup chocolate chip
 2 T cocoa powder (for fully chocolate popsicles use 3 T)*
 1 set of popsicle moulds.

INSTRUCTIONS
1. Add the avocados, coconut milk, honey, vanilla and mint extract to a blender or
food processor and process until well combined.
2. Add in chocolate chips and pulse several times to break them up slightly.
3. Remove half of mixture from food processor blender and place in a bowl.
4. Add 2 Tablespoon of cocoa powder to remaining mixture and blend until well-
combined.
5. To create color-blocked popsicles, add half of green mixture to the popsicle
moulds and place in freezer to set for 5 minutes.
6. Repeat with the chocolate layer and then repeat once more with 5 minute
intervals in between until all moulds have been filled.
7. Let set in moulds for at least 2 hours.

NOTES
*If you do not want a color-blocked effect just add 1 additional tablespoon of cocoa powder and then fill
moulds up to brim with the chocolate mixture.

INGREDIENTS
Peach Strawberry Yogurt Popsicles

 3 cups strawberries, pureed to 1 1/2 cup

 3 cups peaches, peeled and sliced, pureed to 1 1/2 cup
 2 tablespoons honey, divided
 2/3 cup vanilla greek yogurt

Minty Watermelon Popsicles

 3 cups watermelon slices, divided

 1 tablespoon fresh mint leaves
 1 1/2 cups coconut water
 2 tablespoons lime juice
 1 tablespoon honey

Blackberry Lemon Popsicles

 2/3 cup lemon juice, plus zest from lemons

 2 1/2 cups vanilla greek yogurt
 2 1/2 cups blackberries
 2 1/2 cup mixed berry Greek yogurt

Orange Mango Coconut Popsicles

 4 cups mango, divided

 2 cup unsweetened coconut milk, whisked and divided
 3 tablespoons orange juice
 3 tablespoons honey
INSTRUCTIONS
Peach Strawberry Mango Yogurt Popsicles

1. In a blender, puree strawberries with four teaspoons honey then set aside. Clean
blender, puree sliced peaches with two teaspoons, honey, set aside.
2. Layer the popsicles as follows; 2 teaspoons strawberry puree, one teaspoon yogurt,
two teaspoons mango puree and repeat. Make a fruit puree your last layer.
3. Tap the mold on the counter to make sure all of the layers settle. Use a small spoon
to drag vertically from the bottom to the top of the mold a few times to create a
swirled pattern.
4. Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle
sticks, and then freeze for at least 6 hours, or overnight.

Minty Watermelon Popsicles

1. In a blender, puree 2 1/2 cups diced watermelon pieces, mint leaves, coconut water,
lime juice and honey. Cut the remaining 1/2 cup watermelon slices into 1/4 inch
cubes.
2. Pour and evenly divide them among the popsicle molds. Stir the popsicle mixture,
then fill each mold.
3. Insert the popsicle sticks, if it does not stay in place use a piece of tape to hold them
into place. Freeze for at least 6 hours, or overnight.

Blackberry Lemon Popsicles

1. In a medium-sized bowl whisk together lemon juice, zest, and vanilla yogurt, set
aside.
2. Puree blackberries and mixed berry yogurt, set aside.
3. Layer the popsicles as follows; 1 tablespoon lemon, 1 tablespoon blackberry, repeat.
Swirl layers if desired.
4. Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle
sticks, and then freeze for at least 6 hours, or overnight.

Orange Mango Coconut Popsicles

1. Puree 3 cups mango slices, 1 1/2 cup coconut milk, orange juice and honey.
2. Cut the remaining 1 cup mango slices into 1/4 inch cubes. Evenly divide them among
the popsicle molds.
3. Add 3 tablespoons of mango coconut mixture, gently tapping mold on the counter to
make sure liquid fills in the diced mango spaces.
4. Add 1 tablespoon of coconut milk, or until the mold is filled. Insert the popsicle sticks,
and then freeze for at least 6 hours, or overnight.

RECIPE NOTES

Removing Popsicles From Mold- Run the molds under warm water for ten to fifteen seconds.
Slowly and carefully remove each popsicle. If the popsicles remain in the mold, run them
under the warm water for a few more seconds, ensuring not to melt the pops. Freeze or eat
immediately!

Each recipe makes approximately 10 popsicles, depending on the size and shape of your
molds. Adjust batch sizes accordingly.