Hello & Happy Tuesday!!
Since summer is in full swing and everyones craving something icy cold, I figured I would dive right in and share one of my latest and greatest creations.
They say in if you want to truly feel fulfilled in life,
..you have to follow your heart.
Well when it comes to seeking cooking inspiration, I always follow my.. gut.. lol
For whatever reason, I’ve been craving random favorites I enjoyed as a kid. Knowing that today I wouldn’t dare consume such “Food Products” inspires me to recreate these old classics, but with a modern and fresh twist that’s of course, sans animal products!!
(totally tried to find an image to paint you a better .. I swear it existed!! lol)
This recipes compared to the traditional version, packs real fruit, tons of nutrients, Vegan chocolate, and even Spirulina!
What I love most about this recipe, is that it goes to show that just because something is nutrient dense, doesn’t mean it has to lack flavor, color, or character..
If you’re looking for a fun summer treat to make with your kids, or simply want to take a “healthier” trip down memory lane to the days when the Watermelon ice cream bars roamed the streets of your neighborhood..
..and if you share it on social media, tag me!! lol
- - 1 can coconut milk
- - 2-4 mint leaves
- - 1 lime
- - Organic Burst Spirulina
- - 1 cup Honeydew
- - 1 cup Frozen Bananas
- - 1 cup watermelon
- - 2 tsp arrowroot
- - Watermelon Stevia or 2 tbsp agave (optional)
- - Vegan Chocolate Chips
- - Agave
- - Freeze watermelon, sliced honeydew and bananas
- - Place frozen (seedless) watermelon in a food processor and blend. Add in coconut milk, blend until smooth. Add 1/2 cup frozen banana and blend until smooth. Add watermelon stevia if desired. or instead 3 tbsp of agave. For more of a "pink" color add 2 raspberries or 1 strawberry
- - Place the mixture into the popsicle molds more than halfway, add chocolate chips, and set aside in freezer
- - In a sauce pan over medium heat, add the other 1/2 coconut milk, juice from 1/2 lime, and 1 tsp of arrowroot to a rolling boil, add mint leaves, then reduce to a simmer. Once thickened after 5-10 minutes. remove the mint leaves and set aside.
- - Place frozen honeydew in a food processor, (add more lime juice and minced mint) and blend. Top with cooled coconut milk mixture and blend again. Add Spirulina to achieve the desired shade of green.
- - Remove popsicles from freezer and top with the honeydew ice cream and pace in the freezer to fully set.
- If you don't have Spirulina you can try using spinach, shade may of course vary! (probably darker)
- You can also choose to skip the step with reducing the coconut milk with mint and lime and simply add it to the honeydew. I like to infuse it as it offers more flavor and is totally good even just by itself 🙂