Raspberry and Blueberry Chia Pops

Raspberry and Blueberry Chia Pops

Raspberry and Blueberry Chia Pops

Ahhhhh! I am so in love with this. The sweetness of berries and maple syrup with coconut milk and chia seeds all rolled into one popsicle. Then drizzled with melted dark chocolate and coconut flakes and more chia seeds. These pops are a definite yum in my book.
Raspberry and Blueberry Chia Pops

I found these cute little blue popsicles molds in the bottom of a containers drawer and they had little green bear sticks attached to them. I remember my mom using them every once in a while when we were younger and we would always jump up and down in excitement when she took them out of that drawer. My mom stopped making sweet things a while ago, giving us the task instead and we totally forgot about these popsicle molds.
Raspberry and Blueberry Chia Pops

The poor little bears looked so neglected and sad that I just had to use them. Okay, well, the faces weren’t that sad, but I have to find an excuse to use them, right?
Raspberry and Blueberry Chia Pops

Raspberry and Blueberry Chia Pops

  • Servings: 5
  • Time: 8 hrs (Prep: 20 mins)
  • Difficulty: Easy
  • Print

The most refreshing dessert, and topped with melted dark chocolate and coconut flakes makes it irresistible.
Ingredients:
1 cup coconut milk, full-fat or light
3 tbsp. chia seeds
4 tbsp. maple syrup
1/3 cup fresh or frozen blueberries
1/3 cup fresh or frozen raspberries
1/4 cup dark chocolate, chopped
1 tbsp. coconut oil
A sprinkle of chia seeds and coconut flakes

Instructions:

  1. Mix the coconut milk, chia seeds and 2 tbsp. of maple syrup in a small bowl. Cover and refrigerate for 2 hours to set.
  2. In a small saucepan over low-medium heat, cook the blueberries, raspberries and the rest of the maple syrup for 10 to 15 minutes, until berries have popped and turned into a thick sauce (like jam).
  3. To fill the popsicle molds, pour a fifth of the jam mixture into the bottom of the mold. Then fill with coconut-chia seed mixture. Use a chopstick or other long and thin utensil to mix the jam with the coconut-chia seed mixture. It doesn’t have to be fully mixed, just enough so you see some swirls.
  4. Put the molds in the freezer for at least 6 hours. Before serving, melt the chocolate with the coconut oil and drizzle over popsicles (that have been taken out of molds!) which are on a plate or parchment paper. Sprinkle quickly with chia seeds and coconut flakes before the chocolate hardens. Enjoy!
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