THIS ARTICLE FIRST APPEARED ON CHALKBOARD MAG.
These pretty superfood popsicle recipes from a gorgeous new cookbook, Good Clean Food, are the ultimate summer refresher. Pick strawberry beet or chia lime…
We love all the practical, plant-based dishes from this gorgeous cookbook’s pages, but these antioxidant-rich popsicles are the ultimate snack for summer. They’re hydrating, packed with superfoods and — most importantly — Instagram-ready! Grab Lily’s cookbook here for a treasure trove or clean recipes to love daily, and get two of our seasonal faves below…
BERRY BEET POPS: For these pops, the strawberries are blended with coconut water, beets and coconut butter for the most incredible, refreshing treat. Here beets add a superfood boost, and the creamy coconut butter balances out the natural sugars from the fruit. It’s the best of both worlds — a sweet treat and the benefits of a juice all in one.
BLUEBERRY-LIME CHIA POPS: This pop is an upgrade to the standard strawberry-shortcake ice cream bar I used to get as a kid. Blueberries are made refreshing when paired with lime, and the coconut water also makes this a hydrating treat on a warm day. Don’t go overboard with the chia seeds though. Too many will turn the mixture into a consistency that won’t fully harden up in the molds. You can substitute other summer berries like strawberries or raspberries for the blueberries if you’d like!
BERRY, BEET + COCONUT POPS
Makes 8 to 10 pops
1½ cups young Thai coconut water
1 small beet, peeled and cut into a few pieces
1 Tbsp coconut butter
In a blender, puree all the ingredients until the mixture is completely smooth.
Pour it into 3-ounce frozen-pop molds, and freeze for at least 8 hours or overnight.
These will keep a few months in the freezer.