I cannot wait to start all things red, white and blue! Food should be fun, delicious and festive and these yogurt pops most definitely are all of that plus nutritious! And, they are vegan and gluten-free.

Here is how I made them:

Blue Layer: To a blender add 10 ounces of your favorite vanilla plant-based yogurt (the thicker and creamier the better). Add 3 large medjool dates (pitted) + ¼ teaspoon vanilla extract. If using unsweetened, plain yogurt blend in 2 extra medjool dates, pitted. To make it blue I used 2 teaspoons of blue majik powder. You can also use blue butterfly pea powder. If you have trouble getting your blender going you may need to add a couple tablespoons of plant-based milk (I use almond milk and start with 1 tablespoon and increase to a maximum of 4 tablespoons). If you don’t have blue spirulina or blue butterfly pea powder on hand you can use blueberries but it will turn out more purple than blue. Pour the blue layer into the popsicle molds filling each ⅓ of the way up. Set in freezer a couple minutes before adding the next layer so the colors don’t bleed together. You can also use frozen blueberries and maple syrup blended together (it will be a deep blue almost purple color).

White Layer: Carefully spoon your favorite thick, vanilla sweetened plant-based yogurt into the molds until they are ⅔ full. Place in freezer to set while you prepare the red layer. You can also use coconut cream from refrigerated canned full-fat coconut milk.

Red Layer: To the blender add 10 ounces plant-based yogurt + 2 teaspoons beet root powder + 3 large medjool dates (pitted) + ¼ teaspoon vanilla extract. Blend everything together just like the blue layer adding almond milk to thin as needed. If you don’t have beet root powder you could blend in cherries but it might look slightly more pink than red unless you use a lot.

Pour the red layer until the molds are full. Cover and insert wooden popsicle sticks. Place in freezer overnight ideally or at least a couple hours to fully freeze.

To release the pops simply run the body of the popsicle mold under hot water for a couple seconds. Here are the popsicle molds pictured (affiliate link).

This homemade popsicle recipe is vegan, soy-free, gluten-free and peanut-free. You can make it nut-free by using a nut-free plant-based yogurt or coconut milk. If you give it a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations.

Happy 4th!

Red, White and Blue Popsicles

Author: Elaine Gordon
Total Time: 15 minutes
Yield: 12 1x
Diet: Vegan

Print Recipe

Ingredients

Scale

Blue Layer

10 ounces unsweetened plant-based yogurt
5 large Medjool dates, pitted (soft is best)
¼ teaspoon vanilla extract
2 teaspoons blue majik powder or blue butterfly pea powder

White Layer

sweetened vanilla flavored plant-based yogurt or cashew cream blended with maple syrup or coconut cream blended with maple syrup (about 2 tablespoons of maple syrup)

Red Layer

10 ounces plant-based yogurt
2 teaspoons beet root powder (or cherries)
5 Medjool dates, pitted, soft is best
¼ teaspoon vanilla extract

Instructions

Blue Layer: To a blender add 1yogurt, dates and vanilla. To make it blue add blue majik powder or blue butterfly pea powder. If you have trouble getting your blender going you may need to add a couple tablespoons of plant-based milk (I use almond milk and start with 1 tablespoon and increase to a maximum of 4 tablespoons). If you don’t have blue spirulina or blue butterfly pea powder on hand you can use blueberries but it will turn out more purple than blue. Pour the blue layer into the popsicle molds filling each ⅓ of the way up. Set in freezer a couple minutes before adding the next layer so the colors don’t bleed together.
White Layer: Carefully spoon vanilla sweetened plant-based yogurt into the molds until they are ⅔ full. Place in freezer to set while you prepare the red layer. I love Culiina brand.
Red Layer: To the blender add yogurt, beet root powder, dates and vanilla extract. Blend everything together just like the blue layer adding almond milk to thin as needed. If you don’t have beet root powder you could blend in cherries but it might look slightly more pink than red unless you use a lot. Pour the red layer until the molds are full. Cover and insert wooden popsicle sticks. Place in freezer overnight ideally or at least a couple hours to fully freeze.
To release the pops simply run the body of the popsicle mold under hot water for a couple seconds. Here are the popsicle molds pictured (affiliate link).