Description
Vegan, gluten-free and refined sugar-free green tea pops make the perfect hot weather treat. They are incredibly creamy from the avocado and full of antioxidants from the matcha powder. They are lightly sweetened by maple syrup and have a touch of vanilla flavor too. I hope you enjoy these as much as we do! Please keep in mind that matcha contains caffeine so I do not recommend giving these to children.
Ingredients
Units
Scale
- 1 cup vanilla, unsweetened non-dairy milk
- 1 cup solid white coconut cream (from 1 [15 ounce] can of full-fat coconut milk chilled overnight)
- 1 ripe avocado (peeled, pitted and chopped)
- 1/4 cup maple syrup
- 2 teaspoons matcha
- 1 teaspoon vanilla bean powder or 2 teaspoons of pure vanilla extract
Instructions
- In a blender, puree all ingredients until smooth. You may have to scrap down the sides or tap the bottom of the blender to get out any air bubbles. Try to avoid adding more liquid if you can as this will water down the recipe. But if you must you can add a couple splashes of non-dairy milk to get the blender going.
- Pour (spoon) the mixture into your popsicle molds to freeze. This recipe makes 8, 2.5 ounce pops. Tap the molds on the countertop a handful of times once they are full, to try to get rid of all the air bubbles. Insert ice-pop sticks. Freeze until pops are solid and totally frozen (4-6 hours or preferably overnight). Pops will stay good for up to 2 weeks in your freezer.
- Just before serving, briefly run molds under hot water to release pops.
- Prep Time: 5 mins
- Category: Dessert
