(fun)ctional summer popsicles
coconut popsicles, dairy-free chocolate fudgesicles, and gut-healthy chia pudding ice cream bars
Hello June! Hello summer! Hello popsicle season! If you follow me on Instagram you know I have been loving my summer sweet treats but make it functional. Aka the same delicious flavors we love but lower on the sugar, maybe some added protein or fiber, and all simple real food ingredients so we can enjoy our favorite treats and feel our best.
And I’m not going to lie - I don’t know if my taste buds have changed over the years or if junk food just doesn’t actually taste good, but most of these taste even better than the ice cream truck classics. Using seasonal, fresh ingredients not only helps us on the nutrition front, it also makes for the most tasty recipes!
We’re adding kefir and chia seeds to our ice cream bars for gut health. Hiding tofu in our fudgesicles for a creamy texture and extra protein. Making nutritious creamy coconut pops that transport us to a Mexican beach vacation!
Chia Pudding Ice Cream Bars
The recipe that started this healthier popsicle series and seriously one of the best recipes I have developed. I mean it doesn’t get much better than a creamy ice cream bar that has probiotics for gut health & 7g fiber and 11g protein!! People even tell me their toddlers love this dessert, which is always the biggest praise. I highly recommend the quinoa chocolate crunch coating. Try it out and let me know what you think!
chia pudding ice cream bars
An ice cream bar that has 7g fiber and 11g protein?! That’s not dessert… that’s breakfast!! Just kidding - but I will not judge you if you eat one before 11am and I have done it multiple times since making this magical recipe.
Dairy-Free Fudgesicle
Yield: 6 popsicles
Creamy Dairy-Free Fudgesicles but make it functional with less sugar & added protein and fiber! I used to love to bite into a creamy rich fudgesicle and this one has the same texture & flavor with better ingredients. Plus, it’s a great dairy-free option if that’s something you need. It has hidden silken tofu that you can’t taste and makes a creamy texture. It’s sweetened with dates and maple syrup and the 100% cacao adds some healthy antioxidants!
Ingredients
3 large Medjool dates
½ cup full-fat coconut milk (or heavy cream)
1 package (10oz) organic silken tofu
3-5 tbsp maple syrup (depending on sweetness preference)
3 tbsp cacao powder
1 ½ oz dark chocolate, melted
1 tsp vanilla extract
¼ tsp sea salt
Optional dark chocolate & coconut oil for a chocolate shell
Directions
Remove the pit from the dates and soak in hot water for 5-10 minutes.
In a blender combine the coconut milk, dates, tofu, maple syrup, cacao powder, melted dark chocolate, vanilla extract, and sea salt. Taste and adjust sweetness to taste - frozen items need to be a bit sweeter than typical treats as the flavor can mellow out a bit in the freezer.
Divide into 6 popsicle molds and freeze for 6-8 hours.
Once set, enjoy as is or melt ½ bar of dark chocolate and 1 tbsp coconut oil to make the chocolate shell.
For the best texture, I recommend letting the popsicle sit on the counter for 7-10 minutes before enjoying it!
Creamy Coconut Bars w/ Mango Chili Fruit Leather
Yield: 6 popsicles
I have seen tons of people making this viral popsicle wrapped in a fruit roll up and I ran to the kitchen to make my own version from scratch - with real food ingredients and no refined-sugar! It was so easy and the combo of the creamy coconut with the tangy, spicy tajin mango fruit leather is to die for.
The fruit leather wraps around the cold pop and turns into a crunchy shell for an exciting texture. But you could also do a chocolate shell, coat them in more shredded coconut, or just eat them as is for a taste of summery tropical vacation!
Ingredients
1 ½ cups full-fat coconut milk
1 ¼ cup whole milk (or milk of choice - dairy-free milk will result in a less creamy pop)
¾ cup shredded toasted coconut (reserve about 3 tbsp for topping)
3-4 tbsp maple syrup (depending on sweetness preference)
Pinch sea salt
Dash vanilla extract
Directions
In a large bowl or jar combine the coconut milk, milk, shredded coconut, maple syrup, sea salt and vanilla extract. Shake or mix until combined.
Divide into 6 popsicle molds. Gently add the reserved shredded coconut to the popsicle molds and add popsicle sticks. Freeze until set, about 6-8 hours.
Mango Chili Fruit Leather
Ingredients
4 large mangos (about 1 cup mango puree
½ cup lemon juice
½-1 tbsp tajin (or more to taste)
Directions
To make the mango puree, add the mango flesh to a food processor or blender with the lemon juice and tajin. Blend until smooth.
Line a large baking sheet with parchment paper and spread the mango into a thin, even layer. You may need multiple sheet pans. Sprinkle some tajin on top.
Use your dehydrator until dry or bake in the oven a 175ºF for about 3-4 hours. The leather is done when it is dry to the touch but still pliable and comes off of the parchment paper easily.
Let me know which recipes you have already tried and how they went. Do you have any flavor ideas/requests for the next episode of Functional Pops?!?