Cherry Tahini Coconut Protein Popsicles
Super simple cherry coconut popsicles that are kid and grown up friendly! Just blend up and freeze in popsicle molds for a healthy treat. Made with real food ingredients and sweetened with dates with a hit of protein for a healthy twist.
Servings 6
Equipment
- 1 silicon popsicle mold
- 6 Popsicle sticks
Ingredients
Cherry Popsicles
- 2 cups fresh or frozen cherries, pitted
- 1 1/2 cups cups coconut milk or cream, full fat for the creamiest texture
- 1 small banana, sliced, frozen
- 1/2 cup dates, soaked 30 minutes and drained
- 1/3 cup tahini (sesame seed paste) or any other nut or seed butter
- 1/4 cup protein or collagen peptides powder
- 1 teaspoon vanilla extract
Chocolate Drizzle
- 1/4 cup chocolate chips
- 1 teaspoon coconut oil
- Desiccated coconut to sprinkle on top
Instructions
Cherry Popsicles
- Add all the ingredients except the cherries in a food processor. Pulse until you get a smooth texture. Pour half of the mixture into a container with a pour spout. Add the cherries in the remaining half of the creamy mixture. Pulse until the cherries are combined but still in chunks. Add to the first half of the mixture and stir until combined. Pour into popsicle molds, leaving a little space at the top for expansion. Insert the popsicle sticks.Place the molds in the freezer for at least 4-6 hours, or until completely frozen.
Chocolate Drizzle
- Place chocolate chips and coconut oil in small dish and microwave with 15 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Remove the popsicles from the mold. I usually run hot water over them and wiggle them out. Lay out on parchment paper and drizzle the chocolate sauce over them and sprinkle with coconut. The chocolate will harden on contact. Store in the freezer in a lidded container. I usually let mine thaw for a few minutes after taking them out of the freezer to eat.