Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
Makes: 10 popsicles
Time: 5 minutes & 6+ hours freezing time
2 cups coconut water
1/2 cup cashew milk
1 cup fresh or frozen blueberries
2 tbsp Red Beet Crystals + extra for dusting
2 tbsp honey or maple syrup (optional)
Add all ingredients to a blender and blend on high for 2 minutes until very smooth.
In an ice pop mold (this one and this one work very well), pour the resulting liquid up to 2 cm from the top of the mold.
Freeze this without popsicle sticks for 1.5 hours. Then, when the mixture is slightly frozen, push popsicle sticks into the popsicle molds. At this point, you can add a sprinkle of Red Beet Crystals to each popsicle, until it reaches the top of the mold.
Freeze for at least 6 hours or overnight.
To remove popsicles, fill a tall glass with cool water and dip one of the molds straight into the glass. Let this sit for 30 seconds, then wiggle the popsicle until it comes loose.