Go Back
+ servings

Chocolate-Chia-Raspberry Popsicles

Servings: 5 -6 popsicles
Author: Pamela

Ingredients

  • 1 ¼ cups unsweetened almond milk or a combination of coconut milk and almond milk
  • 3-6 pitted dates or sweetener of choice to taste
  • ½ teaspoon pure vanilla extract
  • 2-2 ½ Tablespoons raw cacao or unsweetened cocoa powder depending on how chocolaty you like it
  • ¼ cup chia seeds
  • ¾ cup fresh or frozen raspberries
  • 4-6 popsicle sticks

Instructions

  • Place almond milk, dates, vanilla and cacao in blender and process until dates are pulverized. A Vitamix does a great job with this. If your blender leaves the dates too chunky, you can strain the mixture before adding it to the chia seeds.
  • Pour chia seeds into a medium container and add almond milk mixture. Stir immediately to combine otherwise you may end up with blobs of chia seeds. Allow to sit on countertop and stir every 5 minutes. After 15 minutes, it should have thickened.
  • Cover and refrigerate for at least an hour.
  • When the pudding mixture is completely thickened, stir in the raspberries. Divide the pudding into popsicle molds and insert a stick in the center of each. If your molds hold 3 ounces of liquid, you should be able to get 5-6 popsicles out of this recipe.

Notes

The sweetness is to taste, so taste the mixture before refrigerating and adjust accordingly. If you don't want to use dates, try Grade A maple syrup, honey, coconut sugar or whatever you prefer.