Chia and Raspberry Ice Pops

by Meg Thompson September 7, 2016

Chia and Raspberry Ice Pops

By: Meg Thompson

The chia and coconut milk make these innocent-looking treats a legitimate nourishing snack.

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Servings

Prep time

Cook time

Recipe

Ingredients

1 cup coconut milk, full fat
1 cup frozen raspberries
2 tbsp chia seeds
1 tsp maple syrup
½ tsp pure vanilla extract

Method

Combine all ingredients in a bowl.
Mash the raspberries into the mix using a fork to break them up slightly and release their colour a little more.
Leave the mix to sit for 10 mins, stirring every now and then to mix through and break up the chia seeds.
Transfer into popsicle moulds and freeze for at least 4 hours or overnight.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: dessert, vegan, vegetarian

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.