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Pista chio Topped Spirulina Pops
Date:2019-04-17Views:1012

Yield: 7 servings

ngredients:

  • • 1 13.66-ounce can coconut milk, lite or full-fat
  • • 1/4 cup maple syrup
  • • 2 vanilla beans, scraped
  • • 1 tablespoon vanilla extract
  • • 1/4 teaspoon spirulina
  • • 1 1/2 vegan dark chocolate bars
  • • A handful of pistachios, chopped

 

Instructions:

  1. 1. Blend the coconut milk, maple syrup, vanilla beans, vanilla extract, and spirulina on high until creamy. Pour into your ice cream molds and place in your freezer overnight to set.
  2. 2. When your popsicles are frozen (next day), melt the dark chocolate in a double boiler. Once melted, let stand at room temperature to cool slightly.
  3. 3. Remove each popsicle and spoon melted chocolate over 1/2 of the popsicle. Sprinkle chopped nuts over the chocolate. Place the popsicle on a plate or pan. Continue with the remaining popsicles, then return them back to your freezer for about 10 minutes to harden.
  4. 4. Enjoy immediately or store in a container in your freezer.

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