Raspberry Ripple Protein Popsicles
When people ask you where you get your protein this summer you can tell them you get it from ice cream!
These protein-packed vegan raspberry ripple popsicles are made with Lindwoods’ Hemp Protein+ powder, a powerful blend of flaxseed, chia seed, cocoa and beetroot powder, as well as a range of vitamins and minerals.
Total Time: 3 hours 30 minutes
Prep Time: 30 minutes (plus 3 hours freeze time)
Calories: 616
Servings: 6
Rating:
Total Time: 3 hours 30 minutes
Calories: 616
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- Raspberry Ripple Core:
- 30 30 g fresh raspberries
- 0.5 0.5 Tbsp maple syrup, divided
- 40 40 g coconut cream
- 0.33333333333333 0.33333333333333 Tbsp Linwoods Hemp Protein+ with Flaxseed, Chia Seed, Cocoa & Beetroot Powder
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- Raspberry Chocolate Shell:
- 50 50 g semi-sweet vegan chocolate (a dark chocolate with no dairy can be used for a vegan magic shell sauce)
- 16.666666666667 16.666666666667 g coconut oil, melted
- 0.83333333333333 0.83333333333333 tsp freeze-dried raspberry powder (can be omitted for a regular chocolate magic shell)
- pinch of salt
Method
Raspberry Ripple Core:
- Add your raspberries and 1 tablespoon of maple syrup to a blender and mix until smooth, set aside.
- In a small bowl, combine coconut cream, Linwoods Hemp Protein+ powder, maple syrup and vanilla extract.
- Now, fill about 1½ tablespoons of your raspberry sauce into the bottom of each popsicle mould, carefully layer the coconut cream mixture on top, leave a bit of space and add another tablespoon of raspberry sauce to go on top.
- Use a popsicle sticks to carefully swirl through the mixture in the mould to achieve a marble effect.
- Freeze for at least 3-4 hours or until fully solid.
Raspberry Chocolate Shell:
- Break your chocolate into small little pieces and put them into a tall, slim, microwave-proof jar.
- Add the coconut oil and freeze-dried raspberry powder (can be omitted) and carefully melt it in the microwave. Use short intervals and stir multiple times, of course, you can do it in a bain-marie instead. Don’t make it too hot or it might melt your ice cream.
- Take your popsicles out of their moulds and dip them into the melted chocolate, the magic shell will harden within seconds.
- Optional: Sprinkle with freeze-dried raspberry powder.
Recipe by The Healthy Tart
