Raspberry Popsicle Cubes: A Refreshing Vegan Dessert
Summer is the perfect time to indulge in cool, refreshing treats that not only satisfy your sweet tooth but also nourish your body. My Creamy Raspberry Popsicle Cubes are the ultimate summer delight–combining the tangy sweetness of raspberries, the creamy richness of coconut cream, and a crunchy chocolate shell. These vegan popsicle cubes are not just tasty; they’re also packed with health benefits.
Benefits of The Ingredients:
Raspberries: Packed with antioxidants, fibre, and vitamins, raspberries help reduce inflammation, support digestion, and boost overall health.
Coconut Cream: Rich in healthy fats, coconut cream provides a luscious texture while supporting brain health and energy levels. It's also a source of lauric acid, which has antimicrobial properties.
Vegan Chocolate: Vegan chocolate is full of antioxidants and essential minerals like magnesium, which benefit heart health and improve mood and cognitive function. It offers a delicious, dairy-free way to enjoy chocolate's health benefits.
Coconut Oil: Known for its antimicrobial and antifungal properties, coconut oil adds a smooth texture to the chocolate shell. It’s high in saturated fats, so use occasionally.
Ingredients:
Raspberry Ripple Core:
1 ½ cups of frozen or fresh raspberries
3 tablespoons maple syrup (alternative: honey)
400mL coconut cream
½ cup coconut water
Chocolate shell:
2 cups of semi-sweet vegan chocolate
1 tablespoon of coconut oil (melted)
5 tablespoons freeze-dried raspberry powder
Instructions:
Prepare the Raspberry Core:
In a blender or food processor, combine the raspberries, maple syrup (or honey), coconut cream, and coconut water. Blend until smooth.
Pour the raspberry-coconut mixture into silicone ice cube trays or popsicle molds.
Freeze for at least 1.5 hours, or until completely solid.
Make the Chocolate Shell:
In a microwave-safe bowl, combine the semi-sweet vegan chocolate and melted coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Stir in the freeze-dried raspberry powder and a pinch of salt to enhance the flavour.
Coat the Popsicle Cubes:
Once the raspberry ripple cubes are fully frozen, remove them from the moulds.
Quickly dip each cube into the melted chocolate mixture, allowing any excess to drip off. The chocolate will harden almost instantly, forming a crunchy shell. Place the coated popsicle cubes on a parchment-lined tray and return them to the freezer for an additional 30 minutes to set.
Once the chocolate shell is fully set, your Creamy Raspberry Popsicle Cubes are ready to enjoy! Serve them immediately or store them in an airtight container in the freezer for up to a week.
These popsicle cubes are perfect for any summer occasion, from casual picnics to elegant garden parties. The contrast of the creamy coconut center with the crisp chocolate shell and the tartness of raspberries makes each bite an experience.
So, go ahead and whip up a batch of these delightful Creamy Raspberry Popsicle Cubes. Your taste buds will thank you.
Guest post by work experience student Alyssa Yu, thank you!
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