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Strawberries and Cream Ice Pops

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Cool off this summer with these plant-based ice pops your kids will love! Recipe by Plant Based Juniors.

Strawberries and Cream Ice Pops

Strawberries and Cream Ice Pops

Prep Time: 5 minutes
Freeze Time: 6 hours
Total Time: 6 hours 5 minutes
Yield: 16 Mini Ice Pops
Calories: 137kcal

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Equipment

  • Blender
  • Ice pop molds

Ingredients

  • 2 cups fresh California strawberries
  • 13.5 oz can full-fat coconut milk
  • ¼ cup chia seeds
  • 1 Tbsp maple syrup optional

Instructions

  • Combine strawberries, coconut milk, chia seeds, and maple syrup in a blender.
  • Blend on high until smooth.
  • Pour the strawberry-coconut mixture directly from the blender into the ice pop molds.
  • Place in the freezer to freeze for 6 hours.

Nutrition

Serving: 1  Mini pop | Calories: 137kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Sodium: 8mg | Fiber: 3g | Sugar: 3g | Vitamin C: 22mg

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