I feel like this summer has flown by! I can’t believe school is about to start up again..Maybe it already has for some of you. Although I prefer the milder weather of the spring and fall, there are so many things about summer that I love:
freshly squeezed lemonade
Popsicles are one of the easiest frozen treats to make, which may or may not be why I like them so much;) They’re also pretty fool-proof. I mean, you can practically freeze any liquid in the pop molds and they will turn into a perfect popsicle after a few hours in the freezer.
My favorite popsicle growing up was a fudgsicle. I’ve been thinking of a way to recreate a healthier version of that fudgy, pudding pop, and chia pudding came to mind!
It’s best to use chia pudding that has already gelled. I combine the milk, chia seeds, and other ingredients and let it rest for a few hours until it’s thickened. Then combine the pudding, along with the banana slices, into your molds. I bought my molds at Williams Sonoma several years ago, but they haven’t carried them since. If you’re looking for a similar one like mine that uses wooden popsicle sticks, this popsicle maker on Amazon is the closest mold I’ve found.
If you don’t like banana or if you’d like to change it up, try using another fruit instead—cherries, strawberries, raspberries, or kiwi would be all be awesome in these!
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- In a medium container, mix together milk, chia seeds, maple syrup, and cocoa powder. Sprinkle in a few chocolate chips or cacao nibs if you'd like a bit of crunch (optional.) Cover and refrigerate while seeds expand, at least an hour or two, until the mixture is thick like pudding. It's important to stir the mixture a few times while refrigerating to break up any chia clumps. These popsicles are mildly sweet. Taste the pudding and add more sweetener, if needed. Keep in mind they become even less sweet when frozen.
- Into your popsicle mold, alternate chia pudding and banana slices. I like to add as much fruit as will fit. Tap the mold on the counter periodically to release any air pockets. Fill molds to the top, cover and insert popsicle sticks. Freeze until solid, overnight is best. This popsicle maker is similar to the one I have.
- When ready to serve, I run the bottom of the molds under room temperature water, which helps them to pop out easily. Wrap extras in baggies or plastic wrap and store in the freezer.
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