Raspberry Hibiscus Popsicles
A creamy and delicious raspberry popsicles recipe sweetened with delightful hibiscus infused honey really hits the spot.
Yield: 9
Prep Time: 10 minutes
Additional Time: 4 HOURS
Total Time: 4 HOURS, 10 MINUTES
Ingredients
- ¼-cup hibiscus infused honey
- ½-cup raw cashews, soaked overnight
- 1 cup full fat coconut milk, divided
- 1 tsp vanilla extract, divided
- 1 12-ounce bag frozen raspberries, thawed
- optional: 1-2 tsp butterfly pea flower powder
Instructions
- Reserve ½-cup coconut milk and set aside. Add the rest of the coconut milk to a strong blender along with 2 Tbsp honey, thawed raspberries, ½-tsp vanilla and combine. Pour the mixture into a bowl and set it aside. Rinse the blender.
- Add soaked cashews and remaining ingredients to the clean blender and blend until completely smooth. You can omit the butterfly pea powder and just work with cashews, coconut milk, vanilla and honey.
- Pour the two mixtures into molds starting with the raspberry mix and adding it in layers as you wish. I like using silicone popsicle molds, but it’s entirely up to you what molds you wish to use.
- Freeze for at least 4 hours and enjoy!
Notes
- Feel free to substitute any frozen fruit you wish, such as blackberries, blueberries, peaches, mango, strawberries or cherries.
- To easily remove the popsicle from the mold, just hold it under cold running water for about 20 seconds and it should slide out.
- Let popsicles sit at room temperature for a few minutes before eating.
- Butterfly pea flower powder is an optional ingredient as it just adds the blue color, but is not necessary for making the popsicles.
