VEGAN STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY
Here's what you need: strawberry, coconut milk, lemon juice, agave nectar, dairy-free vanilla yogurt, granola, ice pop mold
Provided by John Gara
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the strawberries, coconut milk, lemon juice, and agave nectar to a blender and blend until smooth.
- Pour the blended mixture into the ice pop mold.
- Freeze until solid, 2-3 hours.
- If desired, dip the frozen pops in yogurt, then roll the coated pops in the granola. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
- The pops will keep in the freezer for up to 6 months in an airtight container.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, Sugar 8 grams
DARK CHOCOLATE TAHINI POPS RECIPE BY TASTY
Here's what you need: dark chocolate, dairy free semisweet chocolate chips, coconut oil, tahini, full fat coconut milk, maple syrup, tahini, toasted sesame seeds
Provided by Rachel Gaewski
Categories Desserts
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make the pops: Add the dark and semi-sweet chocolate and coconut oil to medium microwave-safe bowl. Microwave in 30-second increments, stirring between, until melted and smooth.
- Whisk in the tahini and coconut milk. Carefully pour the mixture into popsicle molds and freeze for at least 4 hours, until solid.
- Make the tahini caramel: In a small saucepan, whisk together the maple syrup and tahini. Cook over medium-low heat, stirring occasionally, until bubbling and slightly thickened, about 10 minutes. Pour into a heatproof liquid measuring cup and let cool (the caramel will continue to thicken.
- Remove the chocolate tahini pops from the molds and place on a baking sheet lined with parchment paper. Pouring from the measuring cup, drizzle the tahini caramel quickly back and forth over the pops. Sprinkle the sesame seeds over the drizzle. Any leftover caramel can be stored in an airtight container in the refrigerator for up to 1 week.
- Serve the pops immediately, or return to the freezer for a few minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 462 calories, Carbohydrate 32 grams, Fat 39 grams, Fiber 3 grams, Protein 5 grams, Sugar 40 grams
RASPBERRY TAHINI POPS RECIPE BY TASTY
These creamy, dreamy tahini popsicles are exactly what you need to cool off this summer. Whether you try the fruity raspberry with just a hint of tartness or the indulgent fudgy caramel, these pops are sure to hit the spot and be a recipe you come back to again and again.
Provided by Rachel Gaewski
Categories Desserts
Time 2h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make the pops: In a food processor, puree the raspberries until smooth. Pass the puree through a fine-mesh strainer into a medium bowl and discard the seeds.
- Whisk the tahini, honey, coconut milk, coconut oil, and orange zest into the raspberry puree. Carefully pour into popsicle molds and freeze for at least 4 hours, until solid.
- Make the chocolate drizzle: Place chocolate and coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted and smooth.
- Remove the raspberry tahini pops from the molds and place on a baking sheet lined with parchment paper. Using a fork or spoon, drizzle the chocolate sauce quickly back and forth over the pops.
- Return the pops to the freezer for 5 minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 22 grams, Fat 16 grams, Fiber 5 grams, Protein 2 grams, Sugar 14 grams
CHOCOLATE COCONUT POPSICLES RECIPE BY TASTY
Here's what you need: coconut milk, natural unsweetened cocoa powder, honey
Provided by Joey Firoben
Categories Snacks
Yield 6 servings
Number Of Ingredients 3
Steps:
- Place the coconut milk, cocoa powder, and honey in a blender and blend until the mixture is smooth.
- Pour the coconut mixture into popsicle molds filled almost to the brim.
- Freeze the popsicles for at least 4 hours.
- Unmold the popsicles.
- Enjoy!
Nutrition Facts : Calories 176 calories, Carbohydrate 13 grams, Fat 14 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
RASPBERRY CREAM POPS
Make and share this Raspberry Cream Pops recipe from Food.com.
Provided by looneytunesfan
Categories Frozen Desserts
Time 20m
Yield 8 Pops
Number Of Ingredients 8
Steps:
- In a blender, puree 3/4 of the pint of raspberries with the sugar and water. Then use a seive to strain out the seeds (this should yield about 2 cups of pulp).
- Transfer 2/3 cup of the raspberry puree into a separate container, add the cream, and whisk well to mix. Meanwhile, stir the lemon juice into the rest of the raspberry puree. Now, you should have two containers of raspberry sauce - one that's deep red and another that's creamy pink. Chill both sauces.
- In a bowl, stir together the vanilla yogurt and the remaining raspberries. Pour the mixture into the paper cups until they are about half full. Set the cups in an 8x8 inch pan (for transferring them easily in and out of the freezer). Cover each cup with aluminum foil and poke a Popsicle stick straight through the center of the foil and into the mixture. Freeze until set about 2 hours.
- Remove the foil and pour a layer of the deep red puree on top of the frozen yogurt. Freeze again until solid, about 2 hours. Finally, pour a layer of the raspberry cream mixture into each cup and freeze until solid. To serve, peel the cups away from the pops.
Nutrition Facts : Calories 139.1, Fat 6.8, SaturatedFat 4.1, Cholesterol 24.4, Sodium 20.9, Carbohydrate 19.2, Fiber 2.5, Sugar 15.7, Protein 1.8
VEGAN ORANGE CREAMSICLE POPS RECIPE BY TASTY
Here's what you need: orange juice, dairy-free vanilla yogurt, agave nectar, orange zest, ice pop mold
Provided by John Gara
Categories Desserts
Yield 6 pops
Number Of Ingredients 5
Steps:
- Add the orange juice, yogurt, and agave to a blender and blend until well-combined.
- Pour the blended mixture into the ice pop mold.
- Freeze until solid, 2-3 hours.
- If desired, dip the frozen pops in yogurt and sprinkle with orange zest. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
- The pops will keep in the freezer for up to 6 months in an airtight container.
- Enjoy!
Nutrition Facts : Calories 70 calories, Carbohydrate 14 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
More about "raspberry tahini pops recipe by tasty food"
CREAMY TAHINI RASPBERRY ROSEWATER POPSICLES - TASTY …
From tasty-yummies.com
Estimated Reading Time 3 mins
RASPBERRY LEMONADE POPS | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
RASPBERRY POPS RECIPE | BON APPéTIT
From bonappetit.com
RASPBERRY & WHITE CHERRY YOGURT POPS | TASTY KITCHEN: …
From tastykitchen.com
CUCUMBER RASPBERRY POPS | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
TAHINI POPSICLES 2 WAYS | RECIPES | POPSICLES, POPSICLE RECIPES, …
From pinterest.ca
CREAMY TAHINI RASPBERRY ROSEWATER POPSICLES (TASTY YUMMIES)
From pinterest.com
RASPBERRY TAHINI POPS RECIPE BY TASTY | RECIPE | TASTY, …
From pinterest.com
CREAMY TAHINI RASPBERRY ROSEWATER POPSICLES - TASTY YUMMIES
From pinterest.com
CREAMY TAHINI RASPBERRY ROSEWATER POPSICLES - TASTY YUMMIES
From pinterest.ca
CREAMY TAHINI RASPBERRY ROSEWATER POPSICLES - TASTY YUMMIES
From pinterest.com
RASPBERRY TAHINI POPS RECIPE BY TASTY - TFRECIPES.COM
From tfrecipes.com
TAHINI POPSICLES 2 WAYS | RECIPES - TASTY
From tasty.co
RASPBERRY TAHINI POPS RECIPE BY TASTY - PINTEREST.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love