A cool way to get in 10 grams of plant protein this summer. Full of red raspberries and probiotics, this is one summer treat you won’t mind your kids having lots of. This five ingredient popsicle that is made in your blender is free of: gluten, dairy, egg, soy, peanut and tree nuts. It’s also vegan, top-8-free, Whole30 and Paleo compliant!
Summer treat alert! And, one that you don’t need to feel guilty about!
I don’t know about your kiddos, but with all the running around and playing outside, my kids want a treat, need something to fill them up, and deserve a cool snack. This recipe is all of those three things combined!
I love fruit popsicles, but wanted something that had additional benefits. When I saw Bob’s Red Mill’s new Nutritional Boosters, I knew this would be the perfect additive to our popsicles and smoothies.
For those other allergy-moms, I thought I’d give you the ingredients here, to see how simple the ingredients are of Bob’s nutritional booster: Pea protein powder, Inulin (chicory root fiver) chia seed, cocoa powder, natural vanilla flavor powder (sugar, cornstarch, vanilla Oleorsin), toasted carob powder, monk fruit extract, probiotic (organic inulin, Bacillus coagulans GBI-30-6086)
Each scoop contains 10g of plant-based protein–which I knew would help fuel them running around, biking, swimming and just all around summer busyness. I felt extra good knowing it has probiotics and is only sweetened with monk fruit. #MomWin!
While I was tempted to use fresh raspberries–because hello–they’re beautiful right now, but I chose frozen to help give it that thicker texture and eliminate any watery-ness.
Also, you’ll notice that I call for full-fat coconut milk. I know some people get scared when you hear full fat, but believe me, to help give it a good creaminess you want the full fat. It’s in a can, and found in the Asian isle. Don’t skimp! Also, be sure that you give the can a good shake before you open it, as the cream and water can separate a bit.
This simple recipe is a snap, by simply throwing the five ingredients into your blender and then pouring it into your popsicle molds. The hardest part is waiting for them to freeze.
There was some leftover in my blender, and my kids and I took turns taking sips and enjoyed it like a thick smoothie. There really is no wrong way to enjoy this. Did you see the crazy mustache it left on my youngest? I posted it on Instagram.
Raspberries give it a beautiful color (which my son promptly got on his white shirt!) and taste, and the chocolate is a nice secondary note. If you’d prefer a heavier chocolate taste, you can always add an additional scoop of the chocolate protein powder, and just adjust with more coconut milk as you see fit.
I hope these protein pops–that are so simple, and allergy-friendly, help you have an extra special snack this summer!
- 1 ripe banana
- One 12-oz package of frozen raspberries
- 1 cup full fat coconut milk (found in a can, in the Asian section)
- ½ tsp vanilla
- 1 scoop Bob's Red Mill Chocolate Nutritional Booster
- optional: 2-3 tsp pure maple syrup or agave (if needed)
- Place all of the ingredients in your blender. Blend until everything is smooth. Taste and add the sweetener if needed (I found I didn't need any, as my banana and raspberries were ripe enough).
- Pour into popsicle molds and allow to freeze completely, 6 hours to overnight.
- When you're ready to serve, run warm water over the popsicle mold, until you can slide the popsicle out.
- Makes around 6 popsicles, depending on the size of your molds.
- *I enjoyed the little leftovers just as a cold drink straight from the blender!*
If you’d like a coupon for the protein powder, CLICK HERE.
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.