Raspberry Ripple Protein Popsicles | Vegan Food & Living

Raspberry Ripple Protein Popsicles

Author: Linwoods

Raspberry Ripple Protein Popsicles

When people ask you where you get your protein this summer you can tell them you get it from ice cream!

These protein-packed vegan raspberry ripple popsicles are made with Lindwoods' Hemp Protein+ powder, a powerful blend of flaxseed, chia seed, cocoa and beetroot powder, as well as a range of vitamins and minerals.

Total Time: Prep Time 30 mins | Freezer Time 3 hrs

Calories: 616

Servings: 6

Total Time: Prep Time 30 mins | Freezer Time 3 hrs

Calories: 616

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • Raspberry Ripple Core:
  • 30 30 g fresh raspberries
  • 0.5 0.5 Tbsp maple syrup, divided
  • 40 40 g coconut cream
  • 0.33333333333333 0.33333333333333 Tbsp Linwoods Hemp Protein+ with Flaxseed, Chia Seed, Cocoa & Beetroot Powder
  • 0.083333333333333 0.083333333333333 tsp vanilla extract
  • Raspberry Chocolate Shell:
  • 50 50 g semi-sweet vegan chocolate (a dark chocolate with no dairy can be used for a vegan magic shell sauce)
  • 16.666666666667 16.666666666667 g coconut oil, melted
  • 0.83333333333333 0.83333333333333 tsp freeze-dried raspberry powder (can be omitted for a regular chocolate magic shell)
  • pinch of salt

Method

Raspberry Ripple Core:

  1. Add your raspberries and 1 tablespoon of maple syrup to a blender and mix until smooth, set aside.
  2. In a small bowl, combine coconut cream, Linwoods Hemp Protein+ powder, maple syrup and vanilla extract.
  3. Now, fill about 1½ tablespoons of your raspberry sauce into the bottom of each popsicle mould, carefully layer the coconut cream mixture on top, leave a bit of space and add another tablespoon of raspberry sauce to go on top.
  4. Use a popsicle sticks to carefully swirl through the mixture in the mould to achieve a marble effect.
  5. Freeze for at least 3-4 hours or until fully solid.

Raspberry Chocolate Shell:

  1. Break your chocolate into small little pieces and put them into a tall, slim, microwave-proof jar.
  2. Add the coconut oil and freeze-dried raspberry powder (can be omitted) and carefully melt it in the microwave. Use short intervals and stir multiple times, of course, you can do it in a bain-marie instead. Don’t make it too hot or it might melt your ice cream.
  3. Take your popsicles out of their moulds and dip them into the melted chocolate, the magic shell will harden within seconds.
  4. Optional: Sprinkle with freeze-dried raspberry powder.

Recipe by The Healthy Tart

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