Hello & Happy Friday!!

The summer is winding down, so I’m on the move to create countless popsicle concepts before it’s too late. Sadly, popsicles are not a go to once the cold weather hits, but they should be, because they are just so effortless and can be as nutrient packed as you like!

When it comes to matcha, I’m all about it. I love the mellow flavor, the color, how it packs nutrients, and it seamlessly pairs well with both white and dark chocolate. (well, chocolate pairs well with just about everything lol) When it comes to avocado, I’m so basic, I could eat it every day. I love to throw it into everything from smoothies, to pops, and even cookies!

What I love about these pops, is everything! It’s minimal ingredients, effort, you can modify the sweetness, they have a whipped like texture, a crunchy outside, pack lots of flavor, nutrients, aesthetic appeal and are perf for any season!

Why this recipe rocks:

Quick

Easy

Vibrant

Whipped texture

Aesthetic appeal

Perf for any season

Why this recipe rocks:

Fun

Easy

Aesthetically pleasing

Great for entertaining

You can add spinach to increase nutients

Light

Affordable

Can make as sweet as you like

Vegan Avocado Matcha Pops

Author: Eat Drink Shrink
Total Time: 10 minutes
Yield: 6-8 pops 1x

Print Recipe

Ingredients

Scale

Pops:

1 can full fat coconut milk
2 avocados
1 tbsp Matcha powder
1/2 cup maple syrup
1 tsp vanilla extract
1 handful of spinach

Toppings:

1/2 cup Lily’s Sweets dark chocolate chips
1 tbsp coconut oil
1/2 cup pistachios, chopped

Instructions

Throw everything in a food processor and blend until smooth. Pour into the pop molds, freeze for a few hours or overnight.
Combine the chocolate chips and coconut oil and microwave for 1 minute, stirring every 15 seconds until fully melted. Drizzle over the top and sprinkle with crushed pistachios while still wet. Pop back in the freezer for 2 minutes and enjoy!

Prep Time: 10 minutes
Category: Popsicle
Cuisine: Dessert