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!
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!
