Today has been a whirlwind but also super chill. I had a bunch of social plans – beach day with comfy inspiring friends, late afternoon tea with a wise lady bud, and then a date with a new person – but I woke up feeling anxious and decided to stay in my house all day. Sometimes I just need to do my hermit mode. I would confidently say it’s worked out though. I got some work done (i.e. this recipe), painted more of my room white, listened to a bunch of great albums and podcasts, and I think this evening I will do some yoga and have a bath. I just had a cyber “chat” with my ex partner and it didn’t totally petrify me so that’s progress too. One foot in front of the other, right? I have been trying to take it easy this week because I have my new tattoos that are healing, so I can’t really sweat or be in the sun. For those of you who know me even a little bit: you know that sweating and sunbathing are all I really do in the summer. So I have been actively trying to stay cool and in the shade. I miss the gym and biking, but it’s nearly been a week so I can get back to ’em soon. I’m not good at sitting still.
Enough of me, though. On to popsicles.
These are DELISH; packed with powerful foods like turmeric and mushrooms – sounds gross and weird, I know, but trust me – they taste like chai-y chocolate ice cream pops. This recipe was originally gonna be some simple chocolate milk but then I started added a bunch of ingredients to it and it became super rich and thick so I figured… it’s hot out… may as well make these into ice cream!!? And I did. Then I dipped them in more chocolate for good measure and here we are. Have them any time of day, eat as many as you like, it’s ALL GOOD, babe.
SUPERFOOD DOUBLE CHOCOLATE POPSICLES
[ makes around 9 ]
2 heaping tablespoons cacao powder
2 heaping tablespoons coconut sugar
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon ashwaganda powder
1/2 teaspoon your fave edible mushroom powder
1/8 teaspoon black pepper
1/8 teaspoon sea salt
2 cups coconut cream
1/2 cup cashews, preferably soaked for 4 hours in water then rinsed
1/2 cup water
1/4 cup coconut oil
3 heaping tablespoons cacao powder
3 tablespoons maple syrup
Pinch sea salt
1/2 teaspoon vanilla extract
To make the pops: blend everything until smooth, thick, delicious and creamy. Adjust according to taste. Pour into popsicle molds and freeze until solid.
To make the chocolate: melt the coconut oil and stir all the ingredients together. Dip the frozen pops in your liquid chocolate and decorate ’em with seeds and nuts (I used sesame seeds, pumpkin seeds and chia seeds)! ENJOY.
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