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Prep: 20 min plus freezing time | Serves: 6
INGREDIENTS
1 cup plant-based vanilla flavoured coconut yoghurt
1 scoop Whole Earth & Sea® Protein & Greens, vanilla flavour
1 large ripe banana, peeled
1 cup frozen raspberries, partially thawed
80 g vegan 70% dark chocolate, chopped
1 Tbsp extra virgin coconut oil
Extra frozen raspberries, crushed, to decorate
METHOD
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In a medium bowl, combine yoghurt and protein & greens powder until smooth.
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In a large, wide bowl, mash banana and raspberries until as smooth as possible.
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Pour protein & greens powder and yoghurt mixture into mashed fruit - stir to combine.
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Spoon mixture into popsicle moulds, then insert popsicle sticks. (We used two 3-hole, ½-cup-capacity popsicle moulds). Freeze for at least 6 hours or overnight, until frozen. Place a baking paper lined freezer tray in the freezer to chill too.
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Put chocolate and coconut oil into a small microwave-safe bowl. Microwave for 30 seconds, stir, then continue microwaving in 15-30 second bursts, stirring after each, until melted and smooth.
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Coat one popsicle at a time in chocolate, then immediately place on the tray and sprinkle with extra crushed raspberries. Repeat until all popsicles are coated. Return to the freezer for about 15 minutes to re-freeze before serving.
TIPS
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Instead of garnishing with crushed frozen berries, you can sprinkle with freeze-dried raspberry or strawberry powder, finely chopped nuts, chia seeds or shredded coconut.
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For an extra chocolatey twist, try using Whole Earth & Sea® Protein & Greens chocolate instead of vanilla.
