Don’t you love it when you open up the freezer on a hot summer day and find a popsicle hidden in the corner?

I used to love fruity popsicles as a kid. There was a guy selling them in front of our school and I remember my friends and I impatiently waiting for classes to be over, so we could go out, buy popsicles and enjoy them on our way home.

Childhood memories are so precious, aren’t they?! Those artificially-colored sugar-laden popsicles — not so much!

So in order to relive those beautiful moments, I  decided to make my own fruity summer pops taking advantage of the vibrant colors mother nature provides through fresh fruits and vegetables. I used cashews, coconut milk, and frozen bananas to give the base a creamy texture, not to mention the added benefit of healthy fats, fiber, and nutrients like copper, manganese, potassium, magnesium, iron, and zinc.

I mixed the base with blueberries, rhubarb compote, and superfood powders this time, but feel free to experiment and add whatever fruits you have on hand. Hope you enjoy! Don’t forget to tag me on your recreations @nutriholist on Instagram and Facebook, so I could see them and share my favorites.

Fruity Summer Popsicles Recipe

Makes 4 popsicles

Ingredients

  • 1/2 cup cashews, soaked 2+ hours
  • 1/2 cup coconut milk
  • 1/2 a ripe banana
  • 1/2 teaspoon vanilla bean powder (or vanilla extract)
  • 1/4 cup blueberries (or other berries of choice)
  • 1/2 cup rhubarb compote {See Note}
  • 1/2 teaspoon spirulina or matcha powder

Directions

  1. Drain and rinse the cashews and add them to your blender with coconut milk, banana, and vanilla
  2. Blend on high for 1-2 minutes until completely smooth
  3. Fill the popsicle molds with berries or rhubarb compote almost halfway through or sprinkle your superfood powder of choice inside the mold. Fill up with the liquid mixture and transfer to the freezer
  4. Insert popsicle sticks after an hour and continue to freeze for 2-3 more hours or overnight. Let the popsicles thaw for 5-10 minutes before enjoying for an ultimate creamy texture!

NOTE: For the rhubarb compote, cook chopped rhubarb stalks in a saucepan over medium low heat, sweeten with maple syrup and let it simmer until the stalks softens (about 20 minutes)