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Marbled smoothie popsicles
Makes 10 popsicles Desserts and puddings
For the banana smoothie
- 2 ripe bananas, peeled
- 500g full-fat plain unsweetened Greek yoghurt
- 2tbsp pure maple syrup or good-quality raw honey
- 1⁄4tsp vanilla powder or 1tsp vanilla extract
For the fruit smoothie
- 150g fresh ripe berries or fruit of choice
- 2tbsp pure maple syrup or good-quality raw honey
Extras
- fresh ripe berries or fruit of choice, roughly chopped
- nut butter (see recipe, below)
- quality dark chocolate (at least 70% cocoa), roughly chopped
- toasted nuts
- roughly chopped coconut and buckwheat granola (see recipe, below)
For the nut butter
- 600g raw nuts of choice (or a combination of nuts and seeds)
- 1⁄2tsp sea salt
You will need
- 10 popsicle moulds and sticks
- glass jar, sterilised
For the coconut and buckwheat granola
- 150g mixed raw nuts and seeds (almonds, pumpkin seeds and sesame seeds work well)
- 400g rolled oats
- 100g raw buckwheat
- 80g buckwheat flour
- 1tsp ground cinnamon
- 1⁄2tsp ground ginger
- 1⁄2tsp sea salt
- 125ml cold-pressed coconut oil
- 5tbsp pure maple syrup
- 1⁄4tsp vanilla powder or 1tsp vanilla extract
- 125ml filtered water
- 50g coconut chips
Method
Roughly chop the bananas and add them to a blender along with the rest of the banana smoothie ingredients. Blend on a high speed until completely smooth.
Set aside around 350g of the banana smoothie, leaving the rest in the blender. Add all of the fruit smoothie ingredients to the blender and blend until completely smooth.
Carefully fill 10 popsicle moulds with the smoothies, alternating between the banana and fruit one to create a marbled look. (To create the marbled effect, you can also run the back of a teaspoon up and down along the inside of the mould. Be careful not to mix too much or the layers will blend into one.) For an even more spectacular look and great texture, try adding some of the extras in the moulds between the different coloured layers.
Cover, insert the popsicle sticks and set in the freezer for at least 4 hours until completely firm or overnight. They can keep in the freezer for days, weeks, months, years, but you know they won’t!
TIP: If you don’t have any moulds, mini paper cups with popsicle sticks or teaspoons inserted in the middle work well, too.
For the nut butter
MAKES 600G
Preheat the oven to 150C/130C Fan/Gas 2. Spread the nuts out in a single layer on a baking tray and toast for 10-20 minutes or until golden. Remove from the oven and set aside to cool.
Put the nuts and salt in a food processor and blend on a high speed for 10-20 minutes or until completely smooth. Stop and scrape down the sides with a spatula every now and again. Pour into a sterilised sealable glass jar, cool and store chilled for up to a few weeks.
For the coconut and buckwheat granola
MAKES 875G
Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
Add the dry ingredients (except the coconut chips) to a large bowl. Stir until well mixed and set aside.
Melt the coconut oil, maple syrup and vanilla in a saucepan on a low heat. Stir through the water, then pour over the dry ingredients. Mix until well combined.
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