This recipe is a two-fer. You can make the smoothie and have it for breakfast and then freeze the rest in popsicle molds and have a treat for later. While it is not quite Popsicle season in Crested Butte, I know it is right around the corner. It’s sure to stop snowing/raining one of these days and then we can eat these while picnicking in fields of wildflowers.
School gets out in one week and there will be lots of kids hanging out this summer. This will make a refreshing and delicious treat.
I find smoothies to be a quick and healthy breakfast option for my kids. I start with plain organic whole milk yogurt. Many yogurts on the market have tons of added sugar so I like to buy the plain variety and add my own flavors and sweetness. I usually add an avocado because it’s a great way add vitamins and healthy omega 3 fats to a smoothie and it makes it creamier. For sweetness, I add some pure maple syrup and maybe a splash of juice and a tsp of vanilla extract.
Some days my kids don’t like a particular smoothie I made or they just aren’t in the mood for one. So I freeze the mixture into popsicle molds and give it to them later. And they love it. Something about frozen treats…
The chocolate coating is the icing on top- for an extra special treat. Just have some napkins handy for those messy faces and fingers. This chocolate sauce hardens very well over ice cream too…and I am going to use it to make chocolate covered strawberries this summer.
I use a zoku popsicle maker which I keep in the freezer and then when I am ready to make popsicles, it freezes them in a matter of minutes. We love it and it’s pretty convenient.
For another healthy morning smoothie try my Sweet Green Smoothie.
- 1 cup whole milk vanilla yogurt (or plain yogurt with 1 tsp vanilla extract)
- 1 cup water
- 1 tbsp maple syrup
- 1 cup frozen strawberries
- 1/2 cup frozen blueberries
- 1/2 avocado
- 1 cup semi sweet chocolate chips
- 2 tbsp coconut oil
Add smoothie ingredients in the order listed into a blender. Blend until smooth. Add more water if needed.
Pour smoothie into popsicle molds. I use a zoku mold so my Popsicles are frozen within minutes. If you have a traditional popsicle mold, freeze popsicles.
To make the magical chocolate sauce, melt 1 cup of chocolate chips with 2 tbsp of coconut oil in a small saucepan over medium/low heat, stirring often. When completely melted, pour into a cup wide enough for the popsicle to fit. Dip the popsicle into the chocolate and place on a plate that will fit in the freezer. Continue with the remaining popsicles. Freeze for at least 20-30 minutes.
cook time depends on the type of Popsicle mold you use. Mine only takes about 5-10 minutes to freeze.