Chia Rocket Pops

It’s a blast from the past with these Chia Rocket Pops! I was obsessed with rocket popsicles as a kid! How about you? In fact, they played a vital role in my childhood.  Whether it be a treat after soccer practice, a mid-afternoon snack after coming home from camp, or as a get well soontreat because I fell over and scraped my knee! So you could guarantee rocket pops were flying in my direction every which way!

I only wish they offered a chia option back then, because I’m over the moon with this creamy chia version!  Popsicle LLC., if you’re reading this, I’ll gladly accept a million in royalties for this million dollar idea! (Seems I have yet to grown out of my childish daydreams?)

Although Chia Rocket Pops are still to stock the frozen aisle of the grocery store, they are incredibly easy to make at home! It takes only 15 minutes of prep for these rocket pops to take off. And they’re probably one of the easiest layered treats I’ve made to date, because you don’t have to wait for one layer to freeze before continuing on to the next step. Since these Rocket Pops are made of chia, their firm structure allows you to pile one coloured layer after the next without freezing in-between. So you can do it all at once. In fact, it’s so easy you can get your kids involved too – here I am talking about opening boxes of Rocket Pops as a kid, how awesome would it have been to say I made them too!?

For the recipe, I found that almond milk was optimal in making a creamy and aesthetically beautiful chia popsicle base. I had originally tried using canned coconut as the base, but found that it was much more grainy in consistency and so didn’t mix as smoothly with the chia. Canned coconut milk tends to get clumpy when chilled, where as almond milk stays smooth. I recommend using my 10-minute homemade almond milk for this recipe, or your favourite store bought almond milk.This will allow it to be creamy and smooth. As for sweetness, some maple syrup will do the trick. You can add as much or as little maple syrup as you like, depending on your preference for sweetness. But I recommend making it sweeter than you’re used, because when frozen the sweet flavour is more muted. Trust me, you’ll thank me when it’s frozen!

As for the colouring, I used an all-natural pink and blue powder colouring that I bought from Alice Delice – a cooking store in Lille. I added just the teeniest pinch to get the vivid blue and pink colours in these pops. If you prefer not to use food colouring I’d suggest using blue agave powder and pink pitaya powder to give you the same colour profile. Unfortunately, I haven’t been able to find these in the health food stores here in France, but if they are accessible to you go ahead and use them!

So with that said I think you’re ready for take-off; to make the most delicious Chia Rocket Pops that will blast your tastebuds away! I give it 5 glowing stars for this simple and delicious recipe.

I’m sure these Chia Rocket Pops will have you soaring!


Print Recipe
Chia Rocket Pops
It's a blast from the past with these Chia Rocket Pops! I was obsessed with rocket popsicles as a kid! How about you? In fact, they played a vital role in my childhood. Whether it be a treat after soccer practice, a mid-afternoon snack after coming home from camp, or as a get well soon treat because I fell over and scraped my knee! So you could guarantee rocket pops were flying in my direction every which way!
Prep Time 45 minutes
Cook Time 1-2 hours
Servings
6 popsicles
Ingredients
  • 1 six-cavity popsicle mould
  • 1/3 cup chia seeds
  • 1 cup 10-minute homemade almond milk plus more if needed, 250 ml, or store bought
  • 3 tbsp maple syrup plus more if desired, 45 ml, or other sweetener of choice
  • pinch all-natural blue colouring powder or blue spirulina powder
  • pinch all-natural pink colouring powder or pink pitaya powder
  • 12 popsicle sticks
  • star sprinkles for topping optional
Prep Time 45 minutes
Cook Time 1-2 hours
Servings
6 popsicles
Ingredients
  • 1 six-cavity popsicle mould
  • 1/3 cup chia seeds
  • 1 cup 10-minute homemade almond milk plus more if needed, 250 ml, or store bought
  • 3 tbsp maple syrup plus more if desired, 45 ml, or other sweetener of choice
  • pinch all-natural blue colouring powder or blue spirulina powder
  • pinch all-natural pink colouring powder or pink pitaya powder
  • 12 popsicle sticks
  • star sprinkles for topping optional
Instructions
  1. In a bowl add chia seeds and almond milk, stir to combine. Then, stir again after 3 minutes to stop chia from clumping. Place in the fridge for at least 20 minutes to allow chia to expand. (Optional to leave overnight).
  2. Remove chia from fridge and stir again to remove any clumps that have formed. Add splashes more almond milk if consistency is too thick - you want it to be regular chia pudding consistency. Add 3 tbsp maple syrup for sweetness, plus more if desired. Then divide chia pudding equality into three separate bowls.
  3. Add a pinch of blue colouring powder to one of the bowls and stir to combine. (With my colouring I needed just the tiniest amount - maybe 1/8 tsp or less). Do the same with the pink colouring powder to another bowl, stirring to combine. Leave the final bowl without food colouring.
  4. Fill each of the six popsicle moulds 1/3rd high with the pink chia pudding, next add the non-coloured (white) chia pudding to be 1/3rd high, and finally complete the popsicle by filling the remaining 1/3rd with blue chia pudding. Add a popsicle stick to the centre of each, and place in the freezer to chill for 1-2 hours.
  5. When frozen, remove from freezer. Wait approx 10 minutes before pulling popsicles out of moulds for easier removal. Optional to roll popsicles in sprinkle stars before serving.

Approvals
 

 
Allergies

LIST_OF_ALLERGIES

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