Chia Rocket Pops

Taking this Childhood staple to the next level with these Chia Rocket Pops. A simple recipe made with coconut milk, chia and agave. To colour we've used blue spirulina and pink pitaya powder.

Course Dessert, Snack, Sweets

Cuisine American, gluten-free, no-bake, nut-free, raw, refined-sugar free, soy-free

Prep Time 40

Freeze time 2

Total Time 2 40

Servings popsicles

Calories 200kcal

Author Hannah Sunderani

Equipment

six-cavity popsicle mould
6 popsicle sticks

Ingredients

1/3 cup chia seeds
1 can coconut milk (400ml/13.5 oz)
1/4 cup agave
1/4 tsp blue spirulina or blue food colouring
1/4 tsp pink pitaya powder or red food colouring

US Customary - Metric

Instructions

In a bowl add chia seeds, coconut milk, and agave. Whisk to combine. Let sit 2-3 mins then whisk again. Chill in fridge for at least 30 minutes.
When thick, divide chia pudding equality into three separate bowls.
Add blue colouring to one of the bowls and stir to combine. And pink colouring to the second bowl and stir to combine. Leave the third bowl white.
Fill each of the six popsicle moulds 1/3rd high with pink chia pudding, next add the non-coloured (white) chia pudding to be 1/3rd high, and complete remaining 1/3rd with blue chia pudding.
Add a popsicle stick to the centre of each, and freeze for 1-2 hours. For easier removal, defrost for 10 minutes before removing from popsicle mould.

Notes

Popsicles will keep in freezer for up to two weeks.

Nutritional information is a rough estimate.

Nutrition