Whether the unrelenting heat has you craving a cooling treat or you just can’t get enough watermelon recipes, add these ice pops to your must-try list. Unlike the processed, sugar-laden watermelon popsicles that come in a box, these vegan pops are made with real foods and sweetened with maple syrup. Plus, they get a nutritional boost from spinach and a greens supplement. Oh, and they’re delicious!
Serves 12
White cashew layer
1-1/2 cups cashews, soaked for at least 4 hours
1 small lemon
1/2 cup Vitacost Maple Syrup
1/4 cup Nutiva Coconut Oil
1 Tbsp. vanilla extract
1/8 tsp. Redmond Real Salt
2 tsp. maca powder or lucuma powder, optional
Green cashew layer
1 Tbsp. Phresh Greens
1/4 cup spinach
Watermelon layer
6 cups watermelon
Directions
- Begin with white cashew layer. In high speed blender, add all ingredients, including soaked cashews, and process until smooth. Remove half mixture and set aside. To make green cashew layer, add greens powder and spinach to remaining half of cashew mixture and blend until smooth. Remove and set aside.
- Clean blender and add watermelon. Process until smooth.
- To assemble layered ice pops, spoon a heaping tablespoon of green mixture into each mold. Follow with a heaping spoonful of white cashew mixture. (Don’t mix; allow white mixture to sit on top of green mixture.) Fill remaining mold with blended watermelon.
- Freeze overnight.
Tips:
- For a more authentic presentation, save watermelons seeds and mix back into blended watermelon before pouring into ice pop molds. (FYI: watermelon seeds are one of the best superfoods)!
- If desired, ice pops can be layered in reverse (with green cashew mixture at base and watermelon at top). Simply fill 2/3 of ice pop molds with watermelon and freeze. Once layer is solidified, top with a heaping teaspoon of white cashew mixture and follow with another heaping teaspoon of green mixture.