Raspberry Sorbet Protein Popsicles

Creamy but lighter fruit popsicles, with a protein boost that doesn’t take away from the fruity flavor.

I added vegan unflavored protein powder here from Ora Organic. It’s full of superfoods, and has no added sugars or artificial ingredients. Save 30% off HERE .

You can use a vanilla protein powder as well, but note it will be more of a berries n cream flavor versus just a blast of fruity essence.

Serves: 6

Ingredients

• 1 1/4 cup Raspberries, Frozen
• 3/4 cup Plain Greek Yogurt, Vegan style if need by, like Kite Hill Almond Yogurt
• 1/2 cup Coconut Cream, **
• 1/4 cup Pure Maple Syrup
• 1/3 cup Unflavored Protein Powder
• 1/2 tsp Pure Vanilla Extract
• 1 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia – Pascha Chocolate Co.
• 1 Tbsp Coconut Oil

Process

1. Blend popsicle ingredients together until smooth
2. The coconut cream adds creaminess. I found without it was a bit more icy. Feel free to omit, or replace with 1/4 cup cashew butter, frozen banana, or silken tofu for that similar creamy texture
3. Pour into popsicle molds and freeze at least 5 hours
4. Melt chocolate with coconut oil
5. Dip all of or angle the popsicle for just a portion into the chocolate, then place on parchment paper
6. Place in the freezer another 10min for chocolate to fully harden
7. Enjoy!

Notes

You’ll have extra chocolate leftover. Place in airtight container in the fridge until your next treat that requires melted chocolate

Raspberry Sorbet Protein Popsicles

Print Pin Rate

Prep Time: 5 minutes minutes

Servings: 6

Ingredients

Sorbet

• 1 1/4 cup Raspberries Frozen
• 3/4 cup Plain Greek Yogurt Vegan style if need by, like Kite Hill Almond Yogurt
• 1/2 cup Coconut Cream **
• 1/4 cup Pure Maple Syrup
• 1/3 cup Unflavored Protein Powder
• 1/2 tsp Pure Vanilla Extract

Coating

• 1 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia – Pascha Chocolate Co.
• 1 Tbsp Coconut Oil

Instructions

• Blend popsicle ingredients together until smooth
• The coconut cream adds creaminess. I found without it was a bit more icy. Feel free to omit, or replace with 1/4 cup cashew butter, frozen banana, or silken tofu for that similar creamy texture
• Pour into popsicle molds and freeze at least 5 hours
• Melt chocolate with coconut oil
• Dip all of or angle the popsicle for just a portion into the chocolate, then place on parchment paper
• Place in the freezer another 10min for chocolate to fully harden
• Enjoy!

Notes

You’ll have extra chocolate leftover. Place in airtight container in the fridge until your next treat that requires melted chocolate.