Best with Organic Cooked Beets

Superfood Beet & Kale Coconut Milk Popsicles

Prep Time: 25 // Cook Time: 5 Servings: 6 popsicles

What to do

  1. Add the ingredients for the popsicles to a high-powered blender. Blend until completely smooth.
  2. Fill popsicle molds with the beet-kale mixture and insert popsicle sticks.
  3. Freeze at least three hours, or overnight.
  4. Heat the dark chocolate chips and coconut oil in a saucepan over medium heat, stirring constantly until melted. Remove from heat and allow chocolate mixture to cool.
  5. Remove a popsicle from its mold and spoon chocolate over it, covering about 1/3 to 1/2 of the popsicle.
  6. Immediately dip in unsweetened shredded coconut (or chopped nuts) and plate on a piece of parchment paper or freezer paper.
  7. Repeat for remaining popsicles. Serve immediately or freeze to allow chocolate to harden completely.
  8. Store popsicles in a sealable bag in the freezer.

What you’ll Need

1 large Love Beets cooked beet
1 big handful Organicgirl Baby Kale
1 (14-ounce) can full-fat coconut milk
1/4 cup honey, or more to taste
1 teaspoon vanilla extract
3 tablespoons lime juice

Chocolate Coating
2/3 cup dark chocolate chips
1/4 cup coconut oil
Unsweetened shredded coconut for garnish