• Makes 2-4 popsicles
  • Gluten free
  • Vegetarian
  • Organic

From the pantry:

spirulina recipe

From the market:

  • 2-3 ripe avocados – pitted, spooned
  • Coconut milk – canned, 1 ½ cup
  • Agave syrup – 3 tablespoons (or more for desired sweetness)
  • Vanilla bean seeds – ¼ teaspoon
  • Matcha green tea powder – ½ teaspoon (optional)
  • Coconut oil – 1 tablespoon
  • Popsicle sticks


1. Blend all ingredients vigorously until smooth and creamy. Taste for desired sweetness. Add more agave syrup if you desire a sweeter popsicle.

2. Pour into popsicle molds and freeze for 6 hours. For a sweeter treat, dip into raw chocolate after completely frozen (equal parts cacao powder and coconut oil) and freeze again on parchment paper. Enjoy!

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