These zesty and sweet homemade vegan tropical lime popsicles will be devoured by your kiddos and make you feel like a super hero (because they’re both healthy AND kid-approved!).
I don’t know about you, but that cold taste of a lime-flavoured popsicles brings back ALL of the sweet summer childhood memories. I ALWAYS chose the green one because I just loved that refreshing lime taste. Ok, sure, the ones we ate as kids were likely laced with added sugar galore and doused in artificial colour to make them extra enticing, but they sure tasted like summer didn’t they?
What I love about this recipe is that you get all of the same tastes and feels, but you can also feel really good as a parent because they’re packed FULL of nutrition and NO added sugar. Dietitian approved and kid-loved! Win win!
Make it vegan or use dairy
I’ve made these with vegan yogurt and milk (I use coconut yogurt and coconut beverage instead of dairy to get a nice coconutty flavour) although you can use dairy if you’d rather! Using Greek yogurt and milk adds protein to this snack or dessert, which can help keep tummies fuller longer.
As mentioned, to get that nice lime green colour (and boost nutrition), I’ve added spinach (which can be substitute with Kale if you prefer!). The tropical fruits (pineapple, mango and banana) add enough natural sweetness that you don’t have to add any sugar, honey or syrup (unless you really want to!). This popsicle is nutritious enough that it could be considered a kid-friendly snack (pair it with some nuts, seeds, cheese, yogurt or another source of protein), or a dessert (because it’s sweet and fun enough!). In fact, it would be a great option for dessert WITH dinner on a warm summer evening.
I hope your family enjoys this recipe as much as we do!
Vegan Tropical Limesicles
These zesty and sweet homemade vegan tropical limesicles or popsicles will be devoured by your kiddos and make you feel like a super hero (because they’re both healthy AND kid-approved!)
Ingredients
- 1 medium lime
- 1 1/2 cup pineapple and/or mango
- 1/2 medium banana
- 1/2 cup coconut milk
- ½ cup coconut yogurt
- 1 cup spinach or kale
Instructions
- Zest and juice lime; chop pineapple or mango.
- Puree all ingredients in a high-powered blender until completely smooth.
- Pour into your favorite popsicle mold and freeze 3-4 hours or until completely solid.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
You may also like these summer recipes:
- Peanut Butter Banana Fudgesicles
- 8 Summertime Snacks for Moms on the Go
- 5 Tips to Smart Summer Snacking
![[AD] Ready to make your new favourite chocolate chip cookies?? 🍪 Trust me – make a double batch because they’re going to fly off of the baking sheet before you’ve even had a chance to try one yourself. They are SO yummy, soft and tender… exactly how a chocolate chip cookie should be🙌🏻
As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
Leave a Comment & Rate this Recipe