Sweet Beet Pops
sweetbeetpops

We realized, while making and shooting this recipe, that popsicles are one of our favorite things to make. First, they're a frozen dessert (our fave) so you really can't go wrong. Second, they're easy to eat and already in a single serving form (if you have self control). And third, they’re so fun to take pictures of because they naturally look like art and seriously make you want to dive into the picture for a bite! These Sweet Beet Pops are so freaking delicious, are a beautiful pink color, and a super easy way to sneak in a vegetable without anyone ever guessing (ahem, kids and health skeptics alike).

sweetbeetpops
sweetbeetpops

Let us start by saying, these Sweet Beet Pops taste like rich, creamy coconut and sweet vanilla, which makes them even easier to devour. We used beet powder for a fun change in color (instead of all green and chocolate recipes!) and for a bit of added nutrition you get from beets. Beets are extremely good for circulation, heart health, kidney health, and anemia, among many other benefits, and are high in fiber, vitamin C, magnesium, and iron. They’re probably the sweetest vegetable out there and we know many people aren't a fan of eating beets, so why not disguise it with lots of coconut, vanilla, and maple syrup?! We doubt you'll even think about beets while eating these popsicles.

sweetbeetpops

We had way too much fun making this recipe, eating the popsicles, and taking pictures. And whenever we can think of a way to sneak in a vegetable into a recipe, especially a dessert recipe, we get really excited. Plus, how can you not want to lick the pictures! So here's to always eating your veggies, even if it's for dessert!

sweetbeetpops

Ingredients

2 cups frozen coconut meat

½ cup unsweetened coconut milk

¼ cup maple syrup

1 Tbsp. vanilla extract

2 tsp. beet powder

¼ cup melted coconut oil

1 Dark chocolate bar, melted

Directions

  1. In your blender, combine all ingredients except the coconut oil and blend until creamy.
  2. Add the melted coconut oil and blend to incorporate, scrape down the sides as needed.
  3. Pour the cream into 12 popsicle molds and place in your freezer overnight.
  4. The next day, melt the chocolate using a double boiler and set aside.
  5. Remove the popsicles from the molds and place on a baking sheet.
  6. With a spoon, drizzle the melted chocolate over each popsicle until all the chocolate is used up.
  7. Return the pan to your freezer to harden, about 10-15minutes. Enjoy right away or store them in your freezer until dessert time:)