Watermelon Raspberry & Mint Pops
Makes 8 to 10
GF + Plant-Based
Who says your kids can’t have ice blocks (aka popsicles) for breakfast? Here’s another treat for your kids–so healthy that they can enjoy it whenever they want, even at breakfast. In summer, I get obsessed with homemade ice creams. I refuse to buy my kids the artificial and sweet ice creams from the supermarket or gelato shops, which by the way, are often full of vegetable oil! The good thing about this recipe is that it is quick to make, and it is naturally sweet. Enjoy your breakfast!
4 cups watermelon - chopped in small squares
3 teaspoons chia seeds
10 leaves of fresh mint
½ cup raspberries (frozen or fresh)
½ cup water
Combine the watermelon chunks, chia, raspberries, and water in a blender and blend well until smooth. Wait two to three minutes to allow the chia seeds to soak up some liquid.
In the meantime, chop the mint leaves into small pieces.
Add the mix but don’t blend again. Just stir with a spoon. If you blend the mint, it will become too fine, and your ice pops will turn into a dark red or brownish color :)
Prepare the ice block molds and pour the mixture. Freeze for a few hours until firm.