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popsicles
NEW RECIPE

Adult vegan frozen bars

Quantity :

Cooking time :

Preparation time:

10 minutes

Ingrédients

BERRY BASIL

1 cup Liberté Dairy-Free Raspberry yogourt
1 cup strawberries
1 cup raspberries
1 tbsp lime juice
2 tbsp basil, chopped
2 tbsp maple syrup
½ tsp freshly ground pepper
2 oz vodka (optional adult version)

Garnish
¼ cup strawberries
¼ cup raspberries
10 basil leaves

CHOCO-COCO-BANANA

1 cup Liberté Dairy-Free Vanilla yogourt
1 banana
1 cup coconut milk
2 tbsp maple syrup
2 oz rum or bourbon (optional adult version)
½ cup unsweetened shredded coconut
½ cup dark chocolate chips


PINEAPPLE LIME SPICE

1 cup Liberté Dairy-Free Plain yogourt
3 cups chopped pineapple
2 limes (zest and juice)
2 tbsp maple syrup
¼ tsp chilli powder or flakes
¼ cup coriander leaves

Infusion
2 oz gin (optional adult version)
1 jalapeño, thinly sliced (keep for garnish)

Preparation

BERRY BASIL

  1. Place a basil leaf and a couple of berries in each of the 10 popsicle molds.
  2. Top with the mixture and freeze for at least 4 hours. After 20–30 minutes, place a popsicle stick into each mold.

CHOCO-COCO-BANANA

  1.  Mix the yogourt, banana, coconut milk, maple syrup and alcohol in a blender until smooth. Add the shredded coconut and chocolate chips. Do not blend again or your mixture will turn brown. Mix well with a spoon before pouring into molds.
  2. Freeze for at least 4 hours. After 20–30 minutes, place a popsicle stick into each mold.


PINEAPPLE LIME SPICE

  1. For the spicy adult version, infuse the gin with the sliced jalapeños for 4–6 hours or the day before making the popsicles.
  2. Mix all the ingredients except the jalapeño slices in a blender until smooth. You can leave it a bit chunky, if you prefer.
  3. Place marinated jalapeño slices in the popsicle molds and fill with the mixture.
  4.  Freeze for at least 4 hours. After 20–30 minutes, place a popsicle stick into each mold.
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