I just got back from Spain were I spent one glorious week creating, loving, cooking, dancing, self expressing and kicking up the dust at a co-created, no-commerce, burner festival in the Spanish ‘desert’ with some of the best people I know.
It was a beautiful, intense and exhausting experience followed by a week of decompression in a small romantic sea town surrounded by mountains and once home of surrealist painter Salvador Dali.
At temperatures of 35˚C and higher it comes to no surprise that I was craving ice cream, froyo and ice lollies (or popsicles if you’re living in the UK) the entire time, luxuries that are rather hard to come by at a festival in the desert.
Don’t get me wrong we created amazing, refreshing yet filling vegan meals from scratch in our little shaded home-made kitchen in the dust. Quite impressive actually, considering that the site was nothing but sand and a few dried up weeds a week prior to the festival.
Now enough about the festival – as amazing as it was – and lets talk vegan berry coconut froyo granola popsicles.
My favourite froyo (vegan of course) is a breakfast froyo bowl. I’m a big breakfast enthusiast if you haven’t noticed already. And a bowl with a generous froyo swirl topped with mixed berries and crunchy granola for brekkie to me is pretty much breakfast heaven.
Now I don’t have a froyo or icecream-maker at home, it might be worth looking into, so I was playing around with my new popsicle molds. Et voila let me introduce you to Vegan Berry Coconut Froyo Granola Popsicles. They’re quick and easy to make and beyond delicious! Perfect for a hot summer’s day, breakfast, dessert, snack, whatever the time of day. Plus they’re the quickest breakfast imaginable. Just grab and go and enjoy!
- 2 cups coconut yogurt
- 1 cup coconut cream
- 1 cup mixed berries (frozen or fresh)
- 1 Tbsp chia seeds
- 1 Tbsp maple syrup (or sweetener of choice)
- favourite granola
- Using a saucepan bring the berries to a boil at a medium heat, add the chia seeds and maple syrup and keep stirring to avoid it from burning. Then set aside to cool.
- In a bowl whisk together the coconut yogurt and the coconut cream (if you refrigerate a can of coconut milk, you can use the firm top part of the can aka the coconut cream).
- Build up the layers in the popsicle molds starting with a tea spoon of granola (for each mold), then the froyo layer, followed by the berries, then again the froyo until the mold is full.
- Pop it in the freezer overnight and enjoy for breakfast (or whenever the hell you want!).