Ingredients
- 200g sea buckthorn
- 300g apricots
- 100g banana
- 250g silken tofu
- 200ml coconut milk (full-fat)
- 120g dates (dried, 7 Stk medjool dates)
Instructions
Defrost the sea buckthorn and boil it briefly for five minutes.
Pass it through a sieve, collecting the sea buckthorn pulp in a pot.
If you have bought pulp straight away, this step is, of course, not necessary.
Wash the apricots, cut them in half, and remove the stones.
Pit the dates and place them in a pot with the apricots.
Then add the coconut milk and boil the mixture for 10 minutes.
Once the mixture has cooled down, pour it into the blender.
Add the sliced banana, the piece of silken tofu, and our sea buckthorn pulp.
Now, puree all to a creamy consistency.
Pour the mixture into the popsicle mold, add popsicle sticks, and refrigerate overnight.
Enjoy your super healthy sea buckthorn popsicle!
Notes
If you want to store your frozen popsicles for another day, just put them in a zipper bag and pop them in the freezer! You can also buy small cellophane bags (plastic-free, food-safe and biodegradable) so you can wrap each popsicle individually before putting them all in a zipper bag.
- Prep Time: 15
- Freeze Time: 24
- Cook Time: 15
- Category: Popsicles
- Method: Freezing
- Cuisine: International
- Diet: Vegan