Matcha Blueberry Protein Popsicles

I got the idea for these popsicles because I usually have an afternoon matcha latte (in place of another caffeine source) and an afternoon smoothie. Enter: the perfect popsicle for those HOT AS HECK summer days. The best part? These bad boys are gluten-free, vegan, LOADED UP with protein, and can be easily customized to your level of sweetness.

Here's what you'll need: 

  • 1 cup nut milk (I tend to use Ripple Food's - their pea protein milk is loaded with protein and low on the sugar. I used the unsweetened original flavor for this recipe!) 

  • 1 tsp vanilla extract 

  • 1 Tbsp matcha powder 

  • 2 Tbsp honey, agave syrup, maple syrup, or other sweetener of choice (may need more / less depending on how sweet you want these bad boys) 

  • 1 cup frozen blueberries 

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Here's what to do: 

      Microwave the blueberries in a glass / microwave-safe container for one minute on high (if you don't have a microwave, just heat them in saucepan over medium heat for five minutes until softened and not frozen). Let cool for 5-10 minutes and then using a regular blender or immersion blender, blend until almost pureed. Set aside. 

Meanwhile, combine the nut milk, vanilla, matcha powder, and about 1 tsp of the sweetener in a mixing bowl. Blend using an immersion blender or regular blender (do not just whisk - the matcha will not combine properly and you will be stick with chunks). 

      Pour the blueberry mixture into the popsicle molds, dividing evenly among them and then pour the matcha milk mixture on top. Use a toothpick or extra popsicle stick to swirl the two mixtures together. Pop in the freezer for about a half hour, take out, plant the popsicle sticks in, and then freeze for about 4-5 hours until solid. To remove them, run until warm (not hot) water for about 15 seconds and BAM. 

Annie Muske