Blackberry & coconut yoghurt popsicles with chai granola & lemon zest
Blackberry and coconut yoghurt popsicles with chai granola and lemon zest
For the granola
- 3 1/2 cup oats
- 1/2 cup hazelnuts
- 1/3 cup coconut flakes
- 1/2 cup almond flakes
- 1/2 cup seeds (I used pepita & sunflower)
- 2 1/2 tbsp chai extract
- 3 tbsp coconut oil
- 1/4 cup rice syrup or honey
For the yoghurt filling
- 1 2/3 cup coconut yogurt
- 1/2 cup creme fraiche (or more coconut yogurt when making vegan version)
- 1 lemon, zest
- 1 vanilla pod, seeds scraped
- 3-4 tbsp maple syrup (to taste)
- 6 blackberries
For the blackberry sauce
- 8 blackberries
- 1 tbsp water
- 1 tbsp maple syrup
- 1/2 tbsp chia seeds
How to make it:
Begin with the granola. Preheat the oven to 350F/180C. Melt the coconut oil in a small sauce pan. Add the honey and stir. Set aside.
Add all the other ingredients to a bowl and stir. Add the honey and coconut oil and stir again. Place on a baking sheet lined with parchment paper. Bake the granola for 35 minutes in the oven. Stir every 5 minutes. Leave to cool.
Make the yogurt filling. Add all the ingredients, except the blackberries to a bowl and mix with a hand mixer for about 3 minutes.
Place 2 blackberries in each glass/mold and muddle them a bit. Pour the coconut yogurt mixture over the berries. Make swirls by using a popsicle stick and sprinkle some granola on top. Add a stick in each of the glasses and place in the freezer for at least 3-4 hours.
Prepare the blackberry sauce. Add all the ingredients, except the chia seeds, in a small saucepan. Stir until the berries fall apart. Perhaps you need a fork to crush them. When the sauce is ready, after about 10 minutes, add the chia seeds and stir one more time. Set aside
Remove from the molds. If that’s difficult, hold under lukewarm water for a second and try again. Sprinkle some grated lemon zest on top and pour some blackberry sauce over the popsicle.