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Hello summer! To kick off the season I’m participating in Popsicle Week, a food blogger recipe roundup hosted by Billy at Wit and Vinegar. Last year I made Peanut Butter Fudge Pops, so this time I went for something fruity. These 3-ingredient vegan ice pops are made with sweet mango, creamy coconut milk and zingy lime.

Mango Coconut Milk Popsicle Recipe
1 cup ripe fresh mango chunks
1 cup full fat canned coconut milk
2 tablespoons fresh lime juice
Popsicle molds

Add mango, coconut milk and lime juice to a blender container. Cover and blend until smooth. Pour blended mixture into popsicle molds. Insert popsicle mold handles or cover tops of molds with foil and insert wooden craft stick through foil. Freeze until solid, about 6 hours.

Makes 5 or 6 ice pops

Tips:
-Be sure to use ripe mango for the best flavor. If the fruit is not perfectly ripe, you may need to add 1 to 2 tablespoons sugar.
-This recipe makes 5 or 6 ice pops, depending on the size of the popsicle molds.
-Run the outside of the popsicle molds under warm water to easily remove the frozen pops.

vegan chia puddingI love chia pudding. It’s easy to put together and makes a satisfying breakfast when served with fresh fruit and toasted nuts. Or, an indulgent dessert when topped with a spoonful of coconut milk and a sprinkling of dark chocolate.

pumpkin chia pudding

I usually make this basic vanilla chia pudding recipe, but decided to mix things up a bit since I had some leftover pumpkin puree after baking these muffins. Change is good. I’m obsessed with these lightly sweet, vegan pumpkin chia pudding cups. They’re so good that I’m bringing them to a virtual pumpkin party! Today, food bloggers all across the web are sharing their favorite pumpkin recipes. Get links to all of the pumpkin recipes by visiting the hosts of the party, Sara and Aimee.

Vegan Pumpkin Chia Pudding Recipe
1/2 cup pure pumpkin puree (homemade or canned)
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
1/2 cup canned, full-fat coconut milk
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon pure vanilla
1/4 cup chia seeds
Topping:
Additional coconut milk
Shaved dark chocolate

In a medium bowl whisk together pumpkin, almond milk, 1/2 cup coconut milk, maple syrup, cinnamon, ginger and vanilla. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened, spoon the chia pudding into 4 small glasses. Cover and refrigerate at least 1 hour to thicken the pudding. (The pudding can be stored in the fridge up to 2 days.)

Top with a few spoonfuls of additional coconut milk and some dark chocolate shavings before serving.

Makes 4 servings

vegan chia seed puddings

More chia pudding recipes:
Kefir Chia Pudding from Kingfield Kitchen
Simple Pumpkin Chia Pudding from Kingfield Kitchen

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Peanut Butter Fudge PopsSummer is officially here, so let’s celebrate with cool and creamy homemade fudge pops! This vegan take on a fudgsicle is made with coconut milk and cacao. They are sweetened with a banana and pure maple syrup. And, the addition of peanut butter powder makes them taste similar to a peanut butter cup!

Vegan Fudge Pops
I made these indulgent treats as part of popsicle week, a food blogger recipe roundup of amazing frozen pops. Check out the popsicle week recipe collection over at Wit and Vinegar.

Peanut Butter Fudge Pops Recipe (vegan)

1 cup full fat coconut milk
1 medium banana, cut into chunks
1/4 cup peanut butter powder
2 tablespoons natural cocoa powder (100% cacao)
2 tablespoons pure maple syrup
1/4 teaspoon pure vanilla
Popsicle molds
Foil squares
Wooden craft sticks

Add coconut milk, banana chunks, peanut butter powder, cocoa, maple syrup and vanilla to blender container. Cover and blend until smooth.

Pour blended mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick through foil. Freeze until solid, about 6 hours.

Makes 4 fudge pops

More summery popsicle recipes:
Watermelon Coconut Water Popsicles
Chocolate Hazelnut Fudge Pops from Kingfield Kitchen
Vegan Sea Salt Caramel Coffee Popsicles from Dula Notes

Vegan Chocolate Popsicles

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