Ingredients
Scale
- ⅓ cup chia seeds
- 2 tsp vanilla extract
- 2 tbsp rose water (available in the international section of most grocery stores, and at many higher end liquor stores)
- 1.5 cups milk of choice (I love coconut or almond)
- Pinch of salt
- 1.5 cups fresh or frozen raspberries
- 4 tbsp honey (sub maple syrup or rice malt syrup if vegan)
Instructions
- Stir together all ingredients save for honey and raspberries; let sit for 4 hours or overnight, stirring once again after 1 hour to prevent clumping. When the chia seeds have expanded and become a rich, gel pudding consistency, blend with raspberries and honey until very well combined. Pour into popsicle mold, Champagne flute or Dixie cups, tapping it on the counter to eliminate any bubbles, and freeze overnight (if using Champagne flute or Dixie cups, add popsicle sticks after 1 hour and return to freezer). To remove, run under warm water for 30 seconds and slide out. Makes 6 popsicles.
- Prep Time: 5
- Cook Time: 5