Speculoos Dragonfruit Popsicles.
Healthy, plant-based, vegan. What could be more fun! Cookie crumble inside Pink fruit!💕 Dragonfruit, otherwise known as Pitaya, tastes a bit like kiwi is indigenous to Central America but is also grown in Thailand and Vietnam. It’s related to the cactus, and the fruit is actually the stem. Best of all is it is high in magnesium which helps with sleep, iron, fiber, antioxidants and vitamin C.
Try to find a fresh dark-pink pitaya if you can, though white pitayas are more common. I find both sometimes at Asian supermarkets here in DC. But if you can’t, there are a few frozen brands popping up in major supermarket chains, where frozen fruits are. And as a last resort, you can find it on Amazon if you don’t mind dry ice shipments.
I love the crunchy layer of speculoos in these pops – somehow the spices work well with the fruity dragonfruit taste.
makes about 6 popsicles
- 1/2 cup frozen raspberries
- 1 peeled fresh pitayas (dragonfruits) or 3 (3.5 oz) frozen packets dark pink pitaya
- 1 cup plant yogurt
- 1 tsp citrus baobab powder (I use this brand)
- 3 medjool dates, soaked and pitted
- 1/4 cup almond flour
- 1 Tbsp coconut oil
- 1/8 tsp vanilla paste
- 1/2 Tbsp sunflower seed butter
- 1/4 tsp cinnamon, ginger, and cardamom
- 1 tbsp popped quinoa
- Pinch of salt
- Need a popsicle mold? Here you go!
The next day, dipping the entire mold in a hot bowl of water (not allowing water to touch the popsicles), each pop slipped out with a few tugs.
Ready to eat!