Stir the spirulina into the water to dissolve it. Then throw all ingredients in blender, blend smooth.
Taste test to be sure the pops are not too bitter, yet not to sweet.
Variables are the amount of water and sweetness in your nut milk. And the bitterness level of your brand of spirulina. Add water if it is too sludgy (you really want it liquidy so the popsicles freeze into icy pops); Add maple syrup or even more lime juice (which actually sweeten and works to offset any bitter flavor in a fresh, citrus-y way.)
Once adjusted, pour into molds. Put mold in freezer for about 30 minutes, then insert the sticks.Freeze the pops overnight.
To remove from molds without melting pops is always a bit of a challenge, especially with icy pops like these.
I fill a stew pot with hot water from the tap, and stand the mold in it, taking care to not let water touch the popsicles. Every 10 seconds or so, I remove the whole mold, and tug at a single Popsicle. Usually 1-3 are loose enough to come out. I then put the mold back in the water another 10 seconds or so, remove it, try to tug out a few more, and keep doing this until I have all the pops out.
As I remove them, I put them on a layer of parchment paper and pop back in the freezer to enjoy as needed!