Raspberry Tahini Pops Recipe By Tasty Recipes

RASPBERRY TRUFFLE CAKE POPS

Steps:

• Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.

RASPBERRY TAHINI POPS RECIPE BY TASTY

Steps:

• Make the pops: In a food processor, puree the raspberries until smooth. Pass the puree through a fine-mesh strainer into a medium bowl and discard the seeds.
• Whisk the tahini, honey, coconut milk, coconut oil, and orange zest into the raspberry puree. Carefully pour into popsicle molds and freeze for at least 4 hours, until solid.
• Make the chocolate drizzle: Place chocolate and coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted and smooth.
• Remove the raspberry tahini pops from the molds and place on a baking sheet lined with parchment paper. Using a fork or spoon, drizzle the chocolate sauce quickly back and forth over the pops.
• Return the pops to the freezer for 5 minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
• Enjoy!

VEGAN STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY

Steps:

• Add the strawberries, coconut milk, lemon juice, and agave nectar to a blender and blend until smooth.
• Pour the blended mixture into the ice pop mold.
• Freeze until solid, 2-3 hours.
• If desired, dip the frozen pops in yogurt, then roll the coated pops in the granola. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
• The pops will keep in the freezer for up to 6 months in an airtight container.
• Enjoy!

RASPBERRY CHOCOLATE ICE POPS

Steps:

• Make raspberry layers:
• Blend together all raspberry-ice ingredients in a blender until smooth. Force thourough a fine-mesh sieve set over a bowl, discarding solids.
• Make chocolate layers:
• Bring water, corn syrup, and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Whisk in cocoa and a pinch of salt, then whisk in vanilla. Transfer to a metal bowl. Quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes.
• Make ice pops:
• Divide half of raspberry purée among molds, then freeze until partially frozen, about 20 minutes. Divide all of chocolate mixture among molds (layers may run into each other a little) and freeze again until partially frozen (not hard), about 30 minutes.
• Fill molds with remaining raspberry purée, then place cover on molds and insert sticks at least thourough middle layer, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 3 hours.
• Unmold ice pops:
• Put molds in a container with room-temperature water up to 1/4 inch from top of molds. Let stand 30 seconds, then remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

VEGAN ORANGE CREAMSICLE POPS RECIPE BY TASTY

Steps:

• Add the orange juice, yogurt, and agave to a blender and blend until well-combined.
• Pour the blended mixture into the ice pop mold.
• Freeze until solid, 2-3 hours.
• If desired, dip the frozen pops in yogurt and sprinkle with orange zest. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
• The pops will keep in the freezer for up to 6 months in an airtight container.
• Enjoy!

CHOCOLATE COCONUT POPSICLES RECIPE BY TASTY

Steps:

• Place the coconut milk, cocoa powder, and honey in a blender and blend until the mixture is smooth.
• Pour the coconut mixture into popsicle molds filled almost to the brim.
• Freeze the popsicles for at least 4 hours.
• Unmold the popsicles.
• Enjoy!

ORANGE COCONUT POPSICLES RECIPE BY TASTY

Steps:

• Place the coconut milk, orange juice, and honey in a blender and blend until the mixture is smooth.
• Pour the coconut mixture into popsicle molds filled almost to the brim.
• Freeze the popsicles for at least 4 hours.
• Unmold the popsicles.
• Enjoy!

DARK CHOCOLATE TAHINI POPS RECIPE BY TASTY

Steps:

• Make the pops: Add the dark and semi-sweet chocolate and coconut oil to medium microwave-safe bowl. Microwave in 30-second increments, stirring between, until melted and smooth.
• Whisk in the tahini and coconut milk. Carefully pour the mixture into popsicle molds and freeze for at least 4 hours, until solid.
• Make the tahini caramel: In a small saucepan, whisk together the maple syrup and tahini. Cook over medium-low heat, stirring occasionally, until bubbling and slightly thickened, about 10 minutes. Pour into a heatproof liquid measuring cup and let cool (the caramel will continue to thicken.
• Remove the chocolate tahini pops from the molds and place on a baking sheet lined with parchment paper. Pouring from the measuring cup, drizzle the tahini caramel quickly back and forth over the pops. Sprinkle the sesame seeds over the drizzle. Any leftover caramel can be stored in an airtight container in the refrigerator for up to 1 week.
• Serve the pops immediately, or return to the freezer for a few minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
• Enjoy!