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Rachel White

Smoothie Pops Vegan Snacks

Smoothie Pops Vegan Snacks freeze blended fruit and plant milk into refreshing creamy treats perfect for warm days.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 49
Ingredients Equipment Method Notes

Ingredients
  

Smoothie Base
  • 2 cups frozen strawberries
  • 2 medium bananas ripe
  • 1 cup almond milk or oat milk
  • 1/4 cup vegan yogurt
  • 2 tbsp maple syrup optional
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Blender
  • Freezer
  • Popsicle Mold
  • Tray
  • Measuring Cup

Method
 

  1. Add strawberries, bananas, almond milk, yogurt, maple syrup, and vanilla to a blender.
  2. Blend until completely smooth and thick with no fruit chunks remaining.
  3. Pour mixture into popsicle molds, leaving a little space at the top.
  4. Insert sticks and freeze until solid, about 4 hours or longer.
  5. Run molds under warm water briefly for easy assembly handling and release.

Notes

For softer texture, let pops sit 2 minutes before eating. For icier firmer pops, reduce yogurt slightly. Freeze extras wrapped individually after unmolding. Customize flavor with mango, cocoa, spinach, or nut butter. Store frozen up to 1 month for best taste.