• • Mango and raspberry lassi pops
    • 1 large mango, flesh chopped
    • ½ tsp ground turmeric
    • ½ tsp cayenne pepper
    • 1 tbsp honey or maple syrup
    • 12 raspberries
    • 260 g(9 oz/1 cup) coconut yoghurt

    Berry kombucha chia seed pops 

    • 250 ml (9 fl oz/1 cup) orange juice
    • 60 ml (2 fl oz/¼ cup) kombucha
    • 50 g(1 oz/⅓ cup) mixed berries (fresh or frozen)
    • 1 tbsp maple syrup
    • 1 tbsp chia seeds
    • 1 tsp thyme leaves
    • 4 mint leaves

    Dark chocolate popsicles

    • 125 ml (4 fl oz/½ cup) coconut milk
    • 60 ml (2 fl oz(¼ cup) maple syrup
    • 2ripe avocados, flesh scooped out
    • 50 g (1 oz/¼ cup) 100% raw cacao powder
    • 2 tbsp cocoa nibs
    • 1 tsp vanilla extract

• For the mango and raspberry pops, place the mango, turmeric, cayenne and honey into a high-powered blender and blitz until smooth. Pour half the mixture into four 100 ml (3. fl oz) ice block moulds, dividing evenly. Freeze for 2 hours, inserting the sticks when the mixture is starting to become firm.

  For the berry kombucha pops, place all the ingredients into a blender and blend until smooth. Divide the mixture between four 100 ml (3 fl oz) ice block moulds. Freeze for at least 5 hours, inserting the sticks when the mixture is starting to become firm.

  For the dark chocolate pops, place all the ingredients into a blender and blend until smooth. Divide the mixture between four 100 ml (3 fl oz) ice block moulds. Freeze for at least 5 hours, inserting the sticks when the mixture is starting to become firm.

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