This rich and creamy, vibrant vegan pop was inspired by the fresh, alluring tastes of South America. Add an ounce of light rum or tequila per popsicle for a boozy treat!
Makes: 6 popsicles
Time: 20 minutes to prepare. Four hours to freeze
You will need:
1 large, ripe avocado
1 Tablespoon Firepot Amai Matcha
1 cup of orange juice
2 Tablespoons of fresh lime juice
2 Tablespoons of agave, honey or maple syrup
10 fresh mint leaves, roughly chopped
6 ounces pisco or tequila (optional)
Blend everything together in a blender until smooth. Pour into popsicle molds and freeze.
*Tip* The colder your freezer is, the better. Run hot water over the outside of the popsicle mold and then pull out the popsicles.
For Lavender Matcha Popsicles, make Lavender Green Tea Ice Cream, pour into popsicle molds and freeze. The colder your freezer if, the easier they will be to pop put of the molds.