Free-from Fun: Strawberry Crunch Pops & 2-Tone Berry Pops

Looking for a fun weekend dessert or treat that free of top allergens and gluten? Try either our Strawberry Crunch Pops or our 2-Tone Berry Pops. These are obvious kid pleasers for a sunny afternoon. But we also can’t think of a better way to cap off an outdoor meal than these fun, frozen treats.

The only questions are: Chocolaty and creamy or tart and fruity? Or both Difficult choices lie just ahead!

Makes: 6-8 (each recipe)
Free of: gluten and all top allergens

Ingredients

Strawberry Crunch Pops

  • 1 lb strawberries
  • ½ cup (120 mL) coconut milk yogurt
  • 2 tbsp honey
  • ½ tsp vanilla
  • ¼ cup (60 mL) puffed quinoa
  • 6 oz (170 g) allergy-friendly, semi-sweet chocolate chips
  • 1 ½ tbsp coconut oil

2-Tone Berry Pops

  • 6 oz (170 g) raspberries
  • 3 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp water
  • 6 oz (170 g) blackberries
  • 2 tbsp lime juice
  • 1 tbsp water

Recipe Tips

Strawberry Crunch Bars

If you don’t want the chocolate but still crave crunch, simply fold toasted quinoa directly into strawberry mixture after it has been blended smooth. Fill molds as directed.

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Instructions

Strawberry Crunch Pops

  1. In a blender, combine strawberries with yogurt, honey and vanilla on high until smooth. Pour into molds. Freeze 4-6 hours or overnight.
  2. In a small pan, toast quinoa over medium heat until golden and crisp, about 5 minutes.
  3. In a double boiler, melt chocolate chips until smooth, about 4-5 minutes. Stir in coconut oil until melted. Add quinoa and mix until well distributed throughout chocolate.
  4. To remove pops form mold, run under warm water a few seconds until loosened. Dip each pop diagonally halfway into chocolate mixture. Place on parchment-lined baking tray and freeze until firm.

2-Tone Berry Pops

  1. In a blender, process raspberries with lemon juice, maple syrup and water on high speed until smooth. Using a mesh sieve, strain to remove seeds, then fill pop molds half way.
  2. Rinse out blender. Place blackberries and remaining ingredients in blender, and process on high until smooth. Strain to remove seeds and top up each mold.
  3. Freeze for 4-6 hours or overnight. To remove frozen pops from mold, quickly run under warm water to loosen.

is recipe developer and food stylist. Her website is http://www.christinafrantzis.com