Strawberry Chia Pops with Chocolate Drizzle & Pistachios
with Chocolate Drizzle & Pistachios
MAKES 8 POPS.
4 HOURS, 30 MINUTES.
Sweet, in-season strawberries are the base of these pretty pops along with fiber-rich chia seeds. An optional boost of protein powder helps keep you satiated until lunch.
2 cups stemmed and chopped strawberries 3 tbsp pure maple syrup, divided 1 tbsp black or white chia seeds 1 tsp pure vanilla extract 1½ cups whole-milk yogurt ½ cup plain unsweetened almond milk 2 tbsp unflavored whey protein powder, optional (TRY: Natural Factors Whey Factors Grass Fed Whey Protein Unflavored)
1. To a small saucepan on medium, add strawberries and 2 tbsp water and cook, stirring occasionally, until fruit breaks down and becomes syrupy, 8 to 10 minutes. Remove from heat; mash with a fork. Stir in 2 tbsp maple syrup, chia seeds and vanilla. Set aside to cool completely, about 10 minutes.
2. In a large bowl, combine yogurt, milk, protein powder (if using) and remaining 1 tbsp maple syrup. Stir in fruit mixture. Spoon into molds and add sticks. Freeze until set, at least 4 hours.
3. Prepare topping: Fill a small pot with 2 inches water and bring to a simmer. Reduce to low and set a heat-proof bowl over top. Add chocolate and oil and melt, stirring occasionally, 45 to 60 seconds. Run pop molds under warm water to loosen and gently remove pops; place on a tray. Drizzle chocolate mixture over pops; sprinkle with pistachios.