AvocadoBasil Pistachio Pops

When shooting popsicles in +35*C, one must act FAST. This pop had the lucky misfortune of being the stand-in (nibbled). Popsicles make for a solid challenge to get a quick focused shot. Must be all those tasty little bits in there?! As for me – over exposed, but naturally pasty so that’s partially accurate. I was melting just as fast that day too…yikes. Today, it’s a little doomsday-ish outside. Thick smoke & ash floating around. SO summer, nothing quite beats the heat like an easy homemade creamy cold treat. AND one that’s good for you. How do you like to beat the heat?? My runner-up would have been flying into the lake off the Tarzan Swing, woot! Unfortunately, it’s in need of a new rope – just awaiting a volunteer to climb the 60feet.

AvocadoBasil Pistachio Pops
Cuisine: *plant based + gluten free
Servings: 10 popsicles
Author: thecrimsonsink
Ingredients
AvocadoBasil Pistachio Pops
  • 3 ripe avocados, peeled & cored
  • 5 large fresh basil leaves
  • 1/2 cup pistachios - lightly toasted
  • 1&1/2 cups unsweetened almond milk
  • 1/2 tsp sea salt
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1/3 cup pure maple syrup *more if needed - to taste
Instructions
  1. Add all of the ingredients, but the toasted pistachios, to a high speed blender. Blend on high until smooth. Add the pistachios. Pulse until desired consistency - I pulsed until the pistachios were crumb-like pieces within the pop mixture.

  2. Pour the mixture into a popsicle mold, tamp on the counter to remove any air bubbles, and place in the sticks. Freeze for at least 6-8hrs.


  3. Once frozen, run the popsicle mold under lukewarm water. Pull the pop up by the stick & enjoy.

Recipe Notes

~ If you find that the popsicle mixture is a little on the thick side, add a splash more almond milk until desired consistency.

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