Jello Pudding Pops were one of my fave childhood treats. But I grew up with a food hippy momma, which meant that we were rarely allowed processed foods or sugary sweets. On a rare occasion, instead of Chips Ahoy, we had Frookies (fruit sweetened cookies), and instead of Doritos, we had Bearitos (non-GMO, preservative-free tortilla chips). But most of the time, we ate fresh, home cooked, real deal food. And I’m so happy my mom cared so much about the foods she offered us (I also feel lucky we had access to healthy foods) because I was introduced to farmers markets, coops, healthy cooking and gardening at an early age. I’d say my mom's strong interest in healthy food is a big part of the reason I went to school for dietetics — and it’s why I love to create my own healthy recipes, like Chocolate Chia Pudding Pops. I made a coconut chia pudding recipe a few months back that was solid, and I thought, “Dang, this would make a good popsicle.” So I made a few changes to the original recipe, and it really reminds me of the old school Jello Pudding Pops. If you give it a try, let me know what you think. xxoo—christine
CHIA PUDDING POPS
INGREDIENTS
1/3 cup chia seeds
1 can full-fat (or light) coconut milk
1/4 cup cacao powder
3 Tbsp. agave
1/2 tsp. vanilla
DIRECTIONS
Add all ingredients to a Ball jar then put cap on and shake until well-combined. Or use a spoon to stir.
Place in refrigerator for at minimum, 2 hours, but overnight is best.
Stir again and Add another tablespoon of agave if batch is not sweet enough for your liking.
Serve, or spoon into popsicle molds and freeze. I put a little coconut at the very bottom.
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