Blueberry choc popsicles

Blueberry choc popsicals – gluten free, dairy free, refined sugar free, vegan and clean.

Now that it’s officially Summer I think it’s fair to start posting ice cold popsicle recipes to tantalise your taste buds and nourish your system at the same time.
These nutrient dense blueberry choc popsicles are packed full of antioxidants and are chemical and fake-crap-free. Made with coconut cream and frozen (or fresh) blueberries, all you do is pop your ingredients into a food processor, high speed blender or smoothie maker with ice crushing blades, pour mixture into the moulds and freeze. It’s that simple.

I’ve used 1/3 cup capacity icy pole moulds but I’ve replaced the holder with paddle pop craft sticks which can be purchased at bargain variety stores in the craft section. You can find different varieties of moulds at department stores like DJ’s, Myer; or at various homeware gift stores. Otherwise, there are plenty of icy pole moulds online. For a 1/3 cup capacity mould x 6 that equates to 2 cups of mixture you will need. You can always check you have enough mixture by pouring it into a measuring cup. If you have 2 full cups, you should be fine, otherwise, just add some more blueberries or coconut cream and blitz again. To get my 2 cups worth of mixture, I’ve used heaped cups of blueberries. If you’re using larger moulds, fill each mould up with water and measure out how much water was needed to fill those moulds. That will be your guide as to how much mixture you will need.

You can have these plain or dip them into home made chocolate which goes beautifully with blueberries.

I hope you enjoy making these. In the meantime, while it’s still warm outside, I’m heading down the beach. See ya!


blueberry choc icecream realistic colour


Blitz coconut cream and blueberries together. Taste and add sweetener if needed.


Pour mixture into moulds. You should have 2 cups worth of mixture in order to fill 6 x 1/3 cup capacity moulds.

Pop on the lids/handles or you can use your own. You will need to cover your mould with alfoil or clingwrap, create a slit in the middle of each mould and insert a stick. This will ensure the sticks stay in place.
Ready for the freezer.

Why this is so good for you


Blueberries protect against cancer, help slow ageing, help lower blood pressure, help prevent heart disease, help maintain brain function, help improve memory and help fight urinary tract infections.
Coconut oil/milk helps boost metabolism and aids in weight loss, helps boost endurance, detoxes the body, protects the heart, prevents and heals candida, helps improve the digestive system and prevents irritable bowl syndrome, strengthens the immune system, kills the viruses that causes influenza, hepatitis and measles, helps stop tooth decay, helps prevent liver disease, helps dissolve kidney stones, prevents and treats diabetes, kills the bacteria that causes throat infections; and heals damaged tissues and infections.
Raw cacao powder protects against aging and cancer, improves digestion, give energy, improves mood, lowers blood pressure and increases circulation.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body,  helps reduce acid reflux and helps the intestines absorb nutrients.
Honey helps reduce the risk of heart disease, reduces ulcers, reduces throat irritation, strengthens the immune system, enhances performance and topically can help treat infections.


Love, Tash x



Blueberry choc popsicles


  • 1 cup coconut cream
  • 2 heaped cups frozen (or fresh) blueberries
  • Sweetener of choice
  • For the chocolate coating
  • 1/3 cup coconut oil
  • 1/4 cup raw cacao powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey (or sweetener of choice)
  • Pinch of Himalayan salt


  1. Blitz blueberry/coconut ingredients in a food processor, high speed blender of smoothie maker with ice crushing blades. Add sweetener if needed.
  2. Pour mixture into popsicle moulds. Freeze.
  3. For the chocolate coating
  4. Combine coconut oil and raw cacao powder in a small saucepan on the lowest heat. Add honey and stir till melted through. Add vanilla and salt and stir.
  5. Loosen popsicle moulds by pouring hot tap water over mould. Pull out and dip each popsicle in the chocolate mixture. Dip again once chocolate has set.

2 thoughts on “Blueberry choc popsicles

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  1. Made this the other day!! So delicious, good job x

    1. The Pantry Of Eden|

      Hi Lucy.
      Thanks for your feedback. Glad you liked them 🙂

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