Raspberry Vanilla Coconut Chia Popsicles

Ingredients:

Popsicles
Makes 4 Popsicles
2 tbsp chia seeds
1 cup light coconut milk
2 tsp sweetener of choice (raw agave syrup, maple syrup, honey)
¼ tsp vanilla bean paste
¾ cup frozen raspberries (roughly chopped)

Raw Chocolate
½ cup raw cacao butter
2 tbsp raw agave syrup
⅓ cup raw cacao powder

Freeze dried raspberries to decorate (optional)

Directions:

1. Combine all popsicle ingredients into a bowl and mix well.
2. Place in the fridge to soak overnight.
3. In the morning, stir the chia mixture until you get a smooth, creamy consistency.
4. Pour into popsicle moulds and freeze overnight.
5. To make raw chocolate, slowly melt raw cacao butter using a double boiler over low heat. Be careful not to overheat.
6. Once cacao butter is melted, add agave syrup and whisk with a fork. Mix well to combine.
7. Add raw cacao powder and keep whisking the chocolate mixture until silky smooth.
8. Drizzle / dip the popsicles into the melted raw chocolate mixture and decorate with freeze-dried raspberries.
9. Enjoy your homemade chia popsicles!!

http://www.secretsquirrelfood.com/raspberry-vanilla-coconut-chia-popsicles/

THE ORIGINAL CARAMEL APPLE JELLO SHOTS [WITH REAL APPLES]

(If you wanted something with a little bit more alcohol content you could always try them out with Van Gogh Dutch Caramel Vodka instead of butterscotch schnapps) Or for a kid friendly, non-alcoholic version just use cold water mixed with two tablespoons of caramel syrup instead of butterscotch schnapps or vodka!

Shopping List (makes about 40 slices/shots)
10 small granny smith apples
1 envelope knox gelatin
1/2 cup water
1/2 cup coconut milk
2 drops yellow food coloring
1 envelope Land o Lakes caramel hot chocolate (Regular would do just fine if you can’t find caramel)
1/4 cup sugar
1/2 cup butterscotch schnapps
lemon juice

1. Half and hollow out  apples cutting them from the stem down. I used a melon baller to hollow the apples and it worked well. After hollowing them squeeze some lemon juice on top to reduce browning.

2. Mix your 1/2 cup water with your envelope of hot chocolate in a medium sized sauce pan. Whisk it to make sure all the chocolate is combined. Add the 1/2 cup of coconut milk, whisk again.

3. Sprinkle your gelatin on top and let it sit a few minutes. Turn on low/medium heat and mix the gelatin until all is combined.

4. Add 1/4 cup sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired. I used two drops. Let mixture cool to warm. Pour in your 1/2 cup of butterscotch schnapps.

5. With your apples arranged so they fit tightly and secure on a cookie sheet, pour your caramel jello mixture into your apples. Refrigerate overnight.

6. Cut halves in quarters and those quarters in half again. Serve immediately. (The lemon juice can only prevent the browning for so long). Trim off the sides of the apples that have browned too much!

http://www.thatssomichelle.com/2011/09/caramel-apple-shots-with-real-apples.html