Mint Matcha Creamsicles

Matcha is my favorite go to in the morning, especially on days when I really need to have focused energy. Because green tea is rich in L-theanine, it provides a calm pick-me-up that doesn’t tend to cause the jitters and crash effects that coffee can for many of us.

These matcha pops are a great go to on a hot day when you want a sweet, refreshing little energy boost. It’s easy to make a lower sugar version of these by skipping the honey like I do and using organic liquid monk fruit (this is my fave) or stevia instead (see instructions below).

Equipment:

I recommend using stainless steel popsicle molds versus plastic or silicone since it is the safest, least toxic option. This set is a good option .

Ingredients:

• 2 cups Canned Coconut Milk (full fat)

• 1/2 cup Unsweetened Coconut Yogurt (I like Harmless Harvest of Cocojune brands)

• 3 tbsps Raw Honey

• 1 tsp Vanilla Extract

• 1/3 cup Mint Leaves, organic, washed

• 2 tsps Matcha Green Tea Powder (organic)

• 1/2 cup Collagen Powder

Preparation:

1. Combine all ingredients in a blender and blend for a minute or until smooth and creamy.

2. Pour into popsicle molds and transfer to the freezer to set for at least five hours. Enjoy!

Notes:

• Serving Size: One serving is equal to one popsicle.

• Less Sugar: Omit the honey and use organic liquid stevia or monk fruit to taste. After blending, add in slowly 1-2 drops at a time until desired sweetness is achieved.

• Additional Toppings: Melted, drizzled dark chocolate or dip half in dark chocolate and refreeze to set.

• Leftovers: Keep frozen for up to two months.

Nutrition Info:

• Calories 147, Fat 10g, Monounsaturated 0g, Polyunsaturated 0g, Trans 0g, Cholesterol 0mg, Saturated 9g, Carbs 8g, Fiber 0g, Sugar 6g, Protein 7g, Sodium 48mg
  (If using monk fruit or stevia: carbs 4g, sugar 1g)

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