This post is a paid partnership with Naturacentric. All opinions expressed are my own.
Here is a creamy and delicious raspberry popsicles recipe sweetened with delightful hibiscus infused honey.
In my humble opinion, honey is one of the most perfect foods. Not just because it's delicious, but because it's made by the most important creatures on our beautiful planet. And nearly every time I use honey, I do feel a certain amount of gratitude towards the beings that make it. After all, we rely on them and not the other way around.
But that's just a long way of saying that honey is truly spectacular and I always look for reasons to use it in my recipes. So for these homemade raspberry popsicles, I've teamed up again with my favorite honey company, Naturacentric, this time using their floral and bright Hibiscus Infused Honey. The taste and scent are unmistakably fragrant, aromatic and work particularly well in this homemade popsicle recipe.
About The Recipe
- It's dairy-free, soy-free, paleo, and gluten-free
- Requires only 6 all-natural ingredients
- A healthy alternative to store-bought popsicles
- It's nutrient-dense
- Easy to make
- Hibiscus infused honey
- Frozen raspberries, thawed
- Raw cashews
- Coconut milk
- Vanilla extract
- Optional: Butterfly pea flower powder
For full recipe instructions and ingredient breakdown, scroll down to recipe card.
Let's Make It
Step 1. Reserve ½ cup coconut milk and set aside. Add the rest of the coconut milk to a strong blender along with 2 tablespoon honey, thawed raspberries, ½ teaspoon vanilla and combine. Pour the mixture into a bowl and set it aside. Rinse the blender.
Step 2. Add soaked cashews and remaining ingredients to the clean blender and blend until completely smooth. You can omit the butterfly pea powder and just work with cashews, coconut milk, vanilla, and honey.
Step 3. Pour the two mixtures into molds starting with the raspberry mix and adding it in layers as you wish. I like using silicone popsicle molds but it's entirely up to you what molds you wish to use.
Step 4. Freeze for at least 4 hours and enjoy!
Naturacentric Apothecary uses nature at the core of everything they do. They are a zero-waste company that focuses on eco-friendly and sustainable packaging. For every $20 spent in their online shop, they will plant a tree. Aside from amazing infused honey, you can also find special tea blends, wellness elixirs as well as natural soaps and cleaning products. And don't forget, you can use code CALMEATS and get 20% off your order.
Top Tips + FAQs
Do You Have To Use Frozen Raspberries?
You can play around with whatever frozen fruit you would like. Blackberries, strawberries, blueberries, peaches, and mango would all be good substitutions if you don't want to use raspberries.
Can You Use Fresh Fruit?
You most certainly can. If you wish to use fresh fruit in place of frozen you can. I typically use frozen because they're most cost-effective.
Why Should The Cashews Be Soaked First?
Soaking the cashews will allow them to become creamy when blended. If you use them dry, they won't give you the texture to compliment the raspberry mix. Ideally, the cashews should be soaked overnight but anything over 6 hours should soften them enough.
What About Butterfly Pea Flower Powder?
I only use butterfly pea flower powder because I like the color but you don't have to use it. You can keep the creamy coconut milk/cashew mixture look and that's perfectly fine.
What Coconut Milk Should You Use?
Always go for full fat unsweetened coconut milk. The honey will provide the sweetness you need so you don't need any added sugar. The brand doesn't much matter but it should have minimal added ingredients aside from coconut.
More Recipes You Might Like
- Vegan No-Churn Strawberry Ice Cream With Raspberry Swirl
- Matcha Pistachio No Churn Ice Cream (Dairy-Free, Paleo)
- 5 Ingredient Paleo Chocolate Fudge
- No-Churn Vegan Chocolate Pistachio Ice Cream with Caramel Sauce
- ¼ cup hibiscus infused honey
- ½ cup raw cashews, soaked overnight
- 1 cup full fat coconut milk, divided
- 1 teaspoon vanilla extract, divided
- 1 12 oz bag frozen raspberries, thawed
- optional: 1-2 teaspoon butterfly pea flower powder
1. Reserve ½ cup coconut milk and set aside. Add the rest of the coconut milk to a strong blender along with 2 tablespoon honey, thawed raspberries, ½ teaspoon vanilla and combine. Pour the mixture into a bowl and set it aside. Rinse the blender.
2. Add soaked cashews and remaining ingredients to the clean blender and blend until completely smooth. You can omit the butterfly pea powder and just work with cashews, coconut milk, vanilla, and honey.
3. Step 3. Pour the two mixtures into molds starting with the raspberry mix and adding it in layers as you wish. I like using silicone popsicle molds but it’s entirely up to you what molds you wish to use.
4. Step 4. Freeze for at least 4 hours and enjoy!
1. Feel free to subsitute any frozen fruit you wish, such as blackberries, blueberries, peaches, mango, strawberries or cherries.
2. To easily remove the popsicle from the mold, just hold it under cold running water for about 20 seconds and it should easily slide out.
3. Let popsicles sit at room temperature for a few minutes before eating.
4. Butterfly pea flower powder is an optional ingredient as it just adds the blue color but is not necessary for making the popsicles.
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