We food bloggers can get pretty serious about our food. Clearly. So much so that at times this adoration might get down right borderline stalker-level, crazy. What the heck am I talking about, are you wondering? Oh no big deal, just this little thing called POPSICLE WEEK!! That’s right, for the third year in a row, our friend Billy of Wit & Vinegar has declared a whole week dedicated to this summer-inspired frosty goodness on a stick.
Considering I have no shortage of love for this frozen treat, as evident of the many popsicle recipes I have posted over the years, I finally decided this year to join the 50+ other food bloggers and get in on all the frosty fun. I decided to pull out all stops and get a little crazy with my popsicles and mix things up a bit.
These Creamy Tahini Raspberry Rosewater Popsicles may sound a little strange to some of you, a bit of an odd flavor pairing for some of you, but you have to trust me. The creamy rich and sweet coconut milk pairs so beautiful with the strong, nutty flavor of the tahini and the rosewater in that layer is the perfect pairing, floral, sweet and delicate. The beautifullly vibrant bottom layer with the tart raspberries brings it all together so nicely and it offers the palate a little something bright and light, to offset the creamy, richness.
Not only are these popsicles so beautiful and delicious, but they are also a great option for those with challenged diets. They are naturally gluten-free and vegan, but also great for those with a nut allergy or someone on a restricted elimination diet.
If you can’t have coconut, try another non-dairy milk, just note the fat content in coconut milk keeps these from getting too icy. Ice crystals tend to form more-so with other non-dairy (nut-based) milks.
[print_this]Creamy Tahini Raspberry Rosewater Raspberry Popsicles
Makes 10 (3-ounce) popsicles, I used this mold
Creamy Tahini Rose Water Layer
- 2 cups full fat canned organic coconut milk
- 1/3 cup unsalted tahini
- 1-2 tablespoons rosewater (depends on how strong you want the flavor)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- pinch sea salt
- 1 cup fresh raspberries
- 1 tablespoon maple syrup or honey
- 1 teaspoon rosewater
- 1 tablespoon coconut milk
- 1-2 tablespoons water (you may or may not need)
In the pitcher of your blender add all the ingredients for the tahini layer. Blend until smooth and creamy. Carefully pour the mixture into your molds, filling each up about 2/3 – 3/4 of the way full. You may have just a little of the mixture leftover.
Tap the mold on the counter a few times to release any air bubbles. Freeze for at least an hour, until mostly solid.
While the first layer is freezing, make the raspberry layer. Add all of the ingredients to your blender and blend until smooth. You may need to add a little water to get it going.
After the first layer has frozen up enough, pull the popsicle mold out of the freezer and carefully pour the raspberry mixture into each mold. Tap the mold on the counter a few times. Place back into the freezer and freeze for about 4 hours.
These will last a month in the freezer.
These are not overly sweet, if you want a sweeter popsicle, add a bit more sweetener.[/print_this]