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]
These are AWESOME! I just love tahini and so glad that you decided to put it into popsicles. Brilliant. Gorgeous photos. Yeah for popsicle week!
What a cool popsicle flavor! The tahini + raspberry combination sounds very refreshing 🙂
this sounds like such a yummy play on the raspberry rose flavor combo (: esp because i already stick coconut milk and sesame seeds/sesame oil/tahini where they probably shouldn’t go.
Soooooooo. Fannnncccccccccy. 😀
i love the layering in these, as well as the addition of tahini! they sound absolutely amazing. xo
I think something must be in the air – my popsicle week post was Raspberry Rose Chia popsicles! The tahini was a stroke of genius, I’m excited to try it! Xx
I love it when I stumble upon recipes with really unusual flavor combinations that turn out to be insanely delicious. You had me at tahini, of course, but I can’t wait to see what it tastes like with raspberry and rosewater!! 🙂
These sound so amazing!!! I love the pop of color at the bottom of them.
I am so intrigued by this combo!! Can’t wait to try this 🙂
I LOVE these Beth!!
And I have to say we sometimes have this same food-calling… like right now, I have almost identical pops in the freezer that I still need to shoot and post (you beat me to it) but hey, we’re on the same creative and delicious page and that’s awesome!
(mine have no tahini or rosewater though) so I have yet to try this recipe!
These look amazing!! 🙂 xox
Can you use salted tahini? thank you!
Yes, I suppose you could, but the salt would definitely change the flavor profile. That said, I am a HUGE HUGE fan of salty and sweet together, so I say “go for it!”