Sweet Potato Pie With Coconut Whipped Cream

Sweet Potato Pie With Coconut Whipped Cream

About The Pie

This easy sweet potato pie vegan dessert with graham cracker crust and coconut whipped cream is out of this work delicious. The flavors are cozy and festive for Fall and Winter too. This easy vegan dessert will please the entire family regardless if they’re vegan or not! In fact no one will even know this pie is plant based.

See the sweet potato pie recipe video

Sweet potato pie recipe video

What do you need to make this vegan dessert recipe? For the crust you will need: 

  • 1.5 cups ground graham crackers
  • 7 tbsp vegan butter room temp 
  • 1/2 tbsp vanilla extract 
  • 3 tbsp brown sugar 

Best Vegan Graham Crackers?

Are graham crackers vegan? Yes as long as they don’t contain honey! The following brands are cruelty free:

  • Nabisco Original Grahams
  • Keebler Original Grahams Crackers
  • S’moreables Graham Style Crackers
  • Kroger Original Graham Crackers
  • Keebler Ready Crust Graham Pie Crust
  • Nabisco Teddy Grahams (cinnamon or chocolate flavor) 
  • Annie’s Homegrown Organic Bunny Grahams

How do you make the crust for this easy sweet potato pie vegan dessert?

Blend the graham crackers and add ingredients
Blend the graham crackers and add ingredients

First you need to blend up the graham crackers in your food processor then add the vegan butter, brown sugar, and vanilla extract. Grease your standard pie pan and mold the crust into the pan. Set the crust aside, or in the refrigerator, while you continue making the pie filling. What ingredients do you need for the pie filling? 

easy sweet potato pie vegan recipe
easy sweet potato pie vegan recipe
  • 3 cups cooked sweet potato without skin
  • 1/3 cup vegan butter – room temp 
  • 1 tbsp cinnamon 
  • 4 tbsp corn starch 
  • 1 cup sugar 
  • 1 tbsp maple syrup 
  • 1/2 tsp salt 
  • 1/2 tbsp vanilla extract 
  • 1 tsp baking powder 
  • 1 tsp baking soda 
  • 1 tsp agar powder (optional but helps the pie hold shape better)

What Is Agar Gelatin?

You might be wondering what is agar powder? This optional ingredient is a great egg replacement for vegan cakes and pies. It is like a vegan jello or gelatin that comes from seaweed but has no smell or flavor. You can leave this ingredient out or use 1/2 a banana, flax egg, or egg replacement of your choice

How do you make the filling for this easy sweet potato pie vegan dessert?

Boil the sweet potatoes
Boil the sweet potatoes

Boil 3-4 large sweet potatoes in a big pot of water for 40-50 minutes until they are fully cooked. Drain them from the water and allow them to cook down before removing the skin. Mix the cooked sweet potato with the rest of the filling ingredients and beat, whisk, or purée until thoroughly smooth and combined. Pour the batter on top of the crust in the pie pan and bake at 375 degrees F for 45-50 minutes. 

easy sweet potato pie vegan recipe
Pour the pie filling over the crust

How do you make the coconut whipped cream? Gather your ingredients: 1 can of full fat coconut milk, 1 cup powdered sugar, and 1 tsp vanilla extract. Make sure the coconut milk is fully chilled in the refrigerator over night. It also helps to chill the beater sticks and the mixing bowl. Scoop the coconut cream from the top of the can into the mixing bowl and beat with the powdered sugar and vanilla until it becomes fluffy. 

Jump To Recipe: Sweet Potato Pie With Coconut Whipped Cream

The flavors in the pie are delicious and festive for Fall and Winter. This dessert will please the entire family.

Course Dessert
Cuisine American
Diet VeganDiet
Prep Time 12 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 12 minutes
Servings 10 Slices
Calories 377 kcal
Author admin

Ingredients

For The Crust

  • 1.5 Cups graham cracker crumbs
  • 7 Tbsp vegan butter room temp
  • 1/2 Tbsp vanilla extract
  • 3 Tbsp brown sugar

For The Filling

  • 3 Cups cooked sweet potato without skin
  • 1/3 Cup vegan butter
  • 1 Cup sugar
  • 1 Tbsp cinnamon
  • 4 Tbsp cornstarch
  • 1 Tsp baking powder
  • 1 Tsp baking soda
  • 1 Tsp agar powder optional but helpful as an egg replacement
  • 1 Tbsp maple syrup
  • 1/2 Tsp salt
  • 1/2 Tbsp vanilla extract

For The Whipped Cream

  • 1 Cup coconut milk full fat, from the can
  • 1 Cup powdered sugar
  • 1 Tsp vanilla extract

Instructions

  1. Start by boiling 3-4 large sweet potatoes for 40 minutes until they are thoroughly cooked then drain from the water and allow them to cool off so you can remove the skin and measure out 3 cups 

  2. Make the crust by blending your graham crackers (about 8 large ones) into crumble then blend in 7 tbsp room temp vegan butter followed by 1/2 tbsp vanilla extract and 3 tbsp brown sugar 

  3. Scoop it into a standard greased cake pan and press it down into the bottom to form the crust and set it aside

  4. Combine the 3 cups cooked sweet potatoes with 1/3 cup butter – (room temp), 1 tbsp cinnamon, 4 tbsp corn starch, 1 cup sugar, 1 tbsp maple syrup, 1/2 tsp salt, baking soda, baking powder, 1 tsp agar powder, and 1/2 tbsp vanilla extract 

  5. Whisk the ingredients vigorously until thoroughly combined- if you don’t like lumps you can use a soup purée to smooth it out even more or even blend or beat 

  6. Preheat the oven to 375 degrees F 

  7. Pour the pie batter on top of the graham cracker crust in the cake pan 

  8. Bake for 45 -50 minutes then set aside to cool 

  9. Use a fresh mixing bowl to beat the coconut milk with the vanilla and powdered sugar until it becomes fluffy (if the cream is not properly cold from the refrigerator it will not fluff up, it also helps to store the beater sticks in the freezer for 20 minutes ahead of time as well) 

  10. Allow the pie to cook down before serving with fresh whipped cream ! 

Recipe Notes

Nutrition Facts

Servings: 10

Amount per serving

Calories 377

% Daily Value*

Total Fat 13.4g 17%

Saturated Fat 9g 45%

Cholesterol 16mg 5%

Sodium 375mg 16%

Total Carbohydrate 65.5g 24%

Dietary Fiber 3g 11%

Total Sugars 40.7g

Protein 2.3

Vitamin D 4mcg 21%

Calcium 44mg 3%

Iron 12mg 65%

Potassium 426mg 9

Pineapple Mango Smoothie Bowl Recipe

Pineapple Mango Smoothie Bowl Recipe

See The Video: Smoothie Bowl Recipe

6 Vegan Smoothies To Try

You will adore this pineapple mango smoothie bowl recipe. It’s not even like a smoothie bowl so much as it’s like sorbet or vegan ice cream. When you freeze the fruit properly and use the proper amount of liquid it really is the best dairy free ice cream recipe. Especially because it’s vegan and plant-based making it a healthy dessert that you need to try this spring and summer!

dairy free ice cream smoothie bowl vegan plant based dessert
1 from 1 vote
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Pineapple Mango Ice Cream

Once you have a taste of this tropical vegan ice cream it will quickly become your go to dessert all spring and summer long!

Course Dessert
Cuisine American
Keyword dairyfreedessert, fruit, ice cream, nice cream, no bake, sorbet
Prep Time 10 minutes
Cook Time 0 minutes
Blending time 5 minutes
Total Time 15 minutes
Servings 2 Servings
Calories 250 kcal
Author admin

Ingredients

  • 1 cup frozen mango chunks
  • 1 cup frozen pineapple chunks
  • 1/4 cup orange juice
  • 1 tbsp agave nectar
  • Any amount Fresh fruit topping (kiwi, strawberry, etc)

Instructions

  1. Slice up your pineapple and mango chunks and freeze them overnight. 

  2. Combine them in a blender or food processor with the orange juice and blend until smooth. 

    Pineapple in blender
  3. Scoop it into a bowl of your choice and topped with fresh fruit and drizzle with agave nectar. 

    dairy free ice cream smoothie bowl vegan plant based dessert

You have to try the pineapple mango smoothie bowl recipe this spring and summer. I love the tropical flavor combinations of pineapple and mango. Plus they are so healthy for you. Mangoes or a stone fruit that are  native to South Asia. They are distributed worldwide and there are a wide variety of types. 

This dairy free ice cream recipe is so healthy because it has mango fruit. One average sized mango has about 200 calories, 16% potassium, 20% fiber, 5% protein, 72% vitamin A, and 203% vitamin C. Also 3% calcium, 2% iron, 20% vitamin B6, and 8% magnesium.

Pineapple mango smoothie bowl recipe is packed with even more nutrients due to the pineapple! This tropical fruit is native to South America and has been cultivated for centuries! Pineapple was introduced to Europe in the 17th century as an item of luxury. It’s 86% water, 13% carbs, .5% protein, and rich in magnesium, vitamin C, and antioxidants. What ingredients do you need to make this dairy free ice cream recipe? 

dairy free ice cream smoothie bowl vegan plant based dessert
Smoothies are delicious and refreshing
  • 1 cup frozen pineapple chunks
  • 1 cup frozen mango chunks
  • 1/4 cup orange juice
  • Fresh fruit topping (kiwi, strawberry, etc)
  • 1 tbsp agave nectar 

How do you make the pineapple mango smoothie bowl recipe?

Step 1. Slice up your pineapple and mango chunks and freeze them overnight. 

Pineapple in blender
Blend the frozen fruit

Step 2. Combine them in a blender or food processor with the orange juice and blend until smooth. 

Step 3. Scoop it into a bowl of your choice and topped with fresh fruit and drizzle with agave nectar.

Agave Versus Honey 

What is agave? Agave syrup is also called maguey syrup or agave nectar. It’s plant based as it comes from the Agave plant (Agave americana and A. tequilana plants). The leaves are cut off a plant 7-14 years of age and the juice is extracted from the core called the piña. The juice is processed and condensed into syrup that is mildly less thick than honey. It can be light to dark amber and has a sweet sugary taste, perfect for vegan desserts that don’t match well with maple syrup. 

Best Blenders For Frozen Fruit 

Ninja Professional Blender 1000W BL610 – If you are tied of having your blender break once a year or so then maybe it’s time to invest in a sturdy product that can handle large portions of frozen fruit, ice, and more. This quality high-speed model has a unique blade structure with three sharp blades separated by a few inches which increases the ability to efficiently crush ice, blend and puree, they are very sharper so be careful! You will love it making countless dairy free ice cream smoothie bowls!

Instant Ace Nova Cooking Blender, Anyreasonvegans top pick – Hot and Cold, 9 One Touch Programs, 56 oz, 1000W – I love my instant pot hands free interface and that’s why this blender goes above and beyond. It has 8 buttons to help you choose such as crushed ice, nut milk, smoothie and blend soup. It’s super easy to operate too. 

Beast Blender | Blend Smoothies and Shakes, Kitchen Countertop Design, 1000W – if you’re looking for something uniquely aesthetic you might want this trendy blender. And it’s not just looks either, the 1,000 watt motor is powerful. It even has internal sensors to prevent over heating. You will also get a storage lid with a carry handle. You can make all the dairy free ice cream vegan desserts you want!

What is the nutritional information

  • Calories 199
  • Total Fat 0.5g 1%
  • Saturated Fat 0.1g 1%
  • Sodium 4mg 0%
  • Total Carbohydrate 50.8g 18%
  • Dietary Fiber 3.2g 12%
  • Total Sugars 47.2g
  •  Protein 1.4g
  •  Vitamin D 0mcg 0%
  • Calcium 21mg 2%
  • Iron 1mg 6%
  • Potassium 323mg 7%

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Vegan Pumpkin Bundt Cake With Maple Frosting

Vegan Pumpkin Bundt Cake With Maple Frosting

Vegan Pumpkin Bundt Cake With Maple Frosting 

Vegan bundt cake recipe made with pumpkin purée and maple frosting is the best fall dessert. It’s soft, moist, and so flavorful as well. Recipes for pumpkin desserts like this are easy and delicious. Furthermore it’s dairy and egg free!

Recipes for pumpkin desserts are popular in fall and winter. They’re the staple of the holiday season. Additionally it’s simple to veganize these kinds of recipes! Simply replace the dairy components like butter with vegan butter. The milk or cream component can be replaced with soy, almond, or coconut milk. 

This vegan bundt cake recipe requires the following ingredients: 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda. Also 1 teaspoon sea salt, 1 teaspoon ground cinnamon, and 3 teaspoons pumpkin pie spice. 

Other ingredients for this pumpkin dessert recipe includes 1 cup (240ml) coconut or vegetable oil. Also 4 portions vegan eggs replacement (flax seed, apple sauce, or bananas see notes). More important ingredients are 1/2 (100g) packed light or dark brown sugar, 1 cup (200g) granulated sugar, and 1 (15 ounce) can pumpkin puree.

I adore vegan recipes for pumpkin desserts!

vegan bundt cake recipes for pumpkin desserts
vegan bundt cake recipes for pumpkin desserts

Don’t forget 1 and 1/2 teaspoons pure vanilla extract for your vegan bundt cake recipe! Making the light maple vegan frosting is quick and simple as well. All you need is 3 and 3/4 cups (450g) Powdered Sugar 3 Tbsp (45g) Vegan Butter, 4 Tbsp (60ml) Soy Milk, 1 tsp vanilla extract, and 2 tbsp maple syrup. 

Vegan vanilla lemon bundt cake gluten free easy recipe

The frosting for this recipe for pumpkin dessert is made by simply combining all the wet ingredients in a bowl. Then blend with electric mixer until thoroughly combined. Slowly add the powdered sugar one cup at a time and blend on slow to medium until all the powdered sugar is thoroughly combined. 

Vegan vanilla lemon bundt cake gluten free easy recipe

Allow the vegan bundt cake recipe to cool off completely before carefully removing from the cake pan. Spread the frosting on top of the chilled cake and serve or store in the refrigerator. Get the full vegan dessert recipe below! 

Vegan Pumpkin Bundt Cake With Maple Frosting

This pumpkin dessert is lovely and delicious for the festive season.

Course Dessert
Cuisine American
Keyword baking, cake, dairyfreedessert, festive, pumpkin, vegan
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings 9 Slices
Calories 460 kcal
Author admin

Ingredients

For The Cake

  • 2 Cups (250g) all-purpose flour 
  • 2 Tsp baking powder
  • 1 Tsp Baking soda
  • 1 Tsp Sea salt
  • 1 Tsp ground cinnamon
  • 3 Tsp pumpkin pie spice
  • 1 Cup (240ml) coconut or vegetable oil
  • 4 Portions vegan eggs replacement (flax seed, apple sauce, or bananas) see notes
  • 1/2 Cup (100g) packed light or dark brown sugar
  • 1 Cup (200g) granulated sugar
  • 1 Can (15 ounce) pumpkin purée
  • 2 Tsp pure vanilla extract

For The Frosting

  • 3.75 Cups (450g) Powdered Sugar
  • 3 Tbsp (45g) Vegan Butter
  • 4 Tbsp (60ml) Soy Milk
  • 1 Tsp vanilla extract
  • 2 Tbsp Maple syrup

Instructions

For The Cake

  1. Preheat the oven to 350°F (177°C) and grease a Bundt cake pan (size/dimensions 7 1/2 x 3 inches -19 x 8 cm)

  2. In a large mixing bowl combine all the dry ingredients and whisk until thoroughly combined 

  3. In a separate bowl combine all wet ingredients and whisk until thoroughly combined 

  4. Slowly add the wet ingredients to the dry ingredients and whisk vigorously until thoroughly combined and smooth 

  5. Pour the batter into the bundt cake pan 

  6. Bake for 30 to 35 minutes 

For The Frosting

  1. Combine all the wet ingredients and blend with electric mixer until thoroughly combined 

  2. Slowly add the powdered sugar one cup at a time and blend on slow to medium until all the powdered sugar is thoroughly combined

  3. Allow the cake to cool off completely before carefully removing from the cake pan

  4. Spread the frosting on top of the chilled cake and serve or store in the refrigerator 

Recipe Notes

For each whole egg used you can substitute it with one of the following:
  • ½ a medium Banana, mashed
  • ¼ cup (4 tablespoons) Apple sauce
  • 1 tablespoon ground flaxseed + 3 tablespoon water

Thanks for visiting Anyreasonvegans vegan dessert recipes pages!

Healthy Carrot Cake Protein Bars Recipe

Healthy Carrot Cake Protein Bars Recipe

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Healthy Carrot Cake Protein Bars Recipe 

Healthy carrot cake snacks are the best homemade protein bars. They’re completely vegan with no cooking required. I love healthy snack ideas like this simple plant based recipe. Additionally the flavor combinations are delicious and fun. 

Dates are perfect for healthy carrot cake snacks because they’re packed with nutrition and super tasty. Due to the nutritional value of dates, consuming them has multiple health benefits. For example they can lower cholesterol, improve bone health, and promote digestion.

Furthermore these homemade protein bars are rich in protein, vitamins, and iron. Other reasons I love these healthy snack ideas is because it strengthens the nervous system and improves the skin. Not to mention how simple and affordable they are to make. 

All you need to make these healthy carrot cake snacks include 2 cups dried dates, 2 cups shredded carrots, and 4 oz of pistachios. It’s easier to use the pre shelled pistachios. I made the mistake of getting the shelled ones and had to spend time removing them!

These homemade protein bars are so healthy and nutritious 

carrot cake protein bars vegan recipe

Other ingredients for these healthy snack ideas includes 1/2 cup coconut flour, 1 tbsp stevia, 1/2 tsp sea salt, and 8 oz vegan white chocolate wafers/chips. You will also need 2 tbsp vegan butter (any brand).

It’s so simple to make these healthy snack ideas. First combine dates and carrots in your food processor and blend ingredients together thoroughly. Then add pistachios, coconut flour, stevia, and sea salt into the food processor and blend ingredients together.

You will likely need to scrap the sides of the food processor a few times to thoroughly combine the ingredients of the homemade protein bars. Then line a sheet pan or baking pan with parchment paper. Dump the healthy carrot cake snacks mixture onto the sheet pan or baking sheet and manually mold into a rectangular shape. Combine the white chocolate and vegan butter in a large microwave safe bowl. 

Heat in the microwave for 30 seconds and stir, repeat until thoroughly melted and combined. Pour the melted white chocolate mixture on top of the molded carrot cake bars. Set the entire carrot cake in a cold refrigerator until everything hardens before cutting into 16 portions.

Healthy Carrot Cake Protein Bars

These healthy snacks are vegan and packed with plant based nutrition.

Course Appetizer, Breakfast
Cuisine American
Keyword breakfast, dates, healthy, nuts and seeds, plant based diet, raw vegan
Prep Time 12 minutes
Cook Time 2 minutes
Refrigeration time 1 hour
Total Time 1 hour 14 minutes
Servings 16 servings
Calories 280 kcal
Author admin

Ingredients

  • 2 cups Dried dates
  • 2 cups shredded carrots
  • 4 oz Pistachios (de shelled)
  • 1/2 cup coconut flour
  • 1 Tbsp stevia
  • 1/2 tsp Sea salt
  • 8 Oz vegan white chocolate chips/wafers (vegan brands include Milkless, Oh! Nuts, King David, Sweet William, VeganSweets, Nestle Toll House)
  • 2 tbsp butter

Instructions

  1. First combine dates and carrots in your food processor and blend ingredients together thoroughly 

  2. Then add pistachios, coconut flour, stevia, and sea salt into the food processor and blend ingredients together

  3. You will likely need to scrap the sides of the food processor a few times to thoroughly combine the ingredients 

  4. Line a sheet pan or baking pan with parchment paper 

  5. Dump the carrot cake mixture onto the sheet pan or baking sheet and manually mold into a rectangular shape (it doesn’t have to be perfect or even fit the size of the pan, just eye ball it into the size you want).

  6. Combine the white chocolate and vegan butter in a large microwave safe bowl 

  7. Heat in the microwave for 30 seconds and stir, repeat until thoroughly melted and combined 

  8. Pour the melted white chocolate mixture on top of the molded carrot cake bars 

  9. Set the entire thing in a cold refrigerator until everything hardens (1 hour) before cutting into approximately 16 portions 

Recipe Notes

Nutrition Facts

Servings: 12

Amount per serving

Calories 280

% Daily Value*

Total Fat 13g 17%

Saturated Fat 5.7g 29%

Cholesterol 9mg 3%

Sodium 172mg 7%

Total Carbohydrate 41.1g 15%

Dietary Fiber 5.8g 21%

Total Sugars 31.5g

Protein 4.6

Vitamin D 1mcg 7%

Calcium 68mg 5%

Iron 1mg 4%

Potassium 406mg 9

Thank you for visiting Anyreasonvegans vegan recipe blog.

Refreshing Delicious Watermelon Sorbet Recipe

Refreshing Delicious Watermelon Sorbet Recipe

Delicious Watermelon Sorbet Recipe

This 3 ingredient fruity frozen treat is free of processed sugar. It’s healthy, delicious, and vegan.

Course Dessert
Cuisine American
Keyword cheap, coconut, comfortfood, dairyfreedessert, easy, fruit, ice cream
Prep Time 15 minutes
Cook Time 0 minutes
Freeze Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 Servings
Calories 180 kcal
Author admin

Ingredients

  • 1/2 Large watermelon
  • 1/2 cup coconut cream
  • 1 Tbsp stevia or sweetener of your choice

Instructions

  1. Cut your watermelon in half, use an ice cream scoop or large spoon to scoop out balls of water melon and place them in a large zip lock bag

    recipe for watermelon sorbet
  2. Set the bag of watermelon scoops into the freezer until thoroughly frozen (4 hours or over night)

  3. Make sure your coconut milk is thoroughly chilled as well before hand. When you open the can you will find the thick white coconut cream at the top. Use a large spoon to scoop it out and discard the clear liquid.

  4. Then combine frozen watermelon, chilled coconut milk, and stevia (or sweetener of your choice) in a food processor or blender and blend until thoroughly combined

    recipe for watermelon sorbet
  5. Serve immediately or store in the freezer!

    recipe for watermelon sorbet

Recipe Video

I absolutely love cold watermelon especially in the warmer seasons. This creamy delicious recipe for watermelon sorbet really hits the spot on a hot day. Additionally this specific watermelon sorbet recipe is free of added sugar. That’s because I prefer to use stevia, however you can use any sweetener you like! 

Watermelon has such a lovely texture for making sorbet. I especially love pairing it with chilled coconut cream. The best coconut cream to use comes from a full fat can of coconut milk. You can find the cans of coconut milk in the Asian food products section or sometimes in the baking isle. 

I like using stevia to sweeten my recipe for watermelon sorbet. However you can use any kind you like, for example coconut sugar, maple syrup, or agave. Another way I love to make my vegan sorbet extra creamy is to use only the cream portion from the can. 

How To Get Coconut Cream From Can

Let me explain how to get the coconut cream to separate from the liquid it’s very simple. First things first, ensure you have the full fat canned coconut milk from the pantry isle. Store it in the coldest spot of the refrigerator over night. I love frosty fruit treats in warmer months

recipe for watermelon sorbet
recipe for watermelon sorbet

The white coconut cream will separate itself from the clear liquid in the cold temperature inside the can. When you open the can you will find the thick white coconut cream at the top. Use a large spoon to scoop it out and discard the clear liquid. Use only this cream for your recipe for watermelon sorbet!

recipe for watermelon sorbet
Scoop fresh watermelon

You only need 3 simple ingredients for your recipe for watermelon sorbet! Ingredients include 1/2 of a medium sized watermelon, 1/2 cup coconut milk or milk if your choice, and 1 tbsp stevia. Stevia can be replaced with sweetener for your choice as well.

Start making your recipe for watermelon sorbet by cutting your watermelon in half, Then use an ice cream scoop or large spoon to scoop out balls of watermelon and place them in a large zip lock bag.

recipe for watermelon sorbet
Add the coconut cream and sweetener

Set the bag of watermelon scoops into the freezer until thoroughly frozen (4 hours or over night). Make sure your coconut milk is thoroughly chilled as well before hand. Then combine frozen watermelon, chilled coconut milk, and stevia (or sweetener of your choice) in a food processor or blender and blend until thoroughly combined. Serve immediately or store in the freezer!

recipe for watermelon sorbet
Serve fresh in the watermelon rind

Thank you for visiting Anyreasonvegans vegan recipe blog.

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Healthy Rainbow Fruit Popsicles Recipe

Healthy Rainbow Fruit Popsicles Recipe

Healthy Rainbow Fruit Popsicles Recipe 

These healthy rainbow fruit popsicles are so beautiful and delicious. I got these really fun popsicle molds and we had a lot of fruit too. The variety of colors of the different fruits is what really makes them pop. 

Also I’ve been trying to find new and creative ways to get my kids to eat healthy. They’re obsessed with popsicles, and these rainbow ones are 99% fruit with just a splash of soy milk. My daughter is only 2 and a half and she gets so excited to eat popsicles.

She loves them so much she actually learned how to say popsicle. Except she says it “popical!” Which is pretty dang close for a toddler saying such a hard word. I love when she eats fruit with its natural sugars as opposed to unnatural added sugars. 

You only need 4 different colored fruits to make these rainbow popsicles. I used 1 cup strawberries chopped, 1 cup mangoes chopped, and 1 cup kiwi fruit chopped. Also 1 cup blueberries, 1 cup soy milk (or milk of your choice), and 2 tsp stevia (optional).

Fruit filled ice pops are so simple to make

Healthy Rainbow Fruit Popsicles Recipe
Healthy Rainbow Fruit Popsicles Recipe

This healthy dessert is so simple to make also. First, chop up the different fruits fresh, you want the juices to bleed together slightly inside the popsicle molds. Sprinkle the fruit with stevia if you like a little extra sweetness. 

Start filling the popsicle molds (makes appropriately 12 – 6 oz- molds). After each layer of fruit use a spoon or the popsicle stock to mash down the fruit (this releases some juice and leaves less air bubbles). Evenly distribute the fruit into the popsicle molds making 4 layers.

Top off the rainbow popsicles with some soy milk, almond milk, coconut milk, or liquid if your choice. Freeze the popsicles for 4 to 6 hours to make sure they are properly hardened. These frozen treats are healthy, plant based, and vegan!

Healthy Rainbow Popsicles

These popsicles are almost all fruit with a splash of plant based milk.

Course Dessert
Cuisine American
Keyword antioxidants, best, citrus, dessert, fruit, healthy
Prep Time 12 minutes
Cook Time 0 minutes
Freeze Time 4 hours
Total Time 4 hours 12 minutes
Servings 12 Popsicles
Calories 39 kcal
Author admin

Ingredients

  • 1 cup chopped strawberries
  • 1 cup chopped kiwi fruit
  • 1 cup chopped mangoes
  • 1 cup blueberries
  • 1 cup soymilk or plant based milk of your choice
  • 2 tsp stevia optional

Instructions

  1. Chop up the different fruits fresh, you want the juices to bleed together slightly inside the popsicle molds

  2. Sprinkle the fruit with stevia if you like a little extra sweetness 

  3. Start filling the popsicle molds (makes appropriately 12 – 6 oz- molds)

  4. After each layer of fruit use a spoon or the popsicle stock to mash down the fruit (this releases some juice and leaves less air bubbles)

  5. Evenly distribute the fruit into the popsicle molds making 4 layers

  6. Top off the popsicles with some soy milk, almond milk, coconut milk, or liquid if your choice

  7. Freeze the popsicles for 4 to 6 hours 

Recipe Video

Recipe Notes

Nutrition Facts

Servings: 12

Amount per serving

Calories 39

% Daily Value*

Total Fat 0.6g 1%

Saturated Fat 0.1g 0%

Cholesterol 0mg 0%

Sodium 11mg 0%

Total Carbohydrate 8.2g 3%

Dietary Fiber 1.3g 5%

Total Sugars 5.8g

Protein 1.1

Vitamin D 0mcg 0%

Calcium 14mg 1%

Iron 0mg 2%

Potassium 121mg 3%

Thank you for visiting Anyreasonvegans vegan recipe blog!