A recipe for dairy-free, vegan chocolate dipped popsicles and an interview with the author of Purely Pops.

My friend Leanne is a holistic nutritionist in Calgary, Alberta, Canada who creates allergy-friendly whole food recipes on her blog Healthful Pursuit and she’s recently released her newest ebook Purely Pops a 109 page cookbook which features 45 easy and refreshing popsicle recipes that are free from dairy, eggs, nuts, wheat, gluten, grains, bananas, sesame and soy.

Leanne was kind enough to take the time to stop by to answer some questions on her food philosophy and to share a recipe for her chocolate dip ice pops from Purely Pops as well as to offer you all a chance to win a copy.  Welcome Leanne!

Pink Lemonade Ice Pops from Purely Pops by Leanne Vogel

1. Can you tell us a little about how you came to be a holistic nutritionist and start your blog Healthful Pursuit?

My relationship with food was never a healthy one. I pulled myself through countless diets, struggled with disordered eating, and battled with emotions surrounding my food choices. During my road to recovery, I realized that food played such a huge role in how my body functioned. A year later, I was registered at Canadian School of Natural Nutrition where I graduated; with honours, in Holistic nutrition 1 year later.

After graduation, I felt like I knew too much to not share it with the world. With my history of food allergies and an unhealthy relationship with food, I felt that my experiences and approach to healthy living may be of value to many out there struggling with the same issues.

2. On the blog you talk about the “Delicious Pursuit of Living Free”, what does this mean to you?

It’s about showing our community that they CAN live a liberated life on a restricted diet. Food allergies, sensitivities, different eating styles, nothing is too challenging if approached from a place of abundance and creativity. (I cover the creativity piece. You just have to show up!)

Mango Chili Ice Pops from Purely Pops by Leanne Vogel

3. What made you decide to write Purely Pops?

I love popsicles – they’re fun, flavourful and perfect for summer. Only there are so many gunk ingredients in them. Not to mention a lot of ingredients that many people cannot have. Purely Pops is a holistic approach to frozen treats that are free from dairy, eggs, nuts, wheat, gluten, grains, bananas, sesame and soy. It’s your guide to making ice pops with natural sweeteners, real flavors and whole food goodness.

4. What kinds of popsicles can people expect to find in the book?

Ice cream popsicles made from dairy-free homemade milks, like chocolate chip cookie dough, rum and raisin, double fudge and creamsicles, to light popsicles made with cooling fruits, vegetables, and very minimal sweetener.

5. Name three recipes from the book you think everyone should try first.

You absolutely have to try…

Dairy-free Ice Cream Bars: homemade dairy-free milk coated with lightly-sweetened chocolate,

Chocolate Chip Cookie Dough: grain–free cookie dough balls surrounded in dairy-free ice cream

Carrot Orange Ice Pops: the combination of orange, carrot, lemon, turmeric and cayenne pepper is my favorite cleanse-supporting approach to summer treats

Continue to Content

Yield: 6 Servings

Chocolate Dip Ice Pops from Purely Pops by Leanne Vogel

Prep Time: 20 minutes

Inactive Time: 8 hours

Total Time: 8 hours 20 minutes

“Dairy Queen Dilly Bars were one of my favorite desserts growing up. I would patiently pick off the hard chocolate coating before devouring the vanilla soft serve. You can do the very same thing with this recipe…if the mood strikes”

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Ingredients

For the Chocolate Dip Pops:

• 2 cups cashew cream base (see recipe below)
• 1 teaspoon alcohol-free vanilla extract
• ½ cup cacao powder
• 6 Tablespoons melted coconut oil
• 2 Tablespoons coconut nectar
• ½ teaspoon alcohol-free vanilla extract
• Pinch of sea salt

For the Cashew Cream Base:

• 2 cups water
• 1 cup raw cashews
• 2 Tablespoons coconut nectar
• 1 Tablespoon chia seeds
• 1 ½ teaspoons alcohol-free vanilla extract

Instructions

Make the Cream Base:

1. Add all the ingredients for the cream base to the jug of your blender. Blend on high for 1 minute.

Make the Ice Pops:

1. Combine cream base with vanilla extract. Divide mixture between the ice pop molds, filling all the way up to the fill line. Cover with ice pop tops and transfer to the freezer to chill for 8 hours.

Make the Chocolate Sauce:

1. Once frozen, line a clean plate with parchment paper and set aside. Combine cacao powder, coconut oil, coconut nectar, vanilla and sea salt in a small bowl. Mix until smooth.
2. Remove ice pops one at a time from the ice pop mold. Working quickly, hold the ice pop over a clean bowl and pour the prepared chocolate sauce over the ice pop, rotating it and allow the chocolate to pour off of the ice pop quickly. The chocolate will harden very quickly.
3. Transfer the ice pop to prepared plate and place in the freezer. Repeat with remaining chocolate until all ice pops are complete.

Notes

Gluten-Free, Grain-Free, Vegan, Paleo

Reprinted with permission from the author.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 306Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 3mgSodium: 161mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 7g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Did you make this recipe?

Please rate it, leave a comment below, or Pin it for later.

You can connect with Leanne on Facebook , Twitter, Pinterest  and her blog Healthful Pursuit.

GIVEAWAY

Leanne has generously offered to send one lucky reader a copy of Purely Pops for free!  Enter below for a chance to win a copy.  She’s also offering all Gourmande in the Kitchen readers a 25% coupon code to purchase Purely Pops that's valid until August 19th.  That's a total of just $7.50 for the book when you use the code GOURMANDE at check out!   

This giveaway is over.

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.