1large avocado (cut in half, peeled & stone removed)
2handfuls of spinach
1tinlight coconut milk
1green apple (cored and diced)
Maple syrup or xylitol (for candida friendly version) to taste (around 1 tbsp)
Around 1/3 cup of your favourite granola
Water (I used around ½ cup)
1. Place avocado, spinach, coconut milk, apple and one kiwi fruit (peeled and roughly diced) in a blender and whizz for a few minutes until the mixture resembles smoothie consistency. Start adding the water (a little at a time) whilst the blender motor is still running. You’re looking to achieve the consistency of a thick creamy smoothie. Add maple syrup or xylitol and blitz again (the amount of sweetener you require will depend on your personal preference of how sweet you’d like your popsicles to be).
2. Transfer the smoothie mixture from the blender into a pouring jug (to make it easier to fill up the popsicle moulds) and set aside.
3. Peel and slice the second kiwi fruit into rounds (I prefer to leave the skin on for extra fibre but it’s a matter of personal choice). Place the kiwi rounds inside each popsicle mould (one per mould) and press firmly against the popsicle wall.
4. Fill the ice lolly moulds with the smoothie mixture three quarters up, gently insert the ice lolly sticks and place the moulds in the freezer for 10 minutes.
5. Remove the popsicles from the freezer, sprinkle a layer of granola (around 1 tbsp for each mould) and pour in more smoothie to fill the mould all the way up to the top. Repeat for the other popsicles.
6. Freeze the popsicles for at least 4 hours. To ease the popsicles out of the moulds, I leave them on the kitchen worktop for around 5 minutes to let them thaw just a little bit. I find that this way they come out from the moulds a lot easier.