These Gluten-Free Blueberry Pie Popsicles are it! Lite, flavorful and hydrating. Easy to make and vegan, dairy-free, sugar-free, soy-free and nut-free.
I remember the days when I used to eat pie. There was something about melted blueberries that had me swoon. When melted, blueberries have this sweet thick syrup that alone tastes like pie, even without the crust. As a health factor Blueberries are an antioxidant and just one cup gives you tons of Vitamin K, Vitamin C, Fiber and the mineral Manganese plus Lutein and Gallic Acid which is an anti-viral and anti-fungal. On the taste spectrum – it’s all about pie. And blueberry pie reminds me of summer. A low calorie, low sugar treat that when in season will blow your mind. And guess what? Tis the season!
Tis the season for blueberries, Beyonce and the beach!
I can’t even remember a time where Memorial Day weekend in New York City was so brutally hot that it would force us out to Long Island to get the rays in nothing but a bathing suit, sans shorts, sans tank tops – sans anything that doesn’t belong in a swimming pool. If I really had to think back I would say the last time I remember it being warm on this holiday weekend was when I was still in college which was over ten years ago! But i’m getting off track…we were speaking popsicles, and it’s…
Officially popsicle weather and since I was obsessed with making so many in the previous months, I finally get to blog them all during a season where popsicles are where it’s at!
Lucky you!
I don’t know if I have mentioned this before, but my reason for loving popsicles and making them is because I can control what goes into them. Being on a Candida diet and sugar-free diet – I like everyone else in the world want something sweet. So how do you make a popsicle without sugar and have it tasting amazing?
- First if fruit is involved you stick with a low glycemic fruit.
- A candida diet or Whole 30 diet uses Liquid Stevia as a sweetener and the pure form that is alcohol free goes a LONG way in popsicles. Just a few drops can really make it sweet enough to call it a guilt free sweet treat.
- Plus the less sugar you consume, the less your body needs it or remembers it, so you can use a LOT less without sacrificing taste.
This vision for my gluten-free blueberry pie popsicle inspiration came from someone else’s Instagram account. I get so inspired by other accounts. On one particular account I saw these strawberry yogurt pops. And it wasn’t the ingredients that got me, it was the presentation of the popsicle itself. Stark red, stark white. The drippy stripe pattern is something I wanted to convey myself. And that got me thinking of melted blueberries and using oats as the pie part with coconut dairy-free yogurt. If you were ever to grab a frozen yogurt and the flavor was blueberry, it would have a lite taste, and the perfect toppings in my eyes would be oats and actual blueberries and maybe even some coconut shreds. So I turned that vision into a dairy-free popsicle. This popsicle is a subtle sweetness that is perfect for a hot summer. I would never want something too tart in the hot summer. Because something too tart in dead heat would make me feel dehydrated. I want something refreshing and these were the perfect combination.
Ready to make beautiful music together?
WHAT YOU WILL NEED:
1 cup unsweetened plain coconut yogurt (I used Anita’s)
3/4 cup filtered water
4-6 drops alcohol free liquid stevia ( I use Nu Naturals)
1 cup fresh blueberries
3/4 cup gluten-free oats
DIRECTIONS:
In a microwave safe bowl, microwave the blueberries for 30 seconds to 1 minute and then set aside.
In a high speed blender blend the coconut yogurt, water and stevia and mix till well blended. Pour into a measuring cup and set aside.
In layers pour part of the coconut mixture into the mold about 1/8-1/4 inch full, then add a few pieces of the gluten-free oats and then add a dollop of the blueberry mixture with syrup. Then pour another portion of the coconut yogurt into the mold followed by more oats and more blueberry mixture. Repeat this until the mold is filled to the top. Optional: During the second and third round you can push the oats and the berries down with your finger or a spoon. Do this for all 10 molds.
Cover the mold with the lid, add sticks and add to the freezer. Freeze overnight.
Once frozen run the mold under hot water to loosen the lid. Remove the lid. Then run the mold under hot water to loosen the actual pops, and pull the pops out.
Store pops in the freezer in a ziplock bag for up to 4 months.
TIPS:
-if you need to use more water, go by the 1/8 cup. And use no more then an extra 1/4 cup.
-Remember, the sweetness that you taste from the stevia is going to be a level less sweet once frozen. So if you think it’s too sweet in the liquid mixture form, remember that level will drop.
-If you are allergic to coconut or cannot get Anita’s brand, feel free and use any other non-dairy unsweetened or sweetened yogurt. And if dairy doesn’t bother you, try using an unsweetened Greek yogurt. For all of my popsicles I use a specific coconut base yogurt by Anita’s because her yogurt uses 2 ingredients, and there is only 1% sugar content. There are no yucky additives, or fillers. It is pure. It’s also super tangy which I LOVE and it’s her yogurt that makes all of my popsicles so special. But regardless of what yogurt you use, I know they will all come out amazing!
-If you want to make these really Candida friendly, omit the oats and used cooked millet instead.
–Get My favorite popsicle mold here. : ) It’s the only one I use, and it also comes with the sticks. But if you are like me pushing out popsicles by the week, you will want to buy more sticks. These treats go fast!
Enjoy! xx
- 1 cup unsweetened plain coconut yogurt (I used Anita's)
- ¾ cup filtered water
- 4-6 drops alcohol free liquid stevia ( I use Nu Naturals)
- 1 cup fresh blueberries
- ¾ cup gluten-free oats
- In a microwave safe bowl, microwave the blueberries for 30 seconds to 1 minute and then set aside.
- In a high speed blender blend the coconut yogurt, water and stevia and mix till well blended. Pour into a measuring cup and set aside.
- In layers pour part of the coconut mixture into the mold about ⅛-1/4 inch full, then add a few pieces of the gluten-free oats and then add a dollop of the blueberry mixture with syrup. Then pour another portion of the coconut yogurt into the mold followed by more oats and more blueberry mixture. Repeat this until the mold is filled to the top. Optional: During the second and third round you can push the oats and the berries down with your finger or a spoon. Do this for all 10 molds.
- Cover the mold with the lid, add sticks and add to the freezer. Freeze overnight.
- Once frozen run the mold under hot water to loosen the lid. Remove the lid. Then run the mold under hot water to loosen the actual pops, and pull the pops out.
- Store pops in the freezer in a ziplock bag for up to 4 months.
Summer love & blueberries!
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