What is the purpose of beet powder in these Sweet Beet Pops?

Beet powder is used to give these popsicles their vibrant color and a subtle earthy sweetness, enhancing both their visual appeal and flavor profile.

Can I use fresh coconut meat instead of frozen for these pops?

The recipe specifically calls for frozen coconut meat to achieve the desired creamy texture when blended. Using fresh might alter the consistency.

How long do the Sweet Beet Pops need to freeze before they are ready?

After pouring into molds, the popsicles need to be placed in the freezer overnight to ensure they are fully set and firm.

What's the best way to drizzle the chocolate onto the popsicles?

Once the popsicles are removed from their molds and placed on a baking sheet, use a spoon to drizzle the melted vegan dark chocolate over each one until all the chocolate is used.

How should I store leftover Sweet Beet Pops?

After the chocolate has hardened, store the popsicles in an airtight container in the freezer. They are best enjoyed within a few weeks.

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Sweet Beet Pops
[Vegan, Gluten-Free]

HT By: Hallie and Reya Tobias

Author Bio

Raw, vegan, and gluten-free treats and cakes. Hallie and Reya Tobias are the founders of Nibs... Read More

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Vibrant pink Sweet Beet Pops, made with beet powder and coconut, standing upright on a white surface, each drizzled with melted dark chocolate.

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Sweet Beet Pops [Vegan, Gluten-Free]

Dairy Free

These popsicles are the perfect sweet treat to cool off with on a hot day. They taste like rich, creamy coconut and sweet vanilla, which makes them almost impossible to stop eating. But that's O.K. because they are also super easy to make.

Ingredients You Need for Sweet Beet Pops [Vegan, Gluten-Free]

2 cups frozen coconut meat
1/2 cup unsweetened coconut milk
1/4 cup maple syrup
1 tablespoon vanilla extract
2 teaspoons beet powder
1/4 cup melted coconut oil
2 ounces vegan dark chocolate, melted

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How to Prepare Sweet Beet Pops [Vegan, Gluten-Free]

In your blender, combine all the ingredients except for the coconut oil and blend the mixture until it's creamy.
Add the melted coconut oil and blend to incorporate it and scrape down the sides as needed.
Pour the cream into 12 popsicle molds and place these in your freezer overnight.
The next day, melt the chocolate using a double boiler and set it aside.
Remove the popsicles from the molds and them place on a baking sheet.
With a spoon, drizzle the melted chocolate over each popsicle until all the chocolate is used up.
Return the pan to your freezer to harden for about 10-15 minutes.