Vegan Blueberry Pie Popsicles
I slept for 11 hours last night. I had a dream that my two best girlfriends and I went to Disney World — a new section based on Fern Gully. Including giant trees and rivers and fairy people. We spent a good deal of time sliding through a water park surrounded by glistening mossy glens, enormous magenta petunias and rather large and friendly bumblebees.
I woke up lying on my belly.
Logan was already awake, checking his emails in the living room. I padded over to lay on top of him. I squeezed him as we laughed and baby talked about breakfast. He got his wild-man hair cut a couple of days ago. I kissed him around his ears a thousand times then jumped up to make breakfast. I dug out the juicer and started macerating a giant fresh juice. Whole watermelon, cucumber, apple, lemon and orange.
We both drank two glasses. Cold and sweet like a canon-ball into a clear lake.
I cut on the range, blue-white flame crackling awake. Our eggs are so beautiful. Speckled brown and almost translucent blue. I crack them into our cast iron pan, whites spreading and yolks jiggling sunnily. I popped a couple slices of our favorite gf bagels into the toaster.
This is our little game we play in the morning. Can we time the chemex coffee to be ready right as the eggs and toast are finished? I quickly mash avocado onto our bagel halves, serve the eggs and sprinkle himalayan pink sea salt over everything.
Our couch is right next to the biggest window in our house. We like to eat breakfast there, set our big red enamel coffee mugs on the windowsill, watch as mockingbirds flit in and out of the blueberry bushes. We scroll through the news.
Everything is calm and bright and serene here, with this steaming cup of coffee. Logan and I cover ourselves in the same light blanket, my feet prodding gently at his calves like a cat. I glance over a couple pages of the graphic novel we’re currently reading: The Graveyard Book Volume 2.
I find myself in such a state of equanimity. The air flowing in from the open window is sweet. The ceiling fan gently moves soft air throughout the room. Our rainbow colored wall hanging sways.
This is the kind of Sunday I live for. Freedom, space to be with my husband, laughter and an excellent simple meal.
A much needed respite after Logan’s extreme exhaustion all week. Not to mention that I’ve been feeling particularly vulnerable lately. Which has resulted in some minor cry-fests. I feel immensely blessed to have a lover so kind and clear-sighted as Logan. He grounds me and challenges me and holds me. And he’s such sassy lil peach, too.
This popsicle recipe was created purely for my own delight. Logan despises popsicles (sensitive teeth). So I know if I’m going to make popsicles it better be a damn good recipe. Because I’m going to have to crush them all myself.
Let’s just say I tend to eat two of these at a time.
Blueberry pie is one of my favorite things in the world. Juicy, melting, bright fruit sandwiched between buttery layers of caramelized pie crust? I can’t resist. But in the Summer I really can’t be bothered with the hours of prep it takes to make a (gluten free, dairy free) pie. It usually results in disappointment. Aint no gf/df pie going to make me oo and aa like a good ol tradition one.
Plus I’ve been so busy lately that a recipe process that takes longer than 5 minutes makes me cringe.
These vegan blueberry pie popsicles are intensely fruity, creamy, quick and taste remarkably similar to good ol' homemade blueberry pie! I know. It's pretty amazing, actually. Who knew the simple addition of dried wild blueberries, cinnamon and cardamom would take these to the next level? Plus they only take 5 minutes to blend together. Then a minimum of 2 hours of freeze time. I think that’s pretty fast for popsicles!
I hope y’all enjoy these!
Vegan Blueberry Pie Popsicles
Created by Renee on June 24, 2016
Intense blueberry flavor + creamy coconut milk + granola! The perfect popsicle to get you through the dog days of summer.
- Prep Time: 5m
- Total Time: 2h 5m
- Yield: 10 standard popsicles
- 3 cups frozen blueberries
- 1 cup coconut cream, chilled
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/2 cup dried wild blueberries
- 1 cup granola (i think lightly sweet vanilla / cinnamon varieties are best)
- Add all of your ingredients, except for the granola, to the bowl of a high powered blender. Blend until creamy and totally smooth.
- Fill your popsicle molds up half way. Then add a teaspoon of granola to each pop mold. Top each pop off with the rest of the blueberry cream and another sprinkling of granola.
- My pop mold comes with a top that sets the popsicle sticks into the pops before you stick them in the freezer. If you don’t have a guide, freeze for 30 minutes or so before adding your popsicle sticks. Freeze for a minimum of 2 hours (they really freeze up that fast!). To remove, run the pops under warm water until you can pull them loose one by one. Enjoy!