Healthy 100% Natural Rainbow Popsicles {gluten, dairy, egg, nut, soy & refined sugar free, vegan & paleo} - These healthy rainbow fruit popsicles are 100% natural, made with no artificial dyes or food colourings. Just wholesome, plant-based ingredients. They are gluten, dairy and refined sugar free, as well as vegan and paleo. But most importantly, these fruit popsicles are absolutely delicious – the perfect refreshing summer ice cream treat.

Healthy 100% Natural Rainbow Popsicles (Gluten & Dairy Free, Vegan, Paleo)

These healthy rainbow fruit popsicles are 100% natural, made with no artificial dyes or food colourings. Just wholesome, plant-based ingredients. They are gluten, dairy and refined sugar free, as well as vegan and paleo. But most importantly, these fruit popsicles are absolutely delicious – the perfect refreshing summer ice cream treat. NOTE: The prep time does not include the freezing time.
Course Dessert
Cuisine Dairy Free, Gluten Free, Paleo, Vegan
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 5

Ingredients

For violet layer:

  • 1 1/2 cup (160 g) blueberries
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp almond milk

For pink layer:

  • 1 cup (125 g) raspberries
  • 1 tbsp maple syrup
  • 1 tbsp almond milk

For red layer:

  • 1 cup (145 g) strawberries
  • 1 tbsp maple syrup
  • 1 tbsp almond milk

For orange layer:

  • 3 medium (or 4 small) apricots
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp almond milk

For yellow layer:

  • 1 cup (145 g) pineapple chunks, fresh or frozen, thawed
  • 1 tbsp maple syrup
  • 1 tbsp almond milk

For green layer:

  • 1 packed cup (40 g, 5 - 10 leaves) swiss chard, stalks removed
  • 1/2 packed cup (10 g, 5 - 7 sprigs) mint, leaves only
  • 1/2 cup almond milk
  • 1 tbsp lemon juice
  • 3 - 4 tbsp maple syrup

You will also need:

  • 5 plastic cups
  • 5 popsicle sticks

Instructions

For violet layer:

  1. In a small pot, simmer the blueberries and lemon juice on medium-high heat until the blueberries soften and release their juice (about 5 minutes).
  2. Pass the softened blueberries through a sieve to remove the skins and seeds.
  3. Add the maple syrup and almond milk to the blueberry juice and mix well.
  4. Transfer ~1/8 cup of the blueberry mixture into each plastic cup and freeze for at least 45 minutes. The mixture should be firm but not solid to touch before the next layer is poured on.

For all other layers:

  1. In a food processor or using a hand blender, blend all ingredients for each layer and pass the mixture through a sieve to remove any skin or seeds.
  2. After 45 minutes and if the violet (blueberry) layer is firm but not completely frozen, pour the pink (raspberry) layer on top of it (~1/8 cup per layer), and freeze for another 45 minutes or until the top layer is firm but nor solid to the touch.
  3. Repeat the procedure for the remaining layers in the sequence red (strawberry), orange (apricot), yellow (pineapple) and green (swiss chard + mint).
  4. Once the final layer is added, freeze for 45 minutes.
  5. After 45 minutes, all layers should be firm but not yet completely solid. Insert the popsicle sticks.
  6. Freeze overnight.

Serving:

  1. Remove the popsicles from the plastic cups by running cold water over the outer surface of the cups (or gently heat them with your palms).
  2. Enjoy!