This recipe from my new book, Food: What the Heck Should I Eat? will be a family favorite! Gelatin powder adds a sneaky protein kick to these sweet frozen treats. They’re perfect as post-workout recovery fuel, and an easy and delicious way to get important nutrients into busy kiddos. You’ll need ice pop molds for these. Click here to view PDF.

2¼ cups full-fat coconut milk
2½ teaspoons unflavored gelatin powder
½ cup maple syrup (optional)
zest of 1 lemon
½ teaspoon ground cardamom
1 teaspoon alcohol-free, gluten-free pure vanilla extract
1/8 teaspoon sea salt
½ cup fresh or frozen raspberries

Step 1
Place ¼ cup of the coconut milk in a medium heatproof bowl. Sprinkle the gelatin over it and set it aside to bloom for 5 minutes.

Step 2
Heat the remaining 2 cups coconut milk with the maple syrup, lemon zest, cardamom, vanilla, and sea salt in a saucepan over medium-high heat for five minutes. Whisk the softened gelatin into the saucepan and continue whisking until all of it is dissolved.

Step 3
Allow the mixture to chill for 15 to 20 minutes. Place 3 to 4 raspberries in each ice pop mold, then fill with the liquid. Place the pops in the freezer to set for a minimum of 4 hours.