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Simple Mills - Summer Sweets

Cake Meets Popsicle...Count us in!  These cool treas are grain free, gluten free & refined-sugar free.

 

Key Lime Popsicle:

Prep time: 1 hour
Total time (including freeze time): 6 hours
Yields: 6 popsicles

1 can full-fat coconut milk
2 Tablespoons lime zest
¼ cup lime juice
¼ cup maple syrup
1 teaspoon vanilla extract

 

Pie Crust Crumble:

1 cup Simple Mills Vanilla Cake Mix
2 Tablespoons palm shortening
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 Tablespoon water

 

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Add all of the key lime popsicle ingredients to a blender a puree until smooth. Pour the batter in the popsicle mold until it is about ¾ of the way full. Place in the freezer for about 45-60 minutes while you prepare the crust.
  3. Add the cake mix and palm shortening to a bowl and use a fork to mix and create a coarse meal. Add the rest of the ingredients and combine until mixture forms into a ball.
  4. Place the crust on the parchment paper and use your hands to spread the dough about 1/8 inch thick.
  5. Bake for 10 minutes and let cool completely. Break in to large pieces and run through the food processor or blender and pulse until it reaches a coarse meal.
  6. Remove the popsicles from the freezer and add 1-2 tablespoons of crust on top. Gently pack the crust in with your fingers and then carefully add the popsicle stick.
  7. Freeze for 4-6 hours or until frozen. Carefully run under some warm water to loosen from the mold. Eat immediately or store in the freezer.

Notes: Depending on the size of the popsicle mold you may have some additional popsicle batter or pie crust.

 

Chocolate Cake:

Prep time: 30
Cook time: 10
Total time (including time to freeze): 6 hours
Yields: 6 popsicles

1 cup Simple Mills Chocolate Cake Mix
2 Tablespoons palm shortening
1 teaspoon vanilla extract
2 Tablespoons water

 

Chocolate Cherry Popsicle:

1 can full-fat coconut milk
1 cup pitted fresh cherries or frozen
¼ cup cocoa powder
¼ cup maple syrup
1 tsp vanilla

Chocolate Shell and Toppings:

¼ cup coconut oil
¼ cup
2 tablespoons maple syrup
¼ cup shredded coconut (optional)

 

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Add the cake mix and palm shortening to a bowl and use a fork to mix and create a coarse meal. Add the rest of the ingredients and mix until everything is combined.
  3. Place the crust on the parchment paper and spread the dough about ½ inch thick. Bake for 10 minutes and then cool to room temperature. Use your hands to crumble the cake in to small pieces,
  4. Add all the popsicle ingredients to a blender and puree until smooth.
  5. Fill the popsicle mold halfway and then top with about 1-2 tablespoons of chocolate cake. Fill with more batter until you are about ¾ full and add more chocolate cake crumbles
  6. Use a knife or toothpick to mix the cake crumbles in to the batter some. Add the popsicle sticks and let freeze for 4-6 hours.
  7. When popsicles are frozen melt the coconut oil in a small saucepan and add the cocoa powder and maple syrup and whisk to combine. Let cool to room temperature.
  8. Pour the chocolate shell in a small cup and then dip the popsicle in the chocolate shell and then quickly top with the shredded coconut. Eat immediately or store in the freezer.

Notes: Depending on the size of the popsicle mold you may have some additional popsicle batter or pie crust.

Courtesy of Simple Mills: Key Lime Pie Popsicle and Black Forest Popsicle

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