A refreshing way to add 10 grams of plant protein to your summer snack routine. Bright red raspberries and probiotics make this treat one you won’t mind your kids enjoying often. This simple five-ingredient popsicle is blended, freezer-ready, and free of gluten, dairy, eggs, soy, peanuts, and tree nuts. It’s also vegan, top-8-free, Whole30 and Paleo friendly.
Summer treat alert! A cool, wholesome snack your kids will appreciate after a day of playing outside.
Between biking, swimming, and outdoor games, my kids want something tasty that also fills them up. This recipe delivers on all three.
I love fruit popsicles, but I wanted something with extra benefits. Adding a chocolate plant-protein booster was the perfect match for smoothies and popsicles alike. The powder blends easily and brings protein, fiber, and probiotics without added sugar beyond natural sweeteners.
Each scoop delivers about 10g of plant-based protein to help fuel summer activities. It also contains inulin (chicory root fiber), chia seed, cocoa, natural vanilla flavor, toasted carob, monk fruit sweetener, and a probiotic strain. That combination gives flavor, texture, and some digestive support — all without extra refined sugar.
I chose frozen raspberries for a thicker, less watery texture — fresh berries work too, but frozen helps the mixture set up nicely. Use full-fat canned coconut milk for creaminess; it’s available in the Asian or international aisle. Shake the can well before opening so the cream and liquid are well combined.
The recipe is incredibly easy: toss the ingredients in a blender, blend until smooth, pour into molds, and freeze. The hardest part is waiting for them to set.
There was a little leftover in the blender, and my kids and I enjoyed it like a thick smoothie. It’s delicious straight from the blender or frozen on a stick. Raspberries give a beautiful color and fresh flavor while the chocolate note complements without overpowering. If you prefer a stronger chocolate taste, add another scoop of the chocolate protein powder and thin with a bit more coconut milk if needed.
I hope these protein popsicles — simple, allergy-friendly, and satisfying — become a favorite snack this summer.
Raspberry Chocolate Protein Popsicles
6 popsicles
10 minutes
10 minutes
A simple, protein-rich popsicle that’s gluten-free, dairy-free, egg-free, soy-free, peanut-free, and tree nut–free. Vegan and suitable for many dietary preferences.
Ingredients
- 1 ripe banana
- One 12‑oz package frozen raspberries
- 1 cup full‑fat canned coconut milk (Asian aisle)
- ½ tsp vanilla
- 1 scoop chocolate plant-based protein powder
- Optional: 2–3 tsp pure maple syrup or agave, if additional sweetness is needed
Instructions
- Place all ingredients in a blender and blend until completely smooth. Taste and add optional sweetener if desired.
- Pour the mixture into popsicle molds and freeze until solid, about 6 hours or overnight.
- To release popsicles, run warm water briefly over the outside of the molds and slide them out.
- Yields approximately 6 popsicles, depending on mold size.
- Leftover blended mixture makes a great thick smoothie to enjoy immediately.
Notes
Recipe inspired by a chocolate cherry smoothie concept; adapted here for a raspberry chocolate protein popsicle.
If you’d like a coupon for protein powder, check the brand’s promotions. Pin this recipe so you can find it again, and explore other allergy-friendly ideas on your favorite recipe boards.
The author received product consideration to develop this recipe; the opinions and recipe content are original.