A tasty and healthy snack to cool down during the upcoming hot summer days: adaptogenic moon milk coconut popsicles in the flavors vanilla, chocolate and lavender / butterfly pea. 

They are inspired by Ayurveda, easy to make, vegan and refined sugar-free.
The base is made from coconut milk, a plant-based milk full with healthy fats with a rich taste and a creamy texture.

Raw cacao contains a lot of magnesium, iron and antioxidants plus a chemical that makes you happy and gives you energy: Fenylethylamine.

What's great about these popsicles is that you can customize them according to your needs by adding adaptogens. You can make a nice relaxing popsicle with adaptogens such as Ashwagandha and Tulsi to unwind after a long day.
If you are working on your thesis or have long days of meetings at the office which require focus, then adaptogens such as Lion's Mane and Brahmi are very nice. And if you can use some extra energy, you can add adaptogens like Maca and Moringa.

A treat for warm days: adaptogenic moon milk coconut popsicles 

Vanilla

1 can coconut milk
1 tsp Madagascar (Bourbon) vanilla powder
dash Himalaya salt
maple syrup to taste

1 tsp I am focused adaptogens
 
 

Chocolate

1 can coconut milk
1 tbsp raw cacao powder
maple syrup to taste
 
1 tsp I am energized adaptogens
 
 

Lavender / Butterfly pea

1 can coconut milk
1 tbsp strong Lavender tea
1 tbsp strong Butterfly pea tea
maple syrup to taste
 
1 tsp I am calm adaptogens
 
 

How to make them:

Use full-fat coconut milk (not light coconut milk, which is too watery)

Depending on your type of popsicle mold, you can make about 6 popsicles with 1 can of coconut milk.

 
Mix the ingredients per popsicle flavor in your blender and pour into a sealed container or pan that you put in the fridge for a few hours.
You get the creamiest popsicles when the mix freezes as quickly as possible. This prevents it from forming a lot of ice crystals which cause hard pieces.
So use a cold as possible mix and also put your empty popsicle mold in the freezer for a few hours in advance.
When you take the mix out of the fridge again just before you pour it into the popsicle mold, stir everything quickly, so that all the ingredients are well mixed.
 
Place the filled popsicle mold in the freezer and put in the wooden sticks after half an hour.
Freeze for 4 hours or until firm enough.

Consistency and taste

* The blue popsicles are made with lavender tea and butterfly pea tea. It is best to use strong tea in a small amount so that you add as little water as possible to the coconut milk. The less water, the creamier the popsicles will be.

 Butterfly pea makes a beautiful blue color and the flowers themselves have a relaxing effect, just like lavender. 
 
* To make the chocolate popsicles, use a sieve for the cacao powder to prevent lumps.
 
* The adaptogen blends above are a suggestion, of course you can also use the I am focused blend for the chocolate popsicles or whichever flavor you like. 

The I am energized blend has the most pronounced taste of the three, so it works best with ingredients that have a dominant flavor such as chocolate. Taste in between and add more cacao powder or maple syrup if necessary. 
 
 
 
To easily remove the popsicles from the ice cream mold, leave it on the kitchen counter for 5 minutes.