Matcha Green Tea Raspberry Popsicles

Anybody else bothered by the fact that the world around us is trying to snuff out summer before its time? Every year I feel more and more cheated as school starts earlier, fall merchandise takes over stores, and pumpkin recipes start to come out of the woodwork (sigh).

I'm not done with summer, folks, and I'm not ready to give in to candy corn quite yet. On top of that, it's still stink'n hot here where I live. With that in mind, let's fight fire with fire and yet another popsicle recipe. Take a hike pumpkins. It's not your turn yet.





These Matcha Raspberry Popsicles are the perfect snack to take a stand against fall madness and continue to enjoy the end of a fabulous summer. They are just the right amount of sweet, creamy, and fruity. The addition of matcha powder adds a beautiful earthy green tea flavor that you've gotta try. Think, green tea latte with a luscious fresh raspberry swirl.



I simply added matcha green tea powder to the coconut cream mixture I like to use for popsicles.



Then I swirled in some homemade raspberry jam in the middle.





The popsicles get topped off with more matcha coconut cream and swirled again.


The green tea flavor really comes through in these pretty popsicles and melds perfectly with the gorgeous raspberry swirl - a match made in heaven. Or should I say, a matcha made in heaven. 😉

Matcha & Raspberry Popsicles

Makes about 8 medium popsicles

INGREDIENTS
2 cans coconut cream
1/2 Tbsp matcha green tea powder
1/4 cup sugar
2 tsp vanilla extract
1 half pint jar raspberry jam (I used homemade using this recipe)

DIRECTIONS
1. In a high speed blender combine the coconut cream, matcha powder, sugar, and vanilla. Blend until smooth and all flecks of matcha are incorporated.
2. Pour matcha mixture into popsicle molds about 1/3 of the way up. Freeze for about an hour.
3. Add 1 Tbsp raspberry jam to each popsicle mold and gently swirl into matcha layer with a butter knife.
4. Top off each pop with your matcha mixture and gently swirl again through all three layers.
5. Freeze 4 hours or until completely frozen.