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WAKE-UP POPSICLES

You may think we’re crazy for eating popsicles at breakfast, but we promise that these are just perfect for hot summer mornings. Grab one before leaving your house and stay cool—and full—all morning.

Preparation time 20 minutes • Freezing time 6 hours

OATMEAL & RASPBERRY POPSICLES

Makes eight 2 × 4-inch (5 × 10 cm) popsicles

⅔ cup (50 g) rolled oats

¾ cup (200 ml) almond milk

1 cup (150 g) frozen raspberries

3 tablespoons agave syrup

2 tablespoons Cashew Butter

⅔ cup (150 ml) coconut milk

1. Place the oats in a small pot over high heat and toast, stirring, for about 1 minute.

2. Stir in the almond milk and cook over low heat for 3 minutes.

3. Remove from the heat and let cool to room temperature.

4. Stir in the raspberries and agave syrup. In a separate bowl, gently stir together the cashew butter and coconut milk. Pour alternating dollops of oat-berry and cashew-coconut mixtures into eight popsicle molds.

5. Freeze for at least 6 hours.

BLUEBERRY POPSICLES

Makes eight 2 × 4-inch (5 × 10 cm) popsicles

1⅓ cups (200 g) fresh or frozen blueberries

3 tablespoons maple syrup

2 tablespoons Cashew Butter

1¾ cups (400 g) plain soy yogurt

1. Place 1 cup (150 g) of the blueberries in a small pot. Add 2 tablespoons of the maple syrup. Cook over low heat for 15 minutes or until the blueberries have broken down.

2. Remove from the heat and let cool.

3. Combine the cashew butter, the remaining ⅓ cup (50 g) blueberries, the remaining 1 tablespoon maple syrup, and the yogurt in a small bowl.

4. Fill the eight popsicle molds three quarters with the yogurt mixture, then top with the blueberry compote.

5. Freeze for at least 6 hours.

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