I am having a serious, rekindled love affair with hazelnuts. That they pair so well with chocolate, could be the reason. Purely by accident (I poured the wrong milk into my smoothie), I discovered I adore them with blueberries, as well. Enter Blueberry Roasted Hazelnut Milk Popsicles!
Nut milks and butters are commonplace in our home, mainly because of the Dude's decade-long affliction, or shall we call it vegetarianism. His worse flare-ups throw him into a state of veganism and everything goes to ish. I kid, I kid! I admire his commitment and passion and he prepares some kick-ass meatless meals, so no complaints here. Plus, I partake in nut milks because I've enjoyed them even as a child. I'll have to share with you the peanut milk my grandmother made when we were little. YUMMO!
But back to hazelnuts and blueberries and these dreamy, creamy, crunchy pops. They are so decadent, it's easy to forget they're only three main ingredients - hazelnut milk, blueberries and date syrup. Even better, the milk and syrup are homemade!
Date syrup is made by blending equal parts water and dates in a high-powered blender and BOOM! The tastiest, creamiest natural sweetener one could have. Here's a quick video how-to from my Instagram feed.
The hazelnut milk is just as easy and an absolute treat, not only in these pops, but in tea, coffee, cookies, ice cream and just straight up. All you need are hazelnuts and water and a high-powered blender. My next scheduled Sweet Tip post will delve into some delicious hazelnuttyness.
In the meantime, feel free to give these Blueberry Roasted Hazelnut Milk Popsicles a try. If not with hazelnut milk, almond or coconut make delicious substitutes. For a super cream, thicker popsicle, add frozen banana, or plain Greek yogurt. Be sure to finish them off with some hazelnut pralines to add a little crunch.
Blueberry Roasted Hazelnut Milk Popsicles
Ingredients
Method
- Place all ingredients in a blender and blend until smooth.
- Pour into popsicle molds, add sticks and top with hazelnut praline.
- Freeze for 6 hours, or overnight.
- Place mold under warm running water to aid in the release of the popsicles.
- Enjoy!
Notes
Goreti says
This looks so good that I had to share the recipe with my daughter. She's really into making frozen popsicles and I know she will love it.
I Sugar Coat It! says
Great! Hope she enjoys it!
Deb|EastofEdenCooking says
Even though the evening fog is rolling in, we have been having warm sunny days that really feel like summer. Making your luscious popsicles sound like a perfect afternoon snack!
I Sugar Coat It! says
Two days of non-stop rain and all-around greyish conditions here. These would be great right about now.
Thalia @ butter and brioche says
I love how healthy and little ingredients these require! Yum!
I Sugar Coat It! says
The date syrup adds a wonderful hint of caramel, which just makes this so much more YUM!
Kelly - Life Made Sweeter says
These look so so pretty! Such a gorgeous color! I love how few ingredients there are too, hazelnuts and blueberry sound perfect together!
I Sugar Coat It! says
I use the hazelnut milk in my chai and my hubs uses it in his coffee. Sooo, good!
Jess @ whatjessicabakednext says
These popsicles look divine! I love the sound of blueberries and hazelnuts - definitely going to try that delicious combo! Loving also how easy to make these are! 😀
I Sugar Coat It! says
Thank you, Jess! Do it, do it! 🙂
Paula says
I'd gobble these in a hurry for two reasons. The flavour combinations are great and I'd hardly be able to wait to get to that nutty bottom! Hoping you are feeling better and stronger every day.
I Sugar Coat It! says
Hahaaa... Never was a better reason to start at the bottom. 😉 Thanks, Paula. Things are slowly getting back on track. xx
Regina says
I love the idea of roasted hazelnut milk as well as date syrup. Dates are a great natural sweetener but so far I thought their use would be limited to recipes using food processor. Do you think it can be used as replacement for honey or maple syrup in most recipes?
I Sugar Coat It! says
How did I miss your comments?? It has worked extremely well for me. The sugars contained are mostly invert sugars, which makes it great for baking. It imparts a caramel-like flavour and tender crumb. Still experimenting with it, but will share some recipes using it soon!