Munch YYC Nut Butter Popsicles

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I am so excited to share this post with you guys! I love collaborating with new local companies who have the same vision as I do, as well as showcasing their amazing products! In May I discovered this amazing local nut butter company called Much YYC. It was love at first sight as soon as I saw their cardamom cashew butter and that their products are 100% organic as well as contain no nasty additives. Of course I just had to do a collab with them because, as you all know I have an obsession with all things to do with real food and nut butter. Lindsey and Matt are the heart and soul behind this amazing company. From my first time meeting them I could tell that real food and good ingredients are extremely important to them, and they are dedicated to delivering us with the best food possible to put into our bodies. You can pick yourself up some Munch YYC nut butter either online or visit them at the East Village Junction all summer!

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As we all know there is nothing better than a nice decadent treat on a cool day. Unfortunately, all of the novelty ice creams we love munching on to keep us cool are full of sugar, chemicals and fillers to give them that addictive and smooth taste. I thought to myself, how can we cool down without filling our bodies with processed sugar and chemicals? Why can’t we enjoy a treat, cool down and do some good for our bodies instead? That is when this idea sparked… popsicles that are organic, coconut milk based, sweetened with honey and have all the delicious taste and nutrients of Munch YYC nut butter. If you are as sweaty as I am right now, I would get your popsicle molds ready and make these amazing little treats!

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Blueberry Cashew Butter
1 can chilled coconut milk
1/4 cup Munch Cashew Butter
1/2 cup frozen blueberries
2 tsp honey
1/4 tsp cardamom powder

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Mocha

1 can chilled coconut milk
1/4 cup vanilla latte almond butter
1 tsp cacao powder
1 tbsp honey
pinch of pink himalayan sea salt

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Chocolate Almond
1 can chilled coconut milk
1/4 cup chocolate almond butter
1 tbsp cacao powder
zest from half an orange
cacao nibs
1 1/2 tbsp honey

Note: All the popsicles begin with the same base and then are blended with different flavours.

Coconut milk base:

Place the can of coconut milk in the fridge and allow for it to cool for at least 3 hours. Once the coconut milk is chilled, empty the contents into a blender or food processor ensuring that all the hardened milk on the sides doesn’t get missed. Puree the coconut milk until a smooth consistency is formed (about one minute). Your base is now ready to add some flavour!

Blueberry Cashew Butter: Add in the blueberries and puree until they are fully combined. Throw in the remaining ingredients and blend again till combined. Pour mixture into popsicle molds and freeze until set. Decorate your popsicle with a light drizzle of coconut butter and a cashew on top.

Mocha: Add all the ingredients into the coconut milk base and blend until fully combined. Pour mixture into popsicle molds and allow for them to set in the freezer. Once set decorate with a drizzle of coconut butter, dark chocolate and cacao nibs.

Chocolate Almond: Add all ingredients except the cacao nibs into the coconut milk base and blend until fully combined. Add the cacao nibs in and quickly blend so they are roughly dispersed through the mixture. Pour the mixture into popsicle molds and allow for them to set. Once they are set, decorate with a dark chocolate drizzle and orange zest.

All nut butters were made and provided by:

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