I’m guessing you’re here because either a) you’re a tahini lover, b) these are just too cute, or c) you’re an Anything Purple = Love at First Sight kinda person… or d) you’re just a curious foodie…
I must admit, all of the above apply here (and yes, despite being in my thirties, I’m still a sucker for certain shades of purple — no shame ??).
Now I know that pumpkin spice and autumnal recipes are on everyone’s mind right about now… but what can I say, these just won my heart and no way am I waiting till next summer to fill you in! If you love tahini and recipes that come together in 2 minutes flat (and all things purple ? ), I know you’ll LOVE these.
These pops are light and creamy, with only a touch of tahini to pair with the delicious blueberry flavor. I got inspired to make these randomly because of some extra jam I needed to use up (yep, been making those blueberry coconut balls again)…
I used a fruit-sweetened jam — look for brands like St. Dalfour’s or Crofters for an organic version (the latter is what I used here), or just use any blueberry jam you like. Can even go for a homemade version — like this one.
If you’re not a tahini fan but just love the pretty color, feel free to use another light-colored nut or seed butter instead. Skipping the nut butter will result in tasty but icy pops (the “butter” helps to bind the ingredients together and adds a good dose of creaminess).
If you go for fresh blueberries and a sweetener of your own, beware the color will be a lot more dull and the flavor less concentrated (as a jam has a ton of fruit packed in) so I thought jam was an appropriate choice here.
P.S. For those following the blog, you may have noticed I used a popsicle mold here after my little anti-popsicle mold mishap mentioned in this coconut cardamom pops recipe post recently… The reason is that the lovely Canadian company Prana sent me a gift mold as part of a care package.
They don’t sell these particular molds themselves, but it was very kind of them and I’m actually over the moon with these pop makers (unlike the one I got rid of) — they’re easy to care for and make simple, smaller pops, which is totally my style.
If you’re on the hunt for new molds, the closest thing I can recommend are these ones (maybe made by the same company?), which I combined with some wooden sticks (great if you’re handing them out to others and don’t expect the reusable tops back… plus they look pretty classy this way. If you do use the sticks, you have to wait about an hour after freezing to insert them in btw).
- 1½ cups unsweetened almond milk (or use a nut-free plant milk substitute, like coconut, rice, soy, or oat milk)
- ½ cup blueberry jam (I used a fruit sweetened version, or can make your own refined sugar-free -- see notes above recipe for tips)
- 2 tbsp hulled tahini
- ½ tsp salt
- ⅛ tsp raw ground vanilla bean (or a bit of a vanilla bean pod, or pure vanilla extract if you can't find the other options).
- Blend all ingredients in a blender until smooth. Pour into your popsicle mold and freeze overnight or at least 5-6 hours to set. Enjoy!