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Rose Raspberry Chia Popsicles (Raw, Refined Sugar Free, Vegan)

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Chia Rose Raspberry Popsicles

It’s Popsicle Week over on Billy Green’s awesome blog Wit & Vinegar, which means, essentially, that he’s invited a bunch of bloggers to share their popsicle creations.  Which means, essentially, that it’s the best week ever. Head on over there to check out the full list of popsicles, and then come back here and make these Chia Rose Raspberry delights because they’re so so good.

I recently created a Rose Pistachio Honey chia pudding for a collaboration with Stone Fox Bride, and, after completing a few rounds of recipe testing, I had quite a bit of extra chia pudding on my hands.  Never one to waste, I eyed the pudding, wondering what other ways it’s unique texture could be maximized.  Other ways…like a popsicle.


Once blended, the chia pudding serves to make this popsicle rich and unbelievably creamy (it tastes not as much dairy free as heavy creamed).  You still get all of chia’s amazing health benefits: tons of Omega-3s, healthy fat, fiber and protein.  One of these popsicles boasts almost 30% of your daily requirement for manganese, phosphorous and magnesium (the stress relieving mineral).

The raspberries add a sweet tartness that plays beautifully with the rose.   Honestly, these popsicles are healthy enough to eat for breakfast, and I often go ahead and do just that, reaching for them on those summer days when you wake up already sweaty.

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Rose Raspberry Chia Popsicles

  • Author: Liz Moody
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 6 Popsicles 1x


  • ⅓ cup chia seeds
  • 2 tsp vanilla extract
  • 2 tbsp rose water (available in the international section of most grocery stores, and at many higher end liquor stores)
  • 1.5 cups milk of choice (I love coconut or almond)
  • Pinch of salt
  • 1.5 cups fresh or frozen raspberries
  • 4 tbsp honey (sub maple syrup or rice malt syrup if vegan)


  • Stir together all ingredients save for honey and raspberries; let sit for 4 hours or overnight, stirring once again after 1 hour to prevent clumping.  When the chia seeds have expanded and become a rich, gel pudding consistency, blend with raspberries and honey until very well combined.  Pour into popsicle mold, Champagne flute or Dixie cups, tapping it on the counter to eliminate any bubbles, and freeze overnight (if using Champagne flute or Dixie cups, add popsicle sticks after 1 hour and return to freezer).  To remove, run under warm water for 30 seconds and slide out.  Makes 6 popsicles.

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  1. Tara Gallimore RD MSc @ Plantae Nutrition says:

    I tried these using soy milk as the liquid and they are delicious. Not too sweet and refreshing on a summer day. I used black chia seeds and the popsicles are a beautiful dark pink colour <3. The sweetener I used was maple syrup because I am vegan and live in Quebec. I enjoyed the jelly texture from the blended chia seeds (I didn't even let them soak because I have a Vitamix),but would have preferred to use slightly less, say 1/4 cup. Thanks for a great recipe!

  2. Sam says:

    Came out dark color , used white chai seeds , why ?

  3. Sam says:

    They came out a dirty color
    :-/ don’t know what I did. The chai seeds pack I bought said white seeds. Ant idea

    1. Liz Moody says:

      Hmmm…not sure. Maybe your honey was particularly dark?

  4. Kale & Caramel says:

    These look so delish, Liz! Adore that magenta shade of pink. GLAMOUR <3<3<3!