These chia chai banana popsicles may contain just 5 ingredients, but they’re a wonderful, nutritious combination that is completely new to us! Both kids and adults will love the cool creamy backdrop complimented by warm flavor notes. This recipe is a Sweet entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Mimi Chang.
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
This frozen dessert combines some of my favorites. Chia seeds are an obsession in our family – addictive and healthy! And as fall comes around, chai tea seems more and more appropriate with its spicy notes of ginger, cinnamon, cardamon, cloves and black pepper. Rather than make it labor intensive by adding all of the chai spices individually, I opt to infuse the coconut milk by steeping actual tea bags. The chia seeds, chai and banana go so well with the richness and sweetness of the coconut milk. My kids love these chai-infused banana popsicles, but honestly, they are so, so “adult-friendly” as well. I love putting a novel twist on foods/treats we all know so well.
Special Diet Notes: Chia Chai Banana Popsicles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, nut-free, soy-free, vegan / plant-based, vegetarian, and optionally paleo.
- 1 11-ounce package So Delicious Dairy Free Original or Lite Culinary Coconut Milk*
- 2 chai tea bags
- ⅓ cup chia seeds
- 1 tablespoon pure maple syrup, or your favorite sweetener to taste (some like them sweeter)
- 1 banana, sliced into thin discs
- Heat the coconut milk in small saucepan until it comes to an active simmer. Remove from the heat and dunk the tea bags in. Press tea bags gently to extract maximum flavor and let steep for 5 minutes.
- Remove the tea bags. Stir in the maple syrup, then the chia seeds, and allow the coconut milk to cool to room temperature as the chia seeds soak/expand.**
- Once cooled, pour a bit of the coconut milk-chia mixture into the wells of a popsicle mold, add a banana slice, and repeat this two step process until the molds are filled.
- Freeze until solid, about 3 to 4 hours.
**If you aren't a fan of the texture of whole chia seeds in pudding, blend the mixture after soaking.