Strawberry and Matcha Popsicles
Serves: 10
  • 240ml (1 cup) almond milk
  • 50g (1/2 cup) oats (gluten-free if required)
  • 1 very ripe banana
  • 1 tablespoon honey or maple syrup (optional)
  • ½ teaspoon vanilla extract
  • 1½ teaspoons ceremonial grade matcha (I used Pure Chimp Matcha)
  • handful of fresh strawberries
  1. Whiz the almond milk, oats, banana, maple syrup, vanilla and matcha in a blender until smooth. Pour into popsicle/ice lolly moulds until ¾ full.
  2. Wash, hull and slice the strawberries then press them into the edges of the popsicle molds.
  3. Freeze for at least 5 hours or overnight, until solid.
  4. Run under hot water to release from the molds and serve for dessert, a snack or even breakfast!
Recipe by Veggie Desserts at