First things first. If you grew up in the 80s or 90s like me, did you ever have one of those toys/pets where you’d plant some seeds in its head and ‘grass’ would grow out of it and look like hair? If you have no idea what I’m talking about, watch this YouTube clip. If you know what I’m talking about, how fun where they?
On Instagram profile, my name is Anthea or An-ch-ch-chia. Why? Because young kids tend to call me Anchia because they can’t pronounce ‘th’, chia seeds are nutritious powerhouses and those chia pets are bring back fond memories!
It’s only a few days until the Easter break and I’m so excited to get away for a mini camping break with my partner’s family. It will be nice to have a break from technology and have some down time… well, I’ll be relaxing in between frockling and ‘pretending’ fairies exist when babysitting my partner’s young cousins. These chia popsciles symbolise everything that I want Easter to be – a time to rebalance with healthy food (chia pudding), a bit of fun (raw carrot cake stars) and a bit of luxury (chocolate tops)!
If you’ve never had chia popsicles before, they are a really fun and versatile treat. I love them because I really get to savour every bite. You can either eat them like a normal popscile, or take a bite at a time and let the frozen bits melt in your mouth and transform into a chia pudding texture! And they are healthy enough to have for breakfast… everyday! I used The Chia Company’s chia seeds to make these popsciles. Did you know that many chia seeds you buy in Australia in shops are not actually from Australia? The Chia Co is an exception as their seeds are grown sustainably in the Kimberley region of Western Australia! During festivities like Easter, it’s really easy to get whisked away by sparkly things in the shops… that are often made in China in unfair and bad conditions. It’s so important to be conscious of our consumerist behaviours and buy local and from ethical companies.
Anyway, what is everyone else doing for Easter? Do you have a favourite Easter treat that deviates from the typical hot cross buns? Let me know in the comments xo If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
This post was sponsored by The Chia Company. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
- 1 cup drinking coconut milk for a lighter version or canned coconut milk for a more decadent version
- 3 tablespoons The Chia Co chia seeds
- 1 tsp rice malt syrup, to taste
- ¼ tsp vanilla bean powder or extract
- ¼ cup grated carrots, loosely packed
- ½ cup walnuts
- ¼ cup dates, pitted (if they are hard, soak them in water for 2 hours beforehand then drain
- 1 tsp cinnamon ground
- ½ tsp ginger ground
- ½ tsp nutmeg ground
- ½ cup chopped dairy free chocolate
- Rose petals, pistachios, puffed amaranth or anything colourful you have in your pantry
- To make the chia pudding, add all ingredients to a bowl and mix with a fork. Set aside in the fridge for 1 hour.
- To make the raw carrot cake, add all ingredients to a small food processor and whizz until just combined. Remove mixture and roll out or flatten on a lined chopping board or plate. Using a cookie cutter, cut out desired shapes. Gather and re-flatten the remaining mixture and repeat.
- Slide carrot cake shapes on the surface of popsicle moulds ensuring there is no air between the carrot cake and surface.
- When the chia pudding has thickened, carefully spoon mixture into moulds making sure you do not dislodge the carrot cake shapes. Insert popsicles sticks and freeze.
- After 4 hours or when the popsicles have frozen, melt chocolate over a double boiler and prepare decorations. Remove popsicles from moulds, dip each in chocolate and sprinkle with decorations. Eat immediately or return to the freezer and store in an airtight container for up to 2 weeks.