Sugar free – Gluten free – Lactose free – Vegetarian – Vegan

Vegan blueberry, almond and yoghurt popsicles



30 min


  • 4 vegan almond yoghurts, 125 g each
  • 100 ml almond milk
  • 200 g blueberries
  • 4 wooden sticks


Put the yoghurts in a bowl, wash and set aside their containers.

Wash and roughly chop the blueberries with a knife, taking care not to turn them into a puree. Put the blueberries in a bowl.

Mix the yoghurt with the almond milk. Fill the yoghurt containers you have set aside with this mixture, leaving space at the top for the blueberries.

Arrange the chopped blueberries in the containers.

Put a stick in each container, shake lightly to mix up a little, without moving it completely. This way, the yoghurt and blueberries will go to different parts.

Put in the freezer for 5 hours. Remove, heat the container with your hands and take the popsicles out of the molds.