Roasted Blackberry Matcha Pops

These Pops are made

With fresh blackberries, slow-roasted to thicken their juices and bring out their natural sweet flavor.

Top them off with coconut milk infused with soothing honey, earthy green tea, and vanilla beans scraped straight from the pod.

These high-quality, natural ingredients will definitely

satisfy your not-too-sweet tooth…



Roasted Blackberry Matcha Pops

WHAT (8 pops)
  • 2-6 oz. packages organic blackberries
  • 5 tablespoons maple syrup
  • 1 vanilla bean, seeds scraped out
  • 1 can coconut milk
  • 1 tablespoon matcha powder - sifted
  • 1 teaspoon vanilla extract

Preheat oven to 425 degrees F.
1 Mix together; blackberries, 3 tablespoons honey, the seeds of 1 vanilla bean. Place this on a lightly greased baking sheet. When the oven comes up to temperature, roast the berries (25 minutes)
Remove berries from oven and lightly smash them with a fork. Set the berries aside to cool. As the berries cool the juices will thicken.
2 In medium mixing bowl; vigorously whisk coconut milk, sifted matcha, vanilla extract, and remaining 2 tablespoons honey together. Transfer mixture to a liquid measuring cup.
Spoon the cooked berries (2 tablespoons) equally into each of 8 popsicle molds. Carefully top the matcha coconut milk mixture over each of the fruit-filled popsicle cavities. Leave a 1/4″ allowance at the top to allow the pops to expand during freezing.
3 Place the lid on the popsicle molds, then carefully insert the popsicle sticks, straight down, into each of the open slots. Leave 1″ of each popsicle stick above the lid. Freeze (at least 4 hours) until completely hardened.


If you have difficulty removing them from the molds, run the outside of each popsicle mold under warm water to help the popsicles release.



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