On the face of it, this is a recipe for Mango Coconut Popsicles by the super talented chef My Vegan Minimalist. But really, this is a recipe for everlasting summer. Blend a bit of the tropics (coconut, banana and mango) with our creamy hemp seed milk to make the perfect popsicle, then dip it in dark chocolate and sprinkle them in cocoa nibs and coconut. We want you to eat these with grass between your toes, sun (read: rain) on your skin, speakers blaring, sprinklers on. But we also want you to keep making these all year long – when the kids are back at school, university libraries are full and it’s no longer acceptable to leave work at 4PM for an Aperol Spritz (dark times) – for an endless taste of summer.

1

Blend coconut milk, Good Hemp Creamy Seed Milk and vanilla extract until smooth.

2

Spoon 1/8 cup of coconut mixture into your popsicle moulds.

3

Freeze for 20 minutes.

4

In the meantime, prepare your mango mixture by blending the rest of the ingredients (banana, mango, water, orange juice, lime juice, maple syrup).

5

Pour the mango mixture over your slightly frozen coconut mixture.

6

Freeze overnight and top off with desiccated coconut, melted dark chocolate and cocoa nibs before serving.