From Liz Moody, author of Glow Pops, here’s a white chocolate and strawberry frozen pop combo!  Some of Moody's recipes blend chia seeds into a pulp to add a creamy texture without milk, and others mix in whole chia seeds to add a healthy little crunch.  This pop goes for the crunch of chia seeds!  These tiny seeds, rich in omega-3s and fiber, are Moody’s secret ingredient to making frozen pops creamy or crunchy, and good for you. In this frozen pop, the strawberry pureé layers with the white chocolate cream and chia seeds to deliver a rocket pop of brain- and body-boosting fun! 

In a small saucepan, melt the cacao butter over low heat, stirring frequently. Transfer to a blender; add the dates, milk, vanilla and salt; and blend until very smooth. 

Place the chia seeds in a large glass jar or other container, then pour the milk mixture over them. Stir thoroughly and let sit for 30 minutes, until set into a gel. Meanwhile, purée the strawberries in a blender until smooth, adding water 1 tablespoon at a time as necessary to reach the desired texture. 

In alternating layers, fill the molds with the chia mixture and strawberry purée. Freeze for 1 hour, then insert sticks and freeze for at least 4 hours more, or until solid.

Recipe reprinted from Glow Pops. Copyright © 2017 by Liz Moody. Book and cover photograph copyright © 2017 by Lauren Volo. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.