Collaboration with Rawnice
Swedish company Rawnice makes your smoothies, smoothie bowls, and vegan sweets so much more beautiful with their vegan, natural, nutrient-rich, and taste-neutral vibrant colour powders. And also my Pink Pitaya protein popsicles! Along with the Pink Pitaya powder provided to me for this collaboration, they also offer many other varieties such as Black Carrot, Beetroot, Spirulina, Charcoal, etc. You can find Rawnice’s color powders here.
You’ll get a 20% discount on all of their products with the code flymetotheveganbuffet20.
Rawnice also produces delicious clean vegan protein powders, and I got the chance to try their Vanilla Caramel Plant Protein Powder for my recipe creation. We love it! The newest addition to the range is the Chai Flavour Plant Protein. You can find more information about the protein powders here.
What do you need for the Pink Pitaya protein popsicles?
For our collaboration, I decided to create delicious and beautiful homemade popsicles. You don’t need an ice cream machine for this. Besides the colour powder (Pink Pitaya or any other pretty colour from Rawnice) and the protein powder, you will need:
- Whippable vegan cream (Make sure it says “whippable” on the package, otherwise, the cream is not suitable for making ice cream. I have had good experiences with Alpro and Oatly, which can be found in the refrigerated section of well-stocked supermarkets).
- Vegan white chocolate (I love the White Vanilla from IChoc).
- Cocoa butter (It makes the melted chocolate more liquid, making it easier to work with).
- Ice cream moulds*
PINK PITAYA PROTEIN POPSICLES
- 125 ml whippable vegan cream
- 1 tablespoon protein powder see blogpost
- 1-2 teaspoons pink pitaya powder see blogpost
- pinch of salt
- 160 g vegan white chocolate
- 1 tablespoon cocoa butter
- 1-2 teaspoon pink pitaya powder for dusting
- Whip the vegan cream, then add the protein powder and Pink Pitaya powder. Whip briefly again.
- Fill the mixture into ice cream moulds and insert the sticks. Let it freeze in the freezer for at least 1.5 hours.
- Break the chocolate into pieces and melt it with the cocoa butter in a double boiler. This means you have a pot with hot water and place or hang a smaller pot with the chocolate inside. The chocolate may not come into contact with the water. Once it starts melting, turn off the heat and stir until the chocolate is melted.
- Now, pour it into a glass and dip the frozen popsicles into it. Let it drain briefly and place them side by side on parchment paper. Finally, use the remaining chocolate to create a pattern over the popsicles using a spoon.
- Then, sprinkle some Pink Pitaya powder over it using a tea strainer.
- The popsicles can be enjoyed immediately or stored airtight in the freezer.
What an amazing colour, right? Check out Rawnice and get 20% off with code flymetotheveganbuffet20!
You like the pink pitaya protein popsicles? Then you might also like these homemade no-churn ice cream recipes: