This 4-ingredient Matcha Manuka Chia Popsicle recipe combines matcha powder, Manuka Honey, coconut water, and chia seeds for a delicious, immune-boosting, gut-healing snack that is fun, refreshing and super easy to make!
This is a sponsored post written by me on behalf of Pacific Resources International. The opinions and text are all mine. The Manuka product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!
Move over matcha latte, there’s a new way to matcha! We’re cooling it way down, all the way actually- and we’re enjoying our matcha frozen this time. These Matcha Manuka Chia Popsicles are like insanely easy to make. You may have seen my PINEAPPLE COCONUT AÇAÍ CHIA ICE POPS, a very popular recipe this past summer, and I’m betting this green version will be just as popular because, well #matchalove.
Ok, so let’s just dive right in- because I am sure you’re wondering about me posting a recipe on Healthy Little Vittles that includes honey. Technically- if you’re a vegan enthusiast, honey is off limits because it is produced by an animal. And I totally get that, and respect those who don’t consume honey for that reason. I, however, believe that if the honey is genuinely sourced it can have a ton of health benefits, especially for someone (like me) who has gastrointestinal and inflammatory issues. Pacific Resources International (PRI) not only supplies their Manuka Honey from New Zealand, which don’t allow any GMOs by the way, they source their honey from sustainable beekeepers and donate a portion of every purchase to GloryBee’s Save the Bees initiative to inspire positive change to ensure the future of honey bees.
Before PRI introduced me to Manuka Honey, I didn’t know there was a difference really. I thought honey was honey. But then I learned that Manuka Honey has extensive health benefits, including wound healing, aiding in oral health, digestive health, immune support, boosting energy, and more!* For me, this was especially intriguing. Evidence shows Manuka Honey may support gut health as a prebiotic and its anti-inflammatory properties may also positively impact inflammatory bowel disease.* Studies also demonstrate Manuka as an alternative treatment in fighting bacteria such as Helicobacter pylori (H. pylori). and Clostridium difficile (C. diff).* To me, that’s a whole lotta reasons to include it in my diet.
Manuka is the only honey that exhibits non-peroxide activity due to the Methylglyoxal (MGO) component, basically MGO is a substance in Manuka Honey that attacks germs and other invasive bacteria in your body.* You’ll notice a 5+ on the label signifying the concentration of MGOs, the higher the number, the more health benefits can be expected from consuming the honey.*
So not only do we have the sweetest superfood honey here, we also have one of the highest antioxidant-rich foods- matcha, omega fatty acid-rich, protein-packed chia seeds, and electrolyte heavy coconut water. Basically this snack/dessert is Superman in popsicle form. These Matcha Manuka Chia Popsicles are perfect if you’re starting to feel under the weather to help boost your body’s natural defenses with natural superfoods that also happens to taste delicious!
Before you start, you’ll want to make sure you have a popsicle mold, I used this one. I like to place my popsicle molds onto a small baking sheet to make transporting them into the freezer easier- mostly because I’m super clumsy and I know I’ll spill it everywhere, lol. You also want to make sure you insert the popsicle sticks in before you pour in the mixture.
Then I’ll pour the coconut water into a 2 cup glass measuring cup and pop it into the microwave for about a minute to warm it up so the honey melts. You can alternatively do this stovetop if you wish. I find that using a measuring cup to make the popsicle “brine” is best so that I can easily pour the mixture into the molds. Next, I add the honey and stir until it’s dissolved. Whisk in the matcha powder and then lastly add the chia seeds.
If you’ve ever made chia pudding, you’ll know that the chia seeds tend to sink to the bottom and you’ll have to stir/shake it up occasionally until the pudding starts to gel up. You’ll have to do the same here too. I let the popsicle mixture sit on my counter and I whisk it every few minutes for about 15-20 minutes until the chia seeds start to absorb the liquid before pouring into my popsicle mold. You want as little free liquid on the top as possible, otherwise the chia seeds will sink to the bottom of the mold and your chia seeds will just be on the top of the popsicles (which isn’t a huge deal I suppose, I just prefer my chia seeds throughout).
Then pour the popsicle mixture into each well, cover (if your mold has a cover), and freeze! I like to do this right before I go to bed and then they are ready the next day- shoot you can even enjoy a Matcha Manuka Chia Popsicle for breakfast… all good stuff, all good stuff :).
*information provided by Pacific Resources International
- 2 cups Coconut Water
- 1/4 cup raw white chia seeds
- 2 teaspoons matcha powder
- 2 tablespoons Manuka Honey from Pacific Resources International
- In a glass measuring cup, measure 2 cups of coconut water.
- Warm the coconut water in the microwave (alternatively you can do this stovetop) for 1 minute.
- Stir in the Manuka Honey, until it disolves.
- Whisk in the matcha powder.
- Carefully whisk in the chia seeds.
- Let the mixture sit on your counter for about 15-20 minutes, whisking frequently to avoid the chia seeds sinking to the bottom. The mixture will be ready to pour into your popsicle molds when the chia seeds gel up and no longer sink to the bottom.
- Place your popsicle molds on a baking sheet, then pour the mixture evenly into your popsicle mold. I used this popsicle mold.
- Place into the freezer until firm, preferrable overnight and enjoy!