How to Make Chia Seed Popsicles

When summer’s heat lingers longer than expected and you’re searching for a frozen treat that feels both indulgent and intentional, these balsamic-blueberry chia popsicles answer the call. In this version, plump blueberries are paired with balsamic vinegar, honey and a touch of black pepper, then folded into a creamy chia-seed-vanilla base and frozen into vertical pops. The result: a treat that’s part vibrant fruit, part elegant dessert, part wholesome snack.

Because the ingredient list is seemingly simple—blueberries, balsamic vinegar, honey (or alternative sweetener), chia seeds, vanilla and a dairy-free or minimal dairy base—the popsicles qualify as gluten-free (assuming all your packaged items are certified). They also lean into clean-eating territory by using real fruit, seeds for texture and no refined-sugar bulk. Served in popsicle molds, they bring visual appeal, satisfying chill and unexpected flavor depth.

These aren’t your average ice-cream bars. The balsamic adds tang and complexity, the black pepper (if included) gives a subtle edge, and the chia seeds create a velvety texture that balances the fresh fruit. Whether you’re prepping ahead for hot afternoons, looking for dessert with fewer regrets, or simply want a frozen snack that feels elevated, these chia pops deliver.

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Chia Seed Popsicles

Popsicle Ingredients

• 1 tablespoon coconut oil
• 1 ½ cups blueberries
• 2 teaspoons coconut sugar
• 2 ½ cups plus 2 tablespoons raw honey, divided in half
• 1 tablespoon balsamic vinegar
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sea salt
• ⅓ cup chia seeds
• 2 cups coconut milk
• 1 teaspoon vanilla extract
• Special equipment: Popsicle mold

Making Chia Seed Popsicles

1. Melt coconut oil in a saucepan over medium heat. Add blueberries and saute to blister. Add coconut sugar, half of the raw honey, and balsamic vinegar. Gently stir and let reduce slightly. Add freshly ground black pepper and sea salt and stir. Let cool.
2. In a large bowl, mix chia seeds, coconut milk, vanilla extract, and the rest of the raw honey, and stir.
3. Divide the cooled blueberry mixture into each popsicle mold, and top each mold with chia seed mixture. Place popsicle sticks and freeze for at least 6 hours.
4. Once frozen, rinse under warm water to unmold. Share with a friend!

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Chia Seed Popsicle Nutrition Facts

*Estimated per popsicle (recipe yields 8 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 popsicle
Calories	≈ 320 kcal
Protein	≈ 3 g
Carbs	≈ 40 g
Sugar	≈ 35 g
Fiber	≈ 2 g
Fat	≈ 18 g

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Chia Seed Popsicle Variations & Tips

• Sweetener swap: Use maple syrup or coconut nectar in place of honey to make the pops fully vegan while maintaining natural sweetness.
• Blueberry alternative: Replace blueberries with raspberries or blackberries for a different berry profile; adjust balsamic amount to taste.
• Balsamic intensity: For more tang, use a white balsamic vinegar or reduce the balsamic slightly to suit your preference for sweetness vs. tang.
• Spice twist: Add a pinch of ground cardamom or cinnamon for an autumnal spice hint, complementing the fall vibe of the recipe.
• Chia texture control: For smoother pops, increase chia soaking time before freezing (up to 10 minutes) so the seeds swell and the base becomes more pudding-like.
• Make ahead & store: Freeze in individual molds and once fully frozen, pop out and store in a freezer bag for up to one month—grab one when you need relief from the heat.

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Best Chia Seed Popsicle Pairings

• Fresh mint sprigs: Serve alongside or insert a mint leaf into each popsicle mold before freezing for visual and flavor lift.
• Gluten-free almond shortbread cookies: The buttery crunch complements the acid-fruit popsicle as a little dessert plate.
• Sliced strawberries or melon bowl: A fresh fruit side that echoes the berry theme and keeps the treat light and summery.
• Iced herbal tea (hibiscus or mint): A chilled drink pairing that keeps the atmosphere cool and refreshing alongside the pops.
• Light sparkling water with lime: Clean and crisp, it serves as a palate cleanser after the rich balsamic-berry flavor.

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When to Make Chia Seed Popsicles

• Hot-weather desserts: A go-to for summer evenings when you want something cold, dark-fruit rich and not overly heavy.
• Outdoor pool or beach snack: Freeze molds ahead and bring to the poolside or picnic to serve chilled and impressive.
• Clean-eating dessert option: Serve these to guests who prefer gluten-free or real-food sweets—no refined sugar required.
• Kids’ treat time upgrade: A smarter alternative to standard popsicles that still delivers fun and flavor for children (and adults!).
• Make-ahead party dessert: Freeze a tray, pop out the molds, and bring out when guests arrive—a sophisticated finishing touch with zero warm-up needed.

Video credits
Produced & Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Megan Stone
Recipe and Styling by: Merce Muse