Vanilla and berry superfood pops
In a medium bowl, combine the Maca, Maqui and Acai berry powder with 2 cups of the yoghurt and coconut sugar. Mix well.
Fill popsicle moulds approximately ¾ of the way with the mixture, tapping firmly on your bench to settle the mixture into the end.
In a separate, smaller bowl, combine the remaining 4 tbsp of yoghurt with the raspberries and vanilla extract. Mix well.
Finish filling the moulds with the raspberry mixture.
Insert wooden sticks until about ¾ of the way down the mould, and place in the freezer for a minimum 6 hours (ideally overnight) before serving.