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2 tsp Maca Powder
2 tsp of Macqui Powder
2 tsp Acai Berry Powder
1 tsp Coconut Sugar
2 cup + 4 tbsp of plain Greek yoghurt
20 fresh or frozen raspberries
1 tsp of vanilla extract
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.
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