Blue Spirulina & Blueberry Popsicles

**Ingredients:**

- **For the Popsicle Base:**

  - 1 can (400ml) full-fat coconut milk

  - 2 tablespoons @theorganiclabs blue spirulina powder

  - 2-3 tablespoons maple syrup (or any sweetener of choice)

  - 1 teaspoon vanilla extract

- **For the Blueberry Filling:**

  - 1 cup fresh or frozen blueberries

  - 1-2 tablespoons maple syrup (or to taste)

  - 1 tablespoon lemon juice

  - 1 teaspoon cornstarch (optional, for thickening)

**Instructions:**

1. **Prepare the Blueberry Filling:**

   - In a small saucepan, combine the blueberries, maple syrup, and lemon juice.

   - Cook over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices (about 5-7 minutes).

   - If you prefer a thicker filling, dissolve the cornstarch in a little bit of water and add it to the blueberry mixture, stirring constantly until it thickens.

   - Once done, remove from heat and allow the filling to cool completely.

2. **Make the Popsicle Base:**

   - In a blender, combine the coconut milk, @theorganiclabs blue spirulina powder, maple syrup, and vanilla extract.

   - Blend until the mixture is smooth and the spirulina is fully incorporated, giving the mixture a beautiful blue color.

3. **Assemble the Popsicles:**

   - Pour a small amount of the blue spirulina mixture into each popsicle mold, filling them about halfway.

   - Add a spoonful of the blueberry filling to the center of each mold.

   - Top off each mold with more of the blue spirulina mixture until they are full.

   - Insert the popsicle sticks and gently tap the molds on the counter to remove any air bubbles.

4. **Freeze:**

   - Place the popsicle molds in the freezer and freeze for at least 4-6 hours, or until fully set.

5. **Serve:**

   - Once frozen, remove the popsicles from the molds by running warm water over the outside of the molds for a few seconds.

   - Enjoy these refreshing, nutrient-packed blue spirulina and blueberry popsicles on a hot summer day!