Leprechaun Lollipops and St. Patrick’s Day Fun

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We’re getting in the mood for all things green here in honor of St. Paddy’s Day. Confession: I have not a drop of Irish blood in me, but I’m obsessed with Ireland, so I love making this holiday special for Travis.

This year, we had so much fun with this lollipop idea from Parents magazine. First, insert lollipop sticks into kiwi slices.

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Place 1 bar of vegan white chocolate (such as Charm School Chocolate) in the microwave for about 30 seconds, until melted.

Dip each kiwi slice in the white chocolate, then press into a dish of green sprinkles.  Alternatively, try yellow (gold) sprinkles or rainbow color, which also fit with this holiday theme!

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Transfer to a plate lined with parchment paper and chill in the fridge for about 5 hours, or until set.

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While we enjoyed this Emerald Isle treat, we also did a little learning! Travis’s class has been working a lot on tracing letters at school, so we did a St. Patrick’s-themed word trace.

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Writing and spelling is so much fun with this St. Patrick’s Day Word Tracer worksheet! For more educational resources, visit Education.com!

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Travis was so proud of his ability to follow along, since the letters were smaller than his school worksheets. He loved discovering that this word spelled “luck!”

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Finish off the St Paddy’s snack with a video clip of Irish dancing or a quick rundown of Irish symbols like the shamrock or the pot of gold.

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Kiwi Frozen Yogurt Bark

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Memorial Day is behind us and the weather is hot and that can only mean one thing… We need frozen desserts! This non-dairy frozen dessert is healthier than ice cream, and fun to make besides.


  • 2 cups plain non-dairy yogurt
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon agave nectar
  • 5 kiwi fruit
  1. In a large bowl, whisk together the yogurt, cocoa, and agave. Set aside.
  2. Peel and slice the kiwi fruit.
  3. Line a baking sheet with foil or parchment paper, and spread a layer of the yogurt mixture evenly. Top with half of the kiwi slices, then repeat the layers.
  4. Freeze completely before breaking into chunks.

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