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Strawberry Chocolate Popsciles
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Strawberries and Cream Chocolate Popsicles

Vegan, gluten-free creamy popsicles enrobed in chocolate and candied nuts.
Course Dessert
Prep Time 30 minutes
Servings 6

Equipment

  • Blender
  • Popsicle Molds

Ingredients

Candied Nuts

Strawberry Ice Cream

  • 1 cup cashews soaked for 2 hours
  • 1 1/4 cup almond milk
  • 1/2 cup young coconut meat
  • 1/2 cup lakanto or xylitol
  • 1/4 cup coconut oil melted
  • 1 tsp freeze dried strawberry powder
  • 1 tsp beet powder
  • 1 tsp sunflower lecithin
  • 8 drops strawberry essence
  • 5 drops vanilla essence
  • 1/4 tsp high mineral salt
  • 1/2 cup freeze dried strawberries, chopped

Instructions

Candied Nuts

  • Rinse nuts really well and strain.
  • Add all ingredients in a bowl and mix well until combined.
  • Place on a lined dehydrator tray and dehydrate at 115 for 24 to 36 hours.
  • Once dry, process in a food processor until a crumble consistency.

Strawberry Ice Cream

  • Blend all ingredients except freeze dried strawberries until smooth.
  • Add freeze dried strawberries and combined with a spatula.
  • Pour ice cream into popsicle molds and freeze overnight.

Assembly

  • Melt dark chocolate and add candied nuts until combined.
  • Remove popsicles from freezer and run under hot water on both sides until popsicle easily removes from mold.
  • Using a tall mug, dip popsicles in dark chocolate and hold for a few seconds. Place on tray lined with parchment paper and set in the freezer.