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Strawberries and Cream Chocolate Popsicles
Vegan, gluten-free creamy popsicles enrobed in chocolate and candied nuts.
Prep Time 30 minutes minutes
Servings 6
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
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.