Strawberry Cheesecake Pops

by Eve Horbol

A summer berry meets frozen treat for the most refreshing pop you'll have all summer! 🍓

Ingredients*

*Makes 6 pops 

  • 1 cup fresh strawberries, hulled
  • 1/4 cup liquid sweetener (we used date syrup)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup raw cashews, pre-soak in hot water for 20 minutes
  • 1/2 cup coconut cream 
  • 2 tablespoons Vanilla Granola Butter
  • Optional: 2 tablespoons sugar if want sweeter
  • ½ cup crushed graham crackers

Instructions

  1. Start by soaking raw cashews in hot water for 20 minutes.
  2. In a blender or food processor, combine the strawberries, 1 tablespoon of maple syrup, lemon juice, and 1/2 teaspoon of vanilla extract. Blend until chunky. 
  3. Rinse the blender or food processor, then combine your soaked cashews, coconut cream, Granola Butter, the rest of the maple syrup, the remaining vanilla extract, and coconut sugar (if using). Blend until smooth and creamy.
  4. Start filling your ice cream molds by alternating to create as many or as little layers as you’d like. Finish off each mold by adding crushed graham crackers.
  5. Insert the ice pop sticks into the molds, making sure they're secure and straight. Freeze for at least 4-6 hours or until fully set.
  6. To remove the ice pops from the molds, you can run warm water over the outside of the molds for a few seconds to loosen them. Gently pull on the sticks to release the ice pops and enjoy!!

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