Strawberry Cheesecake Popsicles (Vegan)
Serves 6
20 mins prep
270 mins Chilling Time
290 mins total
These strawberry cheesecake popsicles are a perfect combination of creamy, fruity, and refreshing. They're made with less than 10 simple ingredients and are dairy-free, vegan, and refined sugar-free. A healthy crowd-pleaser for all ages!
Ice Cream Filling
Strawberry Coating
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Ice Cream Filling: Cover the cashews and pitted dates with filtered water and let them soak for 2 hours or overnight. If short on time, you could cover them with boiling water for at least 15 minutes. Rinse, drain, and add them to a blender with the remaining ice cream ingredients and blend until completely smooth.
Pour the mixture into silicone ice cream molds and insert the wooden popsicle sticks. Please note that due to the creamy texture of the filling, I do not recommend using regular popsicle molds as they might stick and be difficult to remove. Place flat in a freezer for about 4 hours to firm up.
Strawberry Coating: Add the strawberries, coconut milk, maple syrup, and chia seeds to the blender (no need to rinse the blender). Blend until smooth and pour into a tall glass (to make dipping easier).
Assemble: Once the popsicles are completely firm, remove each popsicle from the mold and dip it into the strawberry mixture. Place on a flat parchment paper-lined dish and return to the freezer for 30 minutes to firm up.
Enjoy and store leftovers in an airtight container in the freezer for up to 3 months. Defrost over the counter for 30 minutes before eating.
