Raspberry Cream Popsicles
- 1 cup cashews, soaked overnight
- 1 can coconut cream, refrigerated overnight (sub full fat coconut milk)
- 1 cup fresh raspberries
- 3 tablespoons maple syrup
- 1 tablespoon beet juice (for color)
- 1 teaspoon vanilla extract
- 1/4 tsp salt
- 1 cup yogurt, greek yogurt or thick coconut yogurt will work
- 1 cup freeze dried raspberries
- 1 cup roasted and salted pistachios
- Drain your soaked cashews. Drain the water and scoop out the thick white coconut cream from your refrigerated can. Add cashews and coconut cream to a blender or food processor.
- Add in maple syrup, beet juice, vanilla extract, and salt to the blender. Blend until very smooth.
- Divide your fresh raspberries between 6 popsicle molds. Pour the cream into each mold, shaking or tapping the mold occasionally to get the liquid to sink to the bottom.
- Once filled, add on popsicle sticks and refrigerate over night.
- Add freeze dried raspberries and pistachios to a bowl, and hit with something heavy to crumble it into pieces. Add this mixture to a plate or a wide, shallow bowl.
- Run the popsicle molds under warm water until the popsicle can slide out. Dip the tip of each popsicle into your yogurt, and press the yogurt into the raspberry/pistachio crumble.
- Lay each popsicle onto a cookie sheet covered in parchment paper. Do this for all popsicles. Freeze for another 2-4 hours.
- EAT UP!
It’s here. Spring. Summer. Sunshine. All the good things in life. It astounds me how much better my mood is when it’s warm outside. Something is triggered inside of me, and I feel like I’m ready to start really living again. It’s like every winter I somehow get amnesia and forget that it will ever be sunny again. I forget that winter always makes way for spring, and spring to summer.
Since spring decided to greet me warmly (get it… warmly. ha.), I decided to offer it a symbolic gesture of the friendship we will have in the warm days to come. I decided to make the season’s first popsicle. But this is no ordinary popsicle. This is more like a creamsicle, or a vanilla fudgesicle even. But guess what… IT’S DAIRY FREE. And pretty dang healthy. So that’s great.
The best part about making popsicles at home is that you know exactly what goes in them, and therefore you can control the sweetness level. So these aren’t sicky sweet. They are creamy, sure, and dreamy, duh, but they aren’t going to give you a headache. And you won’t need 10 gallons of water after you eat one. The creaminess of the popsicle is complimented perfectly with the tart taste of the raspberries, and the salt of the pistachios. I have a feeling that this whole spring thing, is gonna turn out quite lovely. I also have a feeling that I’m gonna be making these popsicles on the reg.