We adore this popsicle recipe from Sophie at The Green Life, who writes amazing plant-based, whole-food seasonal recipes. Sophie says that her recipes are mostly vegan, often gluten-free and always made with the most natural, wholesome, nourishing ingredients. Take a look at this incredibly inspired and healthy alternative to your average popsicle, served in the Falcon serving tray. A little treat for the entire family to enjoy this Summer...
½ cup soft dates, pitted (about 11-12 dates or 115 g.)
2 tbsp raw cacao powder
Small pinch of sea salt
1 cup cashews, soaked for 2-3 hours (or 30 min in hot water)
¼ cup plant-based milk (almond, cashew, coconut, etc.), the thicker the better
¼ cup pure maple syrup
¼ tsp ground vanilla powder
2 tbsp melted coconut oil
2 tbsp lemon juice
- Place the almonds in a food processor and blend on high until you get a powder/coarse flour. Add the pitted dates, cacao powder and sea salt and blend again until combined. The dough should be sticky and should hold together when pinch. If it's too dry, add one or two more dates and blend again.
- Optional step: Make the strawberry puree by blending ½ cup strawberries in a blender. Pour about one spoonful of the puree into each popsicle mould.
- Drain cashews and rinse well. In the same blender, blend together the remaining strawberries (2 cups), cashews, milk, maple syrup, vanilla, coconut oil and lemon juice until smooth and creamy. The filling should be quite thick. Pour into your popsicle moulds, on top of the strawberry puree, leaving some space for the chocolate mixture.
- Add bits of the chocolate "dough" into each mould, reserving some for the tops of the popsicles.
- Using a stick, carefully press down to insert the chocolate dough into the creamy filling. Insert the sticks and then top with the remaining chocolate mixture.
- Place in the freezer to set, about 5-6 hours. To remove the popsicles, run the moulds under hot water until you can easily pull them out.