Delicious Living
  • 16 ounces fresh strawberries (washed and hulled)
  • Sweetener, agave or honey (to taste)
  • 1/4 cup cashews (raw)
  • 1/4 cups macadamia nuts (raw)
  • 3-4 medjool dates, pitted
  • 1/2 cup coconut milk
  • 1/2 tablespoon fresh lemon juice
  • 1/2 tablespoon vanilla extract

Strawberry Shortcake Pops

Jennifer Brewer | Delicious Living
  • Prep Time: 15 mins
  • Cook Time: 150 mins
  • Total Time: 165 mins
  • Serves: 8 people
  • Calories per serving: 99

Nobody will believe that these luscious treats are dairy-free, gluten-free, and sweetened only with dates (though if your berries aren’t quite ripe enough, you can always add a bit of sugar). Layers look nifty, but to save time, you can fill molds with strawberry mixture and swirl in the cashew mixture with a chopstick; freeze until set. If you want straight strawberry, just skip steps 2 and 3 entirely.

  1. Pulse strawberries in a food processor until fully puréed; taste and add sweetener if necessary. Divide strawberry mixture among eight 3-ounce pop molds. Freeze for 30 minutes.
  2. In a food processor, pulse cashews, macadamia nuts, and dates until well ground. Add coconut milk, lemon juice, vanilla, and a pinch of salt; blend until smooth and creamy.
  3. Pour mixture on top of frozen strawberry layer. Insert sticks. Freeze until set, about 2 hours.

PER SERVING: 99 cal, 6g fat (3g mono, 0g poly, 2g sat), 0mg chol, 1g protein, 11g carb, 1g fiber, 0mg sodium

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