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.
Strawberry Shortcake Pops
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Ingredients
- 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
Instructions
- 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.
- 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.
- Pour mixture on top of frozen strawberry layer. Insert sticks. Freeze until set, about 2 hours.
Recipe Notes
Nutrition Facts
Strawberry Shortcake Pops
Amount Per Serving
Calories 99
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 2g
10%
Monounsaturated Fat 3g
Total Carbohydrates 11g
4%
Dietary Fiber 1g
4%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 99 cal, 6g fat (3g mono, 0g poly, 2g sat), 0mg chol, 1g protein, 11g carb, 1g fiber, 0mg sodium
