I have tried a few ice pop options with strawberries. And this one was a winner! You won’t find any cashews or coconut cream is needed for this recipe. Instead I have used blanched almonds.
It turned out creamy and delicious with a nice strawberry flavour. If you like a stronger strawberry flavour, I recommend to use less water and more strawberries.
Since I love chocolate, I added some chocolate drizzle to the finished ice pops. But they still taste amazing without it 🙂
Makes approx. 10 ice pops:
For the ice pops:
1/2 cup (70g) blanched almonds (soak them in water for at least 8 hours, then rinse and drain)
3/4 cup (105g) dates, pitted
1 3/4 cup (440ml) water
2 cups (200g) strawberries
For the chocolate sauce:
40g cocoa butter (or coconut butter or coconut oil)
1 tablespoon and 1 teaspoon finely ground coconut sugar
2-3 tablespoons FAIR-TRADE cacao or cocoa powder
Preparation:
1. Blend all ingredients but the strawberries in a strong blender until smooth. Then add the strawberries and blend again. Let the dates soak in the water for a while if needed.
2. Transfer mixture into ice pop molds. Cover with lid, insert ice pop sticks and place in freezer until firm (if you let the filling firm up a little in the freezer, the sticks won’t ‘fall’ into the mold as much).
3. For the chocolate sauce, place all ingredients in a cup and place the cup in a bowl with hot water. Stir to dissolve. I have used a small icing bottle to drizzle the sauce over the ice pops.
4. Store in freezer in container with a layer of waxed paper between the ice pops.
Enjoy! 🙂
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
