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.
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
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.