Ingredients
- 16 ounces (1lb) strawberries, tops trimmed off, cut in half
- 1 can (13.66oz) unsweetened coconut cream
- 1 teaspoon pure almond extract
- 3 tablespoons agave/maple syrup
- 1 tablespoon arrowroot powder
- pinch of salt
- 1/3 cup Diamond of California Whole Almonds
- 1/3 cup Diamond of California Pecan Halves
- 1/3 cup Diamond of California Shelled Walnuts
- 1 teaspoon ground cinnamon
- pinch of salt
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon coconut oil, melted
The Steps
- In a medium saucepan, saute the washed and cut strawberries over medium heat until they start to reduce and get soft, about 10-15 minutes.
- Stir in the rest of the filling ingredients and bring to a boil, then reduce and simmer for a few minutes.
- Remove from heat to cool slightly while you prepare the popsicle molds (I like to add mine to a baking sheet to make getting into the freezer easier).
- Pour the filling into the popsicle molds leaving about an inch of space at the top to add the crust. Place in the freezer for about an hour.
- Make the crust by blending/processing the nuts, cinnamon, and salt together until you have a fine texture. Add in the vanilla and coconut oil and pulse until it’s sticky.
- Remove the popsicles from the freezer and add the crust on top of each filling, gently packing it down tight.
- Insert the popsicle sticks into each well and freeze at least 4 hours, preferably overnight.
RECIPE CONTRIBUTED BY @HEALTHYLITTLEVITTLES