Strawberry Cheesecake Popsicles
These icy treats have been shared with us by Jemma Gray from The Healthy Journey. They have a delicious strawberry puree top, creamy cheesecake filling and a crunchy nutty base. Yum! You can play around with the flavours and use whatever fruit is in season.
Recipe Tester Feedback: "I liked these very much. Luscious and refreshing!" - Erika
No: Gluten / Dairy / Egg
Preparation Time 10 minutes + 3 hours soaking time
Freezing Time 2 hours
Can be frozen
- cashew nuts - 50g, these will require soaking as per Step 1
- strawberries - 125g
- maple syrup - 20g, or sweetener of choice
- coconut cream - 110g
- vanilla - 1 tsp, extract
- almonds - 40g
- desiccated coconut - 15g
- dates - 3, medjool, pitted
- Place cashews (50g) into a small bowl. Cover cashews with water and leave to soak for 3 hours.
- Place strawberries (125g) and maple syrup (20g) into mixer bowl. Program 5 minutes / 100C / Speed 1.5.
- Puree for 30 seconds, starting on Speed 5 and gradually increasing to Speed 8.
- Divide 2 tablespoons of strawberry puree between the 4 popsicle moulds – 1/2 tablespoon per mould.
- Add the drained cashews, coconut cream (110g) and vanilla (1 tsp) to the bowl. Program 1 minute / Speed 8.
- Pour the mixture into the popsicle moulds on top of the strawberry puree.
- Place a popsicle stick in each mould and place in the freezer for 2 hours.
- In the meantime add the almonds (40g), coconut (15g) and dates (3) to the bowl. Mix Speed 7 / 15 seconds.
- Remove the popsicles from the freezer. Press the nut mixture on top of the cheesecake mixture and return to the freezer.
- The next day, dip the moulds in boiling water to loosen the popsicles, pull each one out and store in the freezer until you are ready to eat them.