Ingredients
- 350g strawberries (fresh or frozen)
- 180g ripe banana
- 300ml coconut milk (full-fat)
- 150g coconut yogurt
- 60g cashews
- 2 tsp vanilla sugar (or real vanilla, then you have no industrial sugar at all in the popsicle)
Coating
- 100g dark chocolate (78%)
- 30g chocolate sprinkles
Instructions
First, soak the cashews in water overnight (or soak in a saucepan with hot water for 15 minutes if you want it quicker).
Wash the strawberries and remove the stems. Put the soaked cashews (drain the soaking water first), ripe banana, coconut milk, coconut yogurt, and vanilla sugar in a blender and blend until you have a smooth consistency.
Pour into popsicle molds, add popsicle sticks, and refrigerate overnight.
Chocolate Coating:
Break the chocolate into pieces and add them to a bowl. Let them melt in a narrow, tall pot in a hot water bath. Remove the frozen popsicles from the mold and quickly dip them into the chocolate bath. Immediately roll the popsicles in the sprinkles as the chocolate hardens super quickly.
Notes
If you want to make a popsicle for your toddler, use vanilla bean (or a vanilla flavor without sugar) and leave out the coating. This way, you can make a industrial sugar-free, healthy popsicle for the little ones!
- Prep Time: 15 Minutes
- Freeze Time: 24 Hours
- Category: Popsicle
- Method: Freezing
- Cuisine: International
- Diet: Vegan