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Vegan Strawberry Shortcake Pops

by John Gara featured in Vegan Ice Cream Treats 3 Ways

Ingredients

for 6 servings

  • 2 cups
    strawberry, stemmed and hulled (300 g)
  • 1 cup
    coconut milk, sweetened (240 mL)
  • ¼ cup
    lemon juice (60 mL)
  • 2 tablespoons
    agave nectar
  • 2 cups
    dairy-free vanilla yogurt, for garnish, optional (490 g)
  • granola, with freeze-dried strawberry pieces, for garnish, optional

Special Equipment

  • ice pop mold
    Calories 164
    Fat 10g
    Carbs 13g
    Fiber 2g
    Sugar 8g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  1. Add the strawberries, coconut milk, lemon juice, and agave nectar to a blender and blend until smooth.
  2. Pour the blended mixture into the ice pop mold.
  3. Freeze until solid, 2-3 hours.
  4. If desired, dip the frozen pops in yogurt, then roll the coated pops in the granola. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
  5. The pops will keep in the freezer for up to 6 months in an airtight container.
  6. Enjoy!
 

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