Description
These vegan Strawberry Cream Pie Popsicles take a creamy strawberry filling made with real strawberries, topped with a three-nut, gluten-free cinnamon "crust" for the perfect summer pie-inspired treat.
Ingredients
Units
Scale
Strawberry Cream Filling
- 16 ounces (1 lb) strawberries, tops trimmed off, cut in half
- 1 can (13.66 oz) unsweetened coconut cream
- 1 teaspoon pure almond extract
- 3 tablespoons agave/maple syrup
- 1 tablespoon arrowroot powder
- pinch salt
Crust
- 1/3 cup almonds (I used Diamond of California)
- 1/3 cup shelled pecans (I used Diamond of California)
- 1/3 cup shelled walnuts (I used Diamond of California)
- 1 teaspoon ground cinnamon
- pinch salt
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon coconut oil, melted
Instructions
- 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.
Notes
* This is a sponsored post by Diamond of California Nuts
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American