Are you a popsicle fan? You’re going to love these two recipes. This yummy dessert is a cinnamon-y, apple pie creamsicle on a stick. See that darker apple pie filling swirling through the dairy-free creaminess in that picture? So good.
Today I’m sharing Part 1 of the Apple Pie Ice Pops – a non-dairy cashew cream to use as the base of the popsicles.
These pops are from the new Purely Pops cookbook!
Need some popsicle molds?
After you make the cream base, click here for part 2 (the apple pie filling!)
- 2 cups water
- 1 cup raw cashews
- 2 tablespoons coconut nectar
- 1 tablespoon chia seeds
- 1 ½ teaspoon alcohol-free vanilla extract
- Add all ingredients to the jug of your blender.
- Blend on high for 1 minute.
- Transfer to a clean mason jar, cover and refrigerate for up to 3 days.
I used the leftover cashew cream drizzled on pancakes (shown below), in smoothies, and drizzled on berries. It is SO good! You could also freeze the leftovers in ice cube trays, and then use in non-dairy milkshakes. Yum.
This post has been shared with the Weekend Re-treat Link-up Party.
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