Blackberry Maple Cream Popsicles (vegan, refined sugar-free

• Vegan
• Gluten free
• Paleo

• Produce

  • 12 oz Blackberries

• Canned Goods

  • 1 cup Coconut milk, full-fat

• Condiments

  • 1 tbsp Lemon juice
  • 7 tbsp Maple syrup

• Baking & Spices

  • 1 pinch Sea salt, fine
  • 1 Vanilla bean, seeds from

• Nuts & Seeds

  • 1/2 cup Cashews, raw unsalted

• Liquids

  • 1/4 cup Water

Found on bojongourmet.com

Description

Ingredients

• ½ cup (70 g) raw, unsalted cashews
• 3 tablespoons (45 ml) maple syrup
• ¼ cup (60 ml) water
• seeds from ½ vanilla bean (or ½ teaspoon vanilla paste or extract)
• pinch fine sea salt
• 1 cup (120 ml) well-shaken full-fat coconut milk
• 12 ounces (340 g / 3 cups) blackberries, rinsed and picked over
• ¼ cup (60 ml) maple syrup
• 1-2 tablespoons (15 – 30 ml) lemon juice (to taste)
• seeds from ½ vanilla bean (or ½ teaspoon vanilla paste or extract)

Directions

• Place the cashews in a heatproof bowl, cover generously with boiling water, and soak 1- 8 hours. Drain the soaked cashews and place in a blender with the maple syrup, water, vanilla, and salt. Blend the cashews until silky smooth, gradually increasing the speed to high and scraping down the sides of the blender occasionally, 3-5 minutes. Add the coconut milk and blend until smooth. Pour into a measuring pitcher and set aside.
• Rinse the blender and add the berries, maple syrup, and lemon juice. Blend until fairly smooth, then pour through a strainer into a large bowl or measuring pitcher, working the berries through and discarding the seeds.
• Divide the berry mixture among the popsicle molds, filling them a little less than halfwar. Gently divide the cashew cream among the molds (the more gently you pour, the more distinct the layers will be), using a chopstick to swirl the pops more if you like.
• Freeze the popsicles until firm. To remove, dip each popsicle in hot water for 20 seconds or so, then remove. The popsicles will keep, frozen airtight, for up to several weeks.