Grapefruit + Peach Cream Popsicles

• Vegan
• Gluten free

• Produce

  • 1 Grapefruit puree
  • 1 cup Segmented grapefruit

• Canned Goods

  • 1/2 cup Coconut cream

• Condiments

  • 1 Coconut cashew cream
  • 1/2 cup Simple syrup* (see recipe below

• Baking & Spices

  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Cashews, raw

• Liquids

  • 1 Water, filtered
  • 2/3 cup Water, filtered

Found on stylemepretty.com

Description

Ingredients

• Grapefruit Puree
• 1 cup of segmented grapefruit (I used about 4 large grapefruit and squeezed our all the extra juice)
• ½ cup of simple syrup* (see recipe below, also feel free to use a bit less! Or another sweetener of your choice)
• Coconut Cashew Cream
• 1 cup of raw cashews
• filtered water for soaking the cashews
• 2/3 cup of filtered water
• 2 tsp vanilla extract (you could use the seeds from a vanilla bean as well)
• ½ cup of coconut cream*
• 3 tbsp. of simple syrup, agave or maple syrup. You can also lower this amount if you would like it less sweet.

Directions

• Cover the cashews with filtered water and let soak overnight. Drain the cashews and place them in a blender along with the 2/3 cup of filtered water, vanilla and simple syrup. Blend on high for about 2-3 minutes to get it nice and smooth. Add in the coconut cream (*I leave my can in the fridge and let the water separate from the cream, I scoop out the cream and use the water in smoothies!) Once it is all blended, place in a container that will be easy to poor out of. Rinse the blender well. Cut the grapefruit into segments and place in the bender along with the simple syrup, blend on high for about 2 minutes until nice and pureed. I like to add some sliced Grapefruit into the popsicles to make the pop! Simply cut of the skin and rind off the grapefruit and slice into rounds and then in half. Arrange some slices into the popsicle molds and add the grapefruit puree about half way up. Top with the cashew coconut cream, poor gently so that you can create layers. If you are using the mold similar to the one we used than you can place the popsicle sticks in right away. Freeze for about 6-8 hours. Dip the mold in hot water to help and release the popsicles. For the simple syrup youll need 1 cup of cane sugar and 1 cup of water. Boil until the sugar dissolves, let cool and keep in the refrigerate in a sealed container for up to two weeks. (can be used in cocktails etc.) Peaches and Cream Variation (Same cashew coconut cream recipe as above) 2 cups of white peaches (that is what we used but feel free to use whatever fresh peaches you can!) 1/4 - 1/2 cup of simple syrup tastes after ¼ and see if the sweetness is enough for you. Wash up the fruit, cut in half and remove the pit. Leaving the skin on helps to make the pretty color. Cut the peaches into smaller pieces and place in the blender with the simple syrup. Blend on high for about 2 minutes until you get a nice smooth puree (We strained the mixture but feel free to omit this step). Add in the coconut cashew cream and mix well. Poor the mixture into the popsicle maker and freeze. Play around with the fruit, cherries, oranges strawberries. Really anything would work well just make a puree with fruit and some simple syrup and add the coconut cashew cream. Enjoy!!!