Vegan Strawberry Shortcake Pops

Vegan Strawberry Shortcake Pops

4.4(74)

Cook Time
-
Total Time
-
Yield
6 servings

Ingredients

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

Special Equipment

  • ice pop mold

Nutrition Info

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

How to Make It

1. Step
Add the strawberries, coconut milk, lemon juice, and agave nectar to a blender and blend until smooth.
2. Step
Pour the blended mixture into the ice pop mold.
3. Step
Freeze until solid, 2-3 hours.
4. Step
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. Step
The pops will keep in the freezer for up to 6 months in an airtight container.
6. Step
Enjoy!

Tags

Low-CalorieLow-CarbChef's KnifeCutting BoardDry Measuring CupsSummerSpringDessertsFreezerEasyKid-FriendlyHealthyLiquid Measuring CupMeasuring SpoonsNo Bake DessertsBlenderAmerican

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