Strawberry Popsicles – made of Cashew Cream & Drizzled with Chocolate
This hot time of year, at least here in North America and Europe calls for ice cream. Wouldn’t you agree? Therefore I deiced to make these finger licking Strawberry Popsicles drizzled with chocolate. They are not only flavorful, but also very creamy and satisfying. I also love working with these new Silicone Molds, so I am definitely planing making more popsicles.
How you made popsicles before? It is actually quite easy when you have the right tools. Last time I made them, the molds I was using were plastic instead of silicon, so it was quite difficult. I had trouble getting them out of the molds and I end up damaging them. Since then I didn’t make any; I just made BLACKBERRY ICE CREAM instead, which was very delicious by the way. Nevertheless, I will make ice cream as well, was but now I am excited and ready to tackle more popsicles, lol.
Now I have to ask; what is your favorite flavor? I love all kinds, especially strawberry, but also vanilla with dipped in chocolate with almonds or hazelnuts. I know that will be my daughter’s favorite. And I also would love tropical fruit flavours, such as mango pineapple, kiwi and papaya. I just can wait making them all, so stay tuned!!!
And don’t forget to share your ideas! I wold love to hear all about your experience with homemade popsicles. Thank you for visiting and enjoy the summer!
- Popsicle silicone molds, food processor, drizzle spoon, cooling rack, double boiler, parchment paper
- 1 cup of raw cashew soaked for 6 ours and rinsed
- 1 cup cup light coconut cream
- 1 cup fresh strawberries
- ¼ cup maple syrup you may add more if you like
- 100 gr dark chocolate I use Lindor
- Arrange your silicone molds on a tray and pierce them with wooden sticks. If you are using them for the first time, you may have to cut the holes with small pointy knife.
- Blend all ingredients except chocolate in a blender until smooth.
- Fill your molds and place them into a freezer over night.
- Next day, cover your working space with parchment paper and place a pastry cooling rack on top.
- Melt the chocolate in a double boiler above the steam.
- Carefully remove each popsicle from the mold and dip the top in the chocolate.
- Place gently on the cooling rack.
- By using saucier spoon or squeeze bottle, apply drizzle on each popsicle.
- Place it back into a freezer for at least 30 minutes to 1 hour.
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