These creamy strawberry cheesecake chocolate pops (without the cheese!) have the perfect balance of sweetness and acidity, with chunks of chocolate “dough” in each bite. Made with cashews, strawberries, dates, almonds, they’re actually quite good for you too. Perfect for these sunny Spring days.
For the chocolate "dough"
½ cup raw unsalted almonds
½ cup soft dates, pitted (about 11-12 dates)
2 tbsp raw cacao powder
Small pinch of sea salt
For the strawberry cheesecake filling
2 cups + ½ cup chopped strawberries
1 cup cashews, soaked for 2-3 hours
¼ cup plant-based milk (almond, cashew, coconut)
¼ cup pure maple syrup
¼ tsp ground vanilla powder
2 tbsp melted coconut oil
2 tbsp lemon juice
Place the almonds in a food processor and blend on high until you get a powder/coarse flour. Add the pitted dates, cacao powder and sea salt and blend again until combined. The dough should be sticky and should hold together when pinch. If it's too dry, add one or two more dates and blend again.
Make the strawberry puree by blending ½ cup strawberries in a blender. Pour about one spoonful of the puree into each popsicle mould.
Drain cashews and rinse well. In the same blender, blend together the remaining strawberries (2 cups), cashews, milk, maple syrup, vanilla, coconut oil and lemon juice until smooth and creamy. The filling should be quite thick. Pour into your popsicle moulds, on top of the strawberry puree, leaving some space for the chocolate mixture.
Add bits of the chocolate "dough" into each mould, reserving some for the tops of the popsicles. Using a stick, carefully press down to insert the chocolate dough into the creamy filling. Insert the sticks and then top with the remaining chocolate mixture.
Place in the freezer to set, about 5-6 hours.
To remove the popsicles, run the moulds under hot water until you can easily pull them out.
Makes 10 pops.