Made with creamy strawberries and coconut cream, this healthier version of the classic is coated in white chocolate and covered in freeze dried fruit and gluten-free cookie crumbs. Introducing you to your new summertime favorite bar.
In a blender, mix together your strawberries, cream, milk, and pure maple syrup until smooth. Pour into your popsicle mold and freeze for 3+ hours.
Once your popsicle is solid, melt your white chocolate with the coconut oil. Using a spoon, cover your popsicle in chocolate.
Sprinkle your red layer first: a combination of freeze dried strawberries mixed with 1/4 cup cookie crumbs.
Sprinkle your white layer of cookie crumbs in the center (1/2 cup).
Sprinkle your blue layer last: a combination of freeze dried blueberries mixed with 1/4 cup cookie crumbs. Enjoy!
Ingredients
Directions
In a blender, mix together your strawberries, cream, milk, and pure maple syrup until smooth. Pour into your popsicle mold and freeze for 3+ hours.
Once your popsicle is solid, melt your white chocolate with the coconut oil. Using a spoon, cover your popsicle in chocolate.
Sprinkle your red layer first: a combination of freeze dried strawberries mixed with 1/4 cup cookie crumbs.
Sprinkle your white layer of cookie crumbs in the center (1/2 cup).
Sprinkle your blue layer last: a combination of freeze dried blueberries mixed with 1/4 cup cookie crumbs. Enjoy!
These sound delicious. Can’t wait to try them. Did you use the whole can of coconut cream? Or just the top part?
Hi! Happy to hear it! We used the top thick white park of a can of coconut milk which separates and becomes coconut cream. If you need a little extra liquid to blend it better, you can add a tsp of the coconut milk as well.