Strawberry Shortcake Pops

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.

Utensils Used

Popsicle Molds

Ingredients

2 cups frozen strawberries

Coconut creamWe used the top thicker part of a can of coconut milk

2 tbsp pure maple syrup

¼ cup milk

½ cup white chocolate chips

½ tsp coconut oil

½ cup freeze dried strawberries, crushed with a rolling pin

½ cup freeze dried blueberries, crushed with a rolling pin

1 cup gluten free snickerdoodle cookies, crushed with a rolling pin

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!

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Strawberry Shortcake Pops