Strawberry Cheesecake Popsicles

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Strawberry Cheesecake Popsicles 🍓 Dairy-free, vegan, refined sugar-free, and made with less than 10 wholesome ingredients👌🏼

By @nutriholist

Ingredients
🍦 Ice Cream Filling:
1 cup raw cashews, soaked for 2+ hours
4 large (or 6 small) Medjool dates, pitted
1 cup plain dairy-free yogurt or organic Greek yogurt
2 Tbsp lemon juice
1 tsp pure vanilla extract

🍓 Strawberry Coating:
3 cups frozen or fresh strawberries, chopped
1/4 cup coconut milk
1-2 Tbsp pure maple syrup, to taste
1 Tbsp chia seeds

Instructions
Ice Cream Filling: Cover the cashews and pitted dates with filtered water and let them soak for 2 hours or overnight. If short on time, you could cover them with boiling water for at least 15 minutes. Rinse, drain, and add them to a blender with the remaining ice cream ingredients and blend until completely smooth.
Pour the mixture into silicone ice cream molds and insert the wooden popsicle sticks. Please note that due to the creamy texture of the filling, I do not recommend using regular popsicle molds as they might stick and be difficult to remove. Place flat in a freezer for about 4 hours to firm up.
Strawberry Coating: Add the strawberries, coconut milk, maple syrup, and chia seeds to the blender (no need to rinse the blender). Blend until smooth and pour into a tall glass (to make dipping easier).
Assemble: Once the popsicles are completely firm, remove each popsicle from the mold and dip it into the strawberry mixture. Place on a flat parchment paper-lined dish and return to the freezer for 30 minutes to firm up.
Enjoy and store leftovers in an airtight container in the freezer for up to 3 months. Defrost over the counter for 30 minutes before eating.