Blueberry Cashew Cream Pops

It’s hot in Madison right now. As in, very hot. As in, it’s 90 degrees outside but the heat index reads 115. Damn that blasted humidity. Luckily, sweltering weather is the perfect excuse to hammer out some refreshing frozen yummies.

My frenchy omnivore friend Ariane enjoys pretending to be vegan with me, so to humor her, every few weeks I take a day off of my life to cook up a storm and treat the two of us to a picnic by Lake Mendota. Our most recent eating extravaganza featured these much-needed cool desserts to offset the oppressive humdity that is summer in Madison.

Blueberry Cashew Cream Pops (Raw, Gluten Free, Soy Free, Oil Free)

Makes 16 ice-cube sized pops.

Cashew Cream Layer Ingredients:

  • 1 cup cashews, soaked and drained
  • 1/2 cup water
  • 3 dates, pitted
  • zest of 1 lemon

Blueberry Layer Ingredients:

  • 1 cup blueberries
  • 2 tsp ground cardamom
  • 2 tsp agave nectar
  • 2 tsp lemon juice
  • 1 vanilla bean, seeded

Combine all ingredients for cashew cream layer and blend until smooth. You may have to jiggle your blender around a bit or add more water if the mixture does not process well. I ended up adding probably a ¼ cup more water.

Remove a ½ cup of the cream layer and set aside. Add the ingredients for the blueberry layer to the blender with the remaining cream layer and blend until smooth.

Fill each ice-cube mold almost to the top with the blueberry mixture and top with a small layer of the cashew mixture, just enough to cover the blueberry layer. Insert a lollipop stick (or a toothpick if you’re like me and don’t want to go hunting around your godforsaken childhood craft box for popsicle sticks), into the center of each mold and stick into the freezer until completely hardened, about 4 hours, but overnight is even better. Adapted from Vegan Culinary Crusade.


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