You might have noticed that popsicle recipes have taken over the blogosphere this week, thanks to the epic #popsicleweek! Billy from Wit & Vinegar has started this celebration back in 2014 and I’m joining the party for the first time this year. My contribution is these creamy strawberry cheesecake (without the cheese!) chocolate pops.
I almost wasn’t able to make it (I’ve been busy working on so many projects this week, while preparing for my trip (I’m leaving for the US tomorrow!). It’s been an intense, crazy, stressful week. But thank goodness I had some popsicles waiting for me in the freezer whenever I needed a little break!
I hope you get to try these little “cheesecake” pops this summer. They 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!
And be sure to check all the amazing popsicle creations that have been rolling out this week.
LINKS + READS
A few of my favourite #popsicleweek recipes: Izy’s Fresh Mint & Chocolate Chip Popsicles, Sophie’s Golden Milk and Black Pepper Popsicles, and Ashlae’s Cold Brew Cream Pops with Magic Shell. You can also check all the other recipes here.
I’ll be spending a few days in Portland next week and am planning on visiting all the cute shops, stores, cafés and restaurants, following Alison’s Guide to Portland. If you have any more recommendations (must-see/eat/do), I’m all ears!:)
Excited to start reading this book during my vacation.
Coconut oil has received some bad press in the past couple weeks, when the American Heart Association released a report advising against its use. If you’re concerned that it may be bad for you, you can read this post, this post, this post, and watch this video, which all summarize the facts very well.
The 2017 Saveur Blog Awards nominations are now open (the Oscars of food blogs)! You can vote for your favourite food blogs before July 19th. If you like what you see here and feel like nominating my blog (perhaps in the “Obsessive Award” category, or any category you see fit), I would really, really appreciate your support.
Serving tray by Falcon Enamelware
Note: These are the popsicle moulds I use (and love!).
- ½ cup raw unsalted almonds
- ½ cup soft dates, pitted (about 11-12 dates or 115 g.)
- 2 tbsp raw cacao powder
- Small pinch of sea salt
- 2 cups + ½ cup chopped strawberries
- 1 cup cashews, soaked for 2-3 hours (or 30 min in hot water)
- ¼ cup plant-based milk (almond, cashew, coconut, etc.), the thicker the better
- 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.
- Optional step: 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.