Strawberry Cheesecake Popsicles

Strawberry Cheesecake Popsicles
{ These Strawberry Cheesecake Popsicles have a delicious strawberry puree top, creamy cheesecake filling and a crunchy nutty base. You can even play around with the flavours, using seasonal fruits. }

{ Ingredients }
125g strawberries
1 tablespoon maple syrup or sweetener of choice
50g cashews (1/3 cup), soaked in water for 3 hours
110g coconut cream
1 teaspoon vanilla extract
40g almonds (1/4 cup)
3 medjool dates, pitted
15g coconut (1/4 cup)

{ Method }
Add strawberries and sweetener to a small pot and cook for 5 minutes, 100 degrees, speed 1.5
Add to a blender and puree for 30 seconds
Reserve 2 tablespoons of strawberry puree and divide this between the 4 popsicle moulds
Add in the soaked cashews, coconut cream and vanilla and mix until smooth
Pour into the popsicle moulds on top of the strawberry puree
Place a popstick in each mould and place in the freezer for 2 hours
In the meantime add the almonds, coconut and dates to your blender or food processor and mix on high speed until it is sticky
Press onto of the cheesecake mixture and return to the freezer over
The next day dip the moulds in boiling water to loosen the popsicles, pull each one out and store in the freezer until you are ready to eat them.

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