Description
These super simple cookies and cream + raspberry popsicles are the perfect easy dessert or sweet snack. The perfect combination of indulgent and healthy, with plenty of chocolate sandwich cookies scattered and raspberries scattered throughout a coconut yogurt maple base.
Ingredients
Scale
- 1 1/2 cups unsweetened plain coconut yogurt
- 1/2 cup unsweetened non-dairy milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Tiny pinch fine sea salt
- 1 1/2 cups raspberries (I used frozen, but fresh will work)
- 1 1/2 cups chopped organic sandwich cookies (the organic version of Oreos- you can find them at Whole Foods Market or a health food store- or use regular Oreos in a pinch)
Instructions
- Combine the coconut yogurt, milk, maple syrup, vanilla, and a tiny pinch of salt in a blender or food processor. Process for a few seconds, until combined. (Alternatively, whisk together these ingredients in a bowl. However, I find that putting them in the food processor for a few seconds prevents the popsicles from crystallizing too much in the freezer and results in creamier popsicles.
- Lightly mash the raspberries in a bowl so that some of their juices are released.
- Assemble the popsicles: Place 1 tablespoon of the coconut yogurt mixture in each popsicle mold. Add a tablespoon of the raspberries, followed by another tablespoon of yogurt, followed by a few pieces of chopped cookies. Continue this layering until everything has been used up. I made 8 popsicles, but you might make more or less, depending on the size of your popsicle molds. Insert a popsicle stick into each and place in the freezer for 6 hours, or overnight.
- Run the popsicle molds under warm water for 10 seconds and then carefully remove from the molds. Enjoy immediately or store in an airtight container in the freezer.
Notes
For a higher protein popsicle, use Greek yogurt (if you eat dairy) or blend in a scoop of your favourite vanilla protein powder or a few tablespoons of hemp seeds.
- Prep Time: 5 minutes
- Category: Snack, Dessert