Description
Vegan lemon blueberry cheesecake popsicles are the perfect way to cool off on a warm day. Layers of lemon-infused coconut yogurt, wild blueberries, and date walnut dough make up this incredibly healthy vegan frozen treats.
Ingredients
Scale
- 1/3 cup raw walnut halves
- 4 large pitted Medjool dates
- 1/3 cup rolled oats
- 2 tablespoons unsweetened shredded coconut
- Pinch of sea salt
- 1 1/2 cups unsweetened coconut yogurt
- 2 tablespoons maple syrup or raw honey
- Zest of 1 organic lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1 cup frozen wild blueberries, slightly thawed
Instructions
- In a food processor fitted with the ‘S’ blade, combine the walnuts, dates, oats, coconut, and salt. Process until crumbly.
- Stir together the coconut yogurt, lemon zest and juice, maple syrup, vanilla, and salt in a bowl.
- Lightly mash the blueberries with a fork. Place a heaping tablespoon of blueberries in each popsicle mold, then begin layering, alternating between the lemony coconut yogurt, date walnut dough, and blueberries.
- Transfer into the freezer and freeze for at least 6 hours.
- To remove from the molds, run under warm water for 10 seconds.
- Prep Time: 10 minutes
- Freeze Time: 6 hours
- Category: Snack, Dessert
- Cuisine: American
Keywords: vegan lemon blueberry cheesecake popsicles