Neapolitan Popsicles, Vegan + dairy-free

Plan for: Overnight
Yield: 6 Popsicles

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Ingredients:

Chocolate Layer—
½ C HOPE Chocolate Cashew & Almond Dip
½ C coconut milk (full fat) or coconut cream

Vanilla Layer—
½ C HOPE Vanilla Bean Cashew & Almond Dip
½ C coconut milk (full fat) or coconut cream

Strawberry Layer—
½ C HOPE Vanilla Bean Cashew & Almond Dip
¼ C coconut milk (full fat) or coconut cream
2 C fresh strawberries—chopped and cooked down for 10-12 min in a sauce pan, allow to cool

Directions:

  1. Place ingredients chocolate layer in a blender and blend until smooth. Pour into a cup and set aside. Clean the blender between use. Next add ingredients for the vanilla layer and blend until smooth. Pour into a separate glass. Then blend ingredients for the strawberry layer and blend until smooth *it’s okay if some strawberry pieces remain
  2. Pour the chocolate mixture into ice pop molds filling about 1/3 of the way. (you may want to freeze 10-15min between this step to create clearer layers but this isn’t necessary) Next fill mold with the vanilla mixture. Then fill with the strawberry mixture leaving a little space at the top. Insert a wooden stick in each mold and freeze overnight or until firm
  3. Tip: to serve, run a bit of water around the outside of the molds so popsicles are easy to remove! Enjoy!

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