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These paleo, gluten free and vegan popsicles are an easy summer/spring recipe to brighten up our day. The creamy layer is made with raw cashews and coconut milk and the strawberry layer is made with fresh strawberries and lemon. Both layers are sweetened slightly with pure maple syrup for a cool and sweet snack or dessert.
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Strawberries and Cream Vegan Popsicles

Prep Time30 mins
Total Time30 mins
Servings: 8


  • Cashew Cream:
  • 3/4 cup raw unsalted cashews
  • 4 tablespoons maple syrup
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 1/4 cups well-shaken full-fat coconut milk
  • Strawberry Puree:
  • 5 cups strawberries
  • 1/3 cup maple syrup
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract


  • Place the cashews in a medium bowl, cover completley with room temperature water and soak for 10-12 hours, or overnight. To soak in less time, cover with boiling water and soak for two hours. Once soaked, place cashews in a blender or food processor with the maple syrup, water, vanilla, and salt. Blend the mixture until smooth on high speed for 3-5 minutes, scraping down the sides as needed. Add the coconut milk and blend until smooth, about 2 additional minutes. Pour the cashew mixture into an easily pourable vessel ( like a pitcher) and set aside.
  • For the strawberries puree, rinse the blender or food processor and add the fresh strawberries, maple syrup and lemon juice. Blend until almost completely smooth, about 3 minutes. Pour strawberry mixture through a strainer into a large bowl or measuring pitcher to separate the seeds.
  • Evenly divide the strawberry puree into the popsicle molds, filling them approximately half way full. Carefully pour the cashew cream on top. The more gently you pour the more separate the layers will be. Swirl to mix the two if desired.
  • Freeze until firm, at least 4 hours. To remove them easily, run the mold under hot water for 10-20 seconds to thaw the outside.