Refreshing pineapple cheesecake popsicles with tropical flavors. These are vegan, gluten-free, and free of artificial sugars.
Servings: 10 popsicles
- 2 cups pineapple chunks thaw if frozen
- 1 ripe banana
- 1 cup cashews soaked in water for 30 minutes, then drained
- 8 oz vegan cream cheese
- 1 cup coconut milk the one in the carton, not can
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract optional
Place all of the ingredients in a blender and blitz until you have a very smooth puree.
Pour the mixture into popsicle molds and freeze for six to eight hours at least.
Halfway through freezing, insert the popsicle sticks.