So this is the final week of the So Delicious® SO Much to Love Giveaway recipe contest. It's dessert week! As I mentioned a couple of posts back, I have a dessert1 recipe featured... and up for voting, starting today. It turned out to be a rather fortuitous contest scheduling arrangement, as the recipe happens to be a frosty popsicle treat - perfect for this balmy Memorial Day holiday.
VOTING HAS ENDED. THANKS FOR ALL YOUR SUPPORT!
Aaaand... here's the recipe for your Memorial (or any!) Day enjoyment. Simple. Decadent. Very low sugars - none of which are refined, of course.
Missing the "crust" element? Layer some crushed (GF/Vegan) Graham Crackers between the cheezecake and blueberry.
Holiday idea: If you're into patriotically-themed foods, a layer of strawberry could be added, for a red/white/blue look.
Blueberry Cheezecake Popsicles
(makes 4)
For the Cheezecake
Chill the can of coconut milk in the fridge overnight. This will allow the coconut cream to separate from the liquid.
Once chilled, scoop out the thick coconut cream, leaving the clear liquid behind.
Soak all of the dates in 1/4 room temperature filtered water for 10-15 minutes. If the dates are somewhat hard, they may need to be soaked a bit longer.
Blend the coconut cream, kefir, stevia (or dates, if you're using them), vanilla, and sea salt in a blender until completely smooth.
Transfer the mixture to a bowl, and set in the fridge, while you prepare the blueberry filling.
Blend the blueberries and dates in a food processor or high powered blender until the dates have been fully processed and the mixture is smooth. Transfer the filling to a separate bowl, and chill in the fridge for 10-15 minutes.
Both mixtures should have thickened in the fridge. The blueberry filling will have developed an almost solid, jelly-like consistency - give it a quick stir, before putting the popsicles together.
Assemble the popsicles by layering the cheezecake with the blueberry filling. Start with a layer of cheezecake, followed by a layer of blueberry, and topped with another layer of cheezecake.
Gently insert the popsicle sticks - the mixture(s) will be thick enough to allow them to stand upright on their own - , and freeze the popsicles until solid.
Enjoy!
1. Naturally.
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| Creamy, fruity, refreshing, and LOW sugar!! |
VOTING HAS ENDED. THANKS FOR ALL YOUR SUPPORT!
Aaaand... here's the recipe for your Memorial (or any!) Day enjoyment. Simple. Decadent. Very low sugars - none of which are refined, of course.
Missing the "crust" element? Layer some crushed (GF/Vegan) Graham Crackers between the cheezecake and blueberry.
Holiday idea: If you're into patriotically-themed foods, a layer of strawberry could be added, for a red/white/blue look.
Blueberry Cheezecake Popsicles
(makes 4)
For the Cheezecake
- 1 (15oz) Can Full Fat Coconut Milk
- 3/4 Cup So Delicious Original Kefir
- 20-25 Drops of Liquid Stevia (or 5-6 Pitted Dates, if you're not into stevia)
- 2 tsp Vanilla Extract
- 1/8 tsp Sea Salt
- 2 Pints Fresh Blueberries
- 3-4 Pitted Dates
- 3oz Cups & Wooden Popsicle Sticks or
- Popsicle Molds
Chill the can of coconut milk in the fridge overnight. This will allow the coconut cream to separate from the liquid.
Once chilled, scoop out the thick coconut cream, leaving the clear liquid behind.
Soak all of the dates in 1/4 room temperature filtered water for 10-15 minutes. If the dates are somewhat hard, they may need to be soaked a bit longer.
Blend the coconut cream, kefir, stevia (or dates, if you're using them), vanilla, and sea salt in a blender until completely smooth.
Transfer the mixture to a bowl, and set in the fridge, while you prepare the blueberry filling.
Blend the blueberries and dates in a food processor or high powered blender until the dates have been fully processed and the mixture is smooth. Transfer the filling to a separate bowl, and chill in the fridge for 10-15 minutes.
Both mixtures should have thickened in the fridge. The blueberry filling will have developed an almost solid, jelly-like consistency - give it a quick stir, before putting the popsicles together.
Assemble the popsicles by layering the cheezecake with the blueberry filling. Start with a layer of cheezecake, followed by a layer of blueberry, and topped with another layer of cheezecake.
Gently insert the popsicle sticks - the mixture(s) will be thick enough to allow them to stand upright on their own - , and freeze the popsicles until solid.
Enjoy!
1. Naturally.
