These vegan raspberry shortcake popsicles are a delightful frozen treat perfect for a hot day. Bursting with fruity flavor and creamy coconut undertones, they're sure to satisfy your sweet tooth!
Ingredients: 1 cup fresh raspberries. 1/4 cup maple syrup. 1/2 cup coconut cream. 1/2 teaspoon vanilla extract. 1 cup vegan shortbread cookies, crumbled.
Instructions: In a blender, puree raspberries and maple syrup until smooth. In a separate bowl, whisk together coconut cream and vanilla extract. Layer the raspberry puree, coconut cream mixture, and crumbled shortbread cookies into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. To remove popsicles from molds, run under warm water for a few seconds.
Prep Time: 15 minutes
Cook Time: 240 minutes
sammitse
