Ingredients:
- 2 cups fresh or frozen cherries, pitted and roughly chopped
- 1 1/2 cups full-fat, unsweetened yogurt
- 1 cup unsweetened almond milk
- 1/3 cup Medjool dates, pitted
- 1 tsp. lemon juice
- 1/4 tsp. almond extract
- 1 (2-inch) vanilla bean, split and scraped
- 1 T. grass-fed gelatin, optional
- 1 Honey Mama's Coconut bar, chopped
Directions:
- Place half the cherries (1 cup) in a high-speed blender, such as a Vitamix. Add yogurt, almond milk, dates, lemon juice, almond extract, and seeds scraped from the inside of the vanilla bean. Blend until smooth. Place gelatin in a heat-proof bowl and whisk in 1/4 cup boiling water. Restart the blender and add the gelatin mixture through the feed tube while the engine is running. Blend for about 30 seconds, or until well-mixed.
- Pour the yogurt mixture into a bowl then stir in the remaining cherries and the chopped Honey Mama's pieces. Spoon into popsicle molds, then place in the freezer. Mine usually take about 1 1/2 hours to freeze solid. Once frozen, remove from popsicle molds and enjoy!
Notes:
- The addition of gelatin stabilizes dairy-free frozen treats and gives them a nice, creamy texture. Feel free to leave it out if you want this recipe to be vegetarian.
- The number of popsicles the recipe yields will depend on the size of your popsicle molds.
