Nosh

Summer Kick-off…Cherry Almond Pops

 

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Nothing screams “summer” more than letting your feet dangle as you lazily swing on a rickety swing set with sweet purple juice dripping down your hands and off your chin.  I’m talking those scorching days of summer as a kid where you would beg your mom for a cold popsicle then fight with your brother over which color you’d split this time.  I want nothing more than for E to have these summer memories too, but I’d like to also share the memory with him of creating these yummy treats ourselves!  So I bring to you the 12 days of Summer Ice Pop Sensations so you can join in on creating these yummy summer memories too!

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On the First day of Summer Ice Pop Sensations I bring you “Cherry Almond Pops”.  Here we combine the creamy icy sweetness of almond or coconut milk with juicy fresh cherries (which are just beginning their season for us here in Manitoba!). Here’s how I made them:

In a blender or bullet combine:

  • 1 1/2 cup almond or coconut milk (we used coconut this time as that’s what I had on hand!)
  • 2-3 pitted medjool dates
  • 1/2 tsp almond extract
  • 1 tsp vanilla
  • 1/2 tsp salt

Place one halved and pitted fresh cherry in the bottom of your popsicle molds.  (I got these particular ones at the dollar store but check out your own foodie stores or online as there are a wide selection of ice pop molds available!)

Fill the molds with the blended mixture, place the lid/stick in according to your mold and freeze for at least 5 hours or until solid.  I like to run the molds under hot water for a few seconds to loosen them and then they’re ready to enjoy!

 

 

 

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