Popsicles might just be one of the best things about summer. Cold, semi-portable, and satisfying to any sweet tooth. I usually go for pops with a slight creaminess rather than completely fruit-based ones, and I’ve found that yogurt (whether dairy-free or dairy-full) is a great way to make this happen without making the flavors and textures too heavy.
My current favorite yogurt is Culina brand (no affiliation), because it’s super delicious, thick, and doesn’t include any weird fillers or gums. I haven’t tested this recipe with other brands of dairy-free yogurt, but if you do, let me know!
The flavor of these pops is absolutely swoon-worthy. You get the tartness of the raspberries with creamy vanilla yogurt and salty caramel. Waiting for the popsicles to freeze instead of just eating the batter may be the hardest part 🙂
Salted Caramel Raspberry PopsiclesPin Recipe
- Popsicles molds
- 10 medjool dates pitted
- 1/4 cup canned coconut milk lite or full fat
- 1/4 teaspoon sea salt
Raspberry Yogurt Popsicle Base
- 2 jars Culina Bourbon Vanilla Yogurt
- 3 tablespoons canned coconut milk lite or full fat
- 3 tablespoons maple syrup
- 1 cup raspberries fresh or frozen
To make the caramel:
- In a food processor, add all the ingredients. Process until the dates are completely broken down and the mixture is as smooth as possible.
To make the popsicles:
- In a medium bowl, add the yogurt, coconut milk, and maple. Stir until combined.
- Fold in the raspberries.
- Get your popsicle mold ready and use two spoons to alternate dollops of yogurt mixture with caramel until you reach the fill line. Be more generous with the yogurt mixture than the date caramel* so that the pops freeze well.
- Make sure to jiggle the molds or tap them against your counter to get any air bubbles out and make sure that the mixtures completely fill the container.
- Insert the popsicle sticks and freeze for at least 4 hours,or until solid.
- When ready to serve, run the molds under warm water to easily remove the popsicle!