Salted Caramel Raspberry Popsicles
Pin RecipeDairy-free pops that are creamy, tart, sweet, & even a lil salty!
Servings: 5 popsicles
Equipment
- Popsicles molds
Ingredients
Salted Caramel
- 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
Instructions
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!
Notes
*You’ll likely have caramel leftover to use for something else (it’s delicious as a dip for strawberries or cut apples).