In perfecting my new favorite treat, Healthy Dairy-Free Yogurt Mousse, I ended up with a couple batches that were a little too sweet. Since I knew that sweetness tempers when frozen, I wondered how the mousse would work as ice cream. But without a properly chilled ice cream maker waiting in my freezer, I opted for easier vegan yogurt pops instead. The end result is marvelously creamy and pretty darn nutritious in my book!
When I came up with the layered idea for these vegan yogurt pops, I had originally planned to make them “red, white and blue” pops for the 4th of July. Of course, I failed to anticipate that blending a dairy-free “yogurt cream” into the berries would lighten them to pink and purple instead of red and blue! So rather than festive treats, these are what I call “any day” Berries ‘n Cream Yogurt Pops.
Also, since I was originally on that red, white and blue track, I used blueberries for one layer. But I like the consistency of the strawberries a bit better, and wouldn’t hesitate to mono line the fruit and just make layered Strawberries ‘n Cream vegan yogurt pops in the future. I’m actually planning to make a Peaches ‘n Cream variety, too (peaches would be amazing in this recipe!).
This post is sponsored by So Delicious Dairy Free, my favorite dairy-free yogurt and ice cream company! If you don’t see their unsweetened cultured coconut milk (a.k.a. dairy-free “yogurt”) in your store, I recommend requesting it in. It’s been my top pick for years for versatility.
Special Diet Notes: Berries ‘n Cream Yogurt Pops
By ingredients, this recipe is dairy-free, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and optionally paleo.
For nut-free, vegan yogurt pops, replace the cashews with 1/3 cup coconut cream (skimmed from chilled, good quality, full-fat coconut milk). For creamier, you can reduce the yogurt to 2/3 cup and use 2/3 cup coconut cream.
- ¾ cup raw cashews (see post above for nut-free option)
- 1 cup unsweetened coconut milk yogurt (I use So Delicious Dairy Free)
- 1 tablespoon fresh-squeezed lemon juice
- Generous pinch salt
- 1 inch vanilla bean or ½ teaspoon pure vanilla flavoring*
- 2 to 4 tablespoons honey or agave nectar**
- ½ cup fresh or frozen blueberries (or more strawberries)
- ½ cup fresh or frozen halved or sliced strawberries
- Place the cashews in your spice grinder or small food processor and whiz until finely ground / powdered.
- Place the ground cashews, yogurt, lemon juice, seeds scraped from the vanilla bean or vanilla flavoring, and salt in your blender and puree about 30 seconds or until smooth. You want to avoid blending too long, as it can heat up the yogurt! Blend in honey or agave nectar, to taste (making it just a touch sweeter than you would normally eat).
- Chill in the refrigerator 1 hour, or longer if making ahead (up to overnight), just to allow the cashews time to soak up some of the moisture.
- Blend ⅓ cup of the dairy-free yogurt mousse with the blueberries (or strawberries). Divide the mixture between 6 medium-sized pop molds. Freeze 1 hour.
- Top the pops with ⅔ cup (total) of the dairy-free yogurt mousse and freeze 30 minutes.
- Blend the remaining ⅓ cup dairy-free yogurt mousse with the strawberries. Divide the mixture between the pop molds, topping them off. Insert sticks and freeze until solid, about 2 hours.
*The amount of sweetener you use will depend on the ripeness / sweetness of your berries and your personal tastes. Keep in mind that treats taste a little less sweet once frozen. I used about ¼ cup (4 tablespoons) sweetener in my testing, which was pleasant and notably sweet, but I think you could go a little lighter with very ripe fruit.