Cream popsicles with either authentic European speculoos cookies or a homemade crumble, either way, a creamy healthy snack that is filling!
Speculoos Cream Popsicles
Cream popsicles made with the famous cinnamon speculoos cookie are easy to make and delicious to eat.
Speculoos, a traditional flemish shortbread cookie, is a vegan delicious cinnamon butter cookie. Yes, it’s processed, but sometimes for the sake of cookies, I’ll go there. Hello, oreos!
How to Make Cream Popsicles
Here, I blended up a cinnamon cashew cream and dipped it into fresh raw chocolate and dipped that into crushed speculoos!
You can either crush the cookies and dd them alone, or make a crumble like this:
Blend or grind 1 cup gluten-free oats, 1/2 cup desiccated coconut, 1/2 cup almond butter, 1/4 cup maple syrup, 1 tsp vanilla cream – should be a dry crumble, add more oats if too wet. Use in place of speculoos cookies in recipe above or to sprinkle on tarts!
Spectacular treat and rather nutritious! Nutritious, of course, because of the cashew cream.
How Healthy is Cashew Cream?
Cashew cream in a plant-based alternative to dairy creams.
It is simple to make, just blend raw cashews (not cashews that have been salted and roasted) with water at a ration of 1 part cashews to 2 part water.
Tips to Make Cream Popsicles
That’s just the foundation of the recipe. From there you can change it’s direction to become sweet (add things like maple syrup and vanilla) or savory (add lemon juice and nutritional yeast) and use it as a veggie dip.
Cashews are nutritious – full of nut-based proteins – after you remove the phytic acid so the body can aborb them properly. You do this by soaking the nuts at least 4 hours; I soak overnight. Specifically, cashews are full of vitamins and minerals that support good heart health, the eyes, weight control and blood pressure.
Here, I went further and turned my cashew cream into a sweet creamy base for a popsicle. Then dipped this pop into a dark chocolate shell and sprinkled it with speculoos crumbs. Yum!
Speculoos Cream Popsicles
- 1 1/2 cup cashews (soaked overnight, rinsed)
- 2 cup plant milk (I used almond milk)
- 4 medjool dates soaked, pitted
- 1 tsp cinnamon
- 1/2 cup Speculoos cookies
- Soaked the cashews in water in the refrigerator overnight to remove products that can make digestion more difficult. Put 6-8 cookies in a plastic bag and use a glass to pulverize them into crumbs.
- Blend all ingredients except for the cookies together in a blender until smooth and creamy. Taste test right here and make sure it is sweet enough and pourable. To add sweetener, add tsp of maple syrup to your liking; to make it more pourable, add a bit more plant milk. Too much plant milk though will make the pops icy, so beware. Then pour the blended mixture into these popsicle molds halfway, add a layer of crushed cookies, and pour in the rest of the mixture.I typically don't use the popsicle mold cover. Instead I set the mold in the freezer for 30 minutes until it it hard enough to hold the sticks upright.Then I insert sticks, and freeze overnight. Stand the popsicle mold in a deep bowl of water for 30 seconds to slip the popsicles out.
- Make the dipping sauce by melting the chocolate in hot coconut oil , then dip the popsicle in the chocolate and then into crushed nuts of your choice. Enjoy!
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.