Paleo Apple Pie Ice Pops
Who loves apple pie? Me too! In fact, it will soon be apple picking season in Southern California, so I can’t wait to make this Paleo Apple Pie Ice Pop… it’s like apple pie a la mode minus the crust. It’s made with cashew cream – a non-dairy cream base that makes this popsicle really creamy and delicious. Who’s ready to dive in?
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Servings: 4 -6 ice pops
Calories: 263kcal
Ingredients
Cashew Cream Base
- 2 cups water
- 1 cup raw cashews
- 2 tablespoons coconut nectar
- 1 tablespoon organic chia seeds
- 1 1/2 teaspoon alcohol-free vanilla extract
Apple Pie Ice Pops
- 1 cup cream base see recipe above
- 1 apple sliced thin
- 1/2 cup water
- 1/2 teaspoon organic ground cinnamon
- 2 tablespoon coconut nectar
- 2 teaspoons almond butter
- 1/2 teaspoon alcohol-free vanilla extract
Instructions
Cashew Cream Base
- Add all ingredients to the jug of your blender (this is my favorite blender). Blend on high for 1 minute.
- Transfer to a clean mason jar, cover and refrigerate for up to 3 days.
Apple Pie Ice Pops
- Fill each ice pop mold with cream base, halfway to the top of the fill line. Set aside.
- Add sliced apple, water and cinnamon to a small frying pan and bring to a boil on medium-low heat. Once boiling, add coconut nectar, almond butter and vanilla extract. Cook for 1 minute, until thick.
- Divide apple mixture between the ice pop molds. Cover with ice pop tops and transfer to the freezer to chill for 8 hours.
Nutrition
Calories: 263kcal | Carbohydrates: 23g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 25mg | Potassium: 292mg | Fiber: 3g | Sugar: 11g | Vitamin A: 25IU | Vitamin C: 2.1mg | Calcium: 46mg | Iron: 2.5mg