OHHHMG! Homemade creamy vanilla lemon cashew curd with fresh organic berries, drizzled with dark chocolate! These decadent tasting frozen treats taste incredible... yet are guilt free!
Only 115 calories, 8 grams net carbs, 3 grams of protein with 8 grams of healthy fat.
Paleo approved, dairy free, zero sugar added... rich creamy deliciousness!
difficulty level: easy
prep time: 5 minutes
cook time: 10 minutes
freeze time: minimum 6 hours
- high powered blender. You can skip the blender and use 1 can full fat coconut milk in place of both the soaked cashews and almond milk.
- 6 Popsicle molds. I used "Mamasicles Popsicle Molds Ice Pop Maker 6 Pieces BPA free" found it on Amazon, so easy to use! this was my first time EVER making Popsicles, these molds made it a breeze!
did i mention they are dishwasher safe?!
what you need:
for lemon curd:
- 3/4 cup quick soaked cashews (or soaked overnight), place the cashews in a mason jar,pour 2 cups boiling water let sit uncovered 55 minutes
- slightly less the 1 cup unsweetened vanilla almond milk. any unsweetened nut milk will do
- zest of 1 whole lemon
- 1/4 lemon juice
- 1 tsp vanilla extract
- 2 tbsp arrowroot powder, or corn starch
- 2 tsp stevia powder. I do not like overly sweet desserts, so i only used 2 tsp stevia, you can easily use 3 tsp, once the custard is frozen it will taste way less sweet.
- 1/2 tsp ground turmeric powder, yep i know an odd addition, but it gives the custard a beautiful color and an antioxidant boost... can't go wrong!
- organic berries of choice, i used blackberries raspberries and blueberries... i bet pitted cherries would go amazing with this... #idea !!! ;)
- 2 oz (half a package) 100% unsweetened chocolate, I used SunSpire fair trade organic. If you are not a dark chocolate lover simply substitute with chocolate of choice.
- 1/4 tsp stevia. the chocolate i used has zero sugar/sweetener so i like adding the stevia for a touch of sweetness. Only use 100% chocolate if you are used to at least 85% chocolate, otherwise aim for 75% or semi sweet :)
what to do:
for lemon curd:
- place soaked cashews, vanilla extract, stevia, turmeric and almond milk in a blender. whirl away until super smooth, stop to scrape down sides and whirl for 1 more minute.
- mix arrowroot powder with lemon juice in a separate bowl, stirring very well until arrowroot is completely dissolved.
- pour cashew custard base into a small sauce pan on medium heat, you MUST use a whisk for this. start whisking the custard and slowly pour in the lemon arrowroot mix. keep whisking for 1 minutes, reduce heat to lowest setting and continue to cook whisking vigorously for 4 minutes, until mixture starts to thicken. remove from heat, use spatula to scarpe bottom of pan and whisk again.
- pour the custard into a tupperware. You can store this overnight or even for 3 days before using. you can even serve this as is with some fresh berries, seriously yummy.
- allow the custard to cool in fridge for at least 1 hour
- take out you popsicle molds, hold one popsicle mold in your hand, drop a few fresh berries into it, pour some custard in, pop a few more fresh berries, you can push them around with your finger, continue this until the mold is just filled to the lip, then carefully insert the bottom part with the stick, close the mold firmly.
- hold the mold stick side up, use your other hand to firmly hold the base closed, tap the end (non stick part) of the mold on the kitchen counter, releasing any air bubbles.
- gently place the popsicle mold in the popsicle stand.
- repeat with remaining 5 molds.
- place the popsicle mold tray in the freezer for at least 6 hours
at this point the popsicles are ready to eat, simply run an individual mold under cold water for 30 seconds or a minute, and gently wiggle it out of the mold, delish!
Adding the chocolate drizzle is completely optional, but SOOOO worth it ;)
for chocolate drizzle:
- create a double boiler by placing a stainless steel bowl on top of a sauce pan (the bowl should be larger then the saucepan opening.
- place 3- 4 inches of water i n the saucepan, the water should NOT touch the bottom of the bowl... this prevent the chocolate from burning.
- heat up the water to s simmer, reduce heat to medium
- break the chocolate up into pieces, place them in the heated bowl over the water, stir with a spatula, melting the chocolate, sprinkle in a 1/4 tsp stevia and mix well
- prepare a large flat plate with parchment or wax paper on it, place it in the freezer.
- take one popsicle out, run the mold under cold water then wipe the mold, wiggle the popsicle out.
- using the spatula or a spoon, drizzle chocolate over the popsicle, over the bowl, get creative here, i channeled the Jackson Pollock within ;)
- once the popsicle has the desired amount of chocolate, open the freezer, and gently wave the popsicle around close to where the cold air is coming from (towards the back of the freezer)until the chocolate has set
- place it on the parchment covered plate in the freezer, remove the next mold and repeat... until all popsicles are done
- take the popsicle out of the freezer fro 5-10 minutes prior to eating
this is freaking tasty healthy guilt free stuff and beats any store bought popsicles hands down, in flavor, lack of preservatives, gorgeousness and yep sugar free!!!