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Blueberry + Sea Salt Popsicles

By Hannah Tice

Need a refreshing treat to cool down this summer? Try these blueberry and sea salt popsicles. Made with creamy cashew milk, antioxidant rich berries, and just a touch of sea salt, this treat will waken your taste buds. Dairy-Free, Gluten-Free, and Vegan Friendly.

 

                   

Blueberry + Sea Salt Popsicles

1 cup raw cashews, soaked for at least 4 hours, rinsed and drained.

2½ cups filtered water

2 tablespoons light agave syrup

1 teaspoon pure vanilla extract

a pinch or 2 of sea salt

2 cups fresh blueberries

2 teaspoons pure vanilla extract

Directions

Combine the soaked cashews, water, agave, vanilla, and sea salt in a high speed blender.

Blend for 2 minutes. Set aside.

Combine blueberries, vanilla, and ½ cup of the prepared cashew milk in your blender.

Fill your popsicle molds half way with cashew milk.

Fill the rest of the molds with the blueberry puree.

Freeze molds for about 1 hour and then insert a wooden popsicle stick into each pop.

Return to the freezer for another 4-6 hours or until frozen solid.

 

Hannah Tice-Autoimmune Ally

Photo: Beard&Bonnet

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