Blackberry Cheesecake Popsicles
Allergy-friendly, low-fat, low-sugar Blackberry Cheesecake Popsicles! Oh, and did I mention they’re vegan, easy-to-make, and SUPER delicious?
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 popsicles
- 1 1/2 cup gluten-free rolled oats
- 1 cup water
- 4-5 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2/3 cup fresh blackberries
- 1 tablespoon chia seeds
- 3 tablespoons uncooked buckwheat groats
- 3 tablespoons pitted dates (soak in hot water if they are dry/hard)
- 1/8 teaspoon salt
For the Cheesecake base: Place all ingredients in a blender and run until very, very smooth. In a high speed blender this may take two minutes. Taste mixture and adjust sweetness to taste, if necessary. Transfer base to container and place in refrigerator, until ready to assemble.
For the Berry Filling: Place berries in a bowl and mash with a fork until mostly broken up. Stir chia seeds into berries, until combined. Place in the refrigerator for 20 minutes.
For the Crust: Place all ingredients in a (small) food processor or bullet, and pulse until dates are a paste and buckwheat is slightly broken up. Set aside.
Assembly: (I used six 3-ounce popsicle molds) Divide half of the berry mix between the popsicle molds, then divide half of the cheesecake base between them.
Divide second half of berry filling between molds, and same with cheesecake base. Using a stick/chopstick/knife, swirl the layers together. Divide crust into 6 pieces and form to fit top of molds.
Poke a hole in the crust so that the popsicle sticks can pass through. Freeze popsicles overnight, or for 6-8 hours. Run hot water over the molds for 30 seconds to release popsicle, and serve!