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thehungryhungryhiker

Cinnamon Crunch Popsicles

Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 6 crunchy pecan cookies I use Simple Mills Crunchy Toasted Pecan Cookies
  • 1 14 oz can full fat coconut milk
  • 1 8 oz pkg cream cheese room temperature, I use Kite Hill for vegan
  • ½ cup pure maple sugar
  • 2 tsp cinnamon
  • 2 tsp pure vanilla extract
  • pinch sea salt

Equipment

  • High speed blender
  • Popsicle molds

Method
 

  1. Add the pecan cookies to a high speed blender and pulse a few times until crushed completely. Remove the cookie crumbs from the blender and set aside in a small bowl.
  2. Add all of the remaining ingredients to the blender and blend for 20 - 30 seconds until combined. If your blender has a "frozen treat" option, use it. Distribute the liquid among 6 Popsicle molds just below the fill line. Spoon the crushed cookies into the Popsicles and push the cookies down into the Popsicles with a knife or spoon. Insert the sticks into the Popsicles and freeze overnight.
  3. To serve, run a Popsicle under warm (NOT hot) water for about 10 - 15 seconds. Gently ease the Popsicle out of its mold and enjoy immediately!