Acadias Vegan Cremesicle Recipes

4 INGREDIENT VEGAN CREAMSICLES

Steps:

• Toss all the ingredients in a blender and blend for a few seconds to combine. Alternatively, you could just whisk the ingredients together in a bowl, but I like the blender because it makes it easy to the pour mixture straight into the popsicle molds.
• Pour the mixture into the popsicle molds and insert the popsicle sticker. Freeze for about 4 hours or until ready to serve. Run warm water over the mold to help release a popsicle when you are ready to enjoy your frosty treat.

VEGAN CREAMSICLES

Steps:

• Place the soaked cashews, orange juice, half of the coconut milk, and half of the agave or maple syrup in your blender. Puree on high speed, pausing to scrape down the sides of the container if necessary, until completely silky-smooth. If you still see a few stray pieces remaining after 5 - 6 minutes of continuous blending, pass the mixture through a fine mesh strainer and discard any solids.
• Stir in the orange zest. Separately, whisk together the remaining coconut milk and agave along with the vanilla and salt.
• Pour the orange cashew mixture into popsicle molds, filling them about ⅔ of the way to the top. Add the vanilla coconut mixture the fill the rest of the space. Lightly swirl the two together with a popsicle skewer before inserting sticks and placing in the freezer.
• Let set for at least 6 hours, ideally overnight, before unmolding and enjoying.

VEGAN CREAMSICLE CUPCAKES

Steps:

• Preheat your oven to 350 degrees and line a cupcake pan with papers.
• Whisk together the soy milk and vinegar and set aside until it curdles.
• Sift the flour, cornstarch, baking powder, baking soda and salt into a bowl and mix.
• In a separate large bowl, beat together the margarine and sugar for about 2 minutes or until light and fluffy, be careful not to over-beat or the margarine will melt. Beat in orange and vanilla extracts, then alternate between flour mixture and soy ilk mixture, beating until no large lumps remain.
• Fill cupcake liners 2/3 full and bake for 20-22 minutes or until tops spring back when lightly touched.
• Transfer to a cooling rack and cool completely.

VEGAN ORANGE CREAMSICLE POPS RECIPE BY TASTY

Steps:

• Add the orange juice, yogurt, and agave to a blender and blend until well-combined.
• Pour the blended mixture into the ice pop mold.
• Freeze until solid, 2-3 hours.
• If desired, dip the frozen pops in yogurt and sprinkle with orange zest. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
• The pops will keep in the freezer for up to 6 months in an airtight container.
• Enjoy!