1 ½cupsalmond, coconut or other dairy or non-dairy milk
pinchsea salt
additional sweetener, as needed
2cupsDOLE® Fresh strawberries, thinly sliced
To Decorate:
3ouncesdark chocolate, optional
¼cupdehydrated strawberries, no sugar added (optional)
Instructions
Steam the cauliflower florets until just tender. Drain in a colander and rinse with cold water to stop the cooking.
Add the cooked cauliflower, dates, avocado, cocoa powder, milk and sea salt in a high speed blender.
Blend on high until super smooth and creamy, stopping to scrape down the sides, as necessary. Taste and adjust sweetness, as needed.
Add some of the sliced strawberries to each of the popsicle molds. Pour or spoon the fudgesicle mixture into the molds. Tap the molds on the countertop a handful of times once they are full, to try to get rid of all the air bubbles. Add the sticks. Freeze for at least 4 hours or until totally frozen, or preferably just overnight.
To decorate, melt the dark chocolate and set aside for it to cool down a bit. Meanwhile, in a blender, coffee or spice grinder or in a mortar and pestle, grind the dehydrated strawberries into a dust.
Dip the frozen popsicles into the melted dark chocolate and sprinkle with a little strawberry dust. Enjoy immediately.
Notes
if the dates are very hard, soak them ahead of time. add more milk as needed, if the mixture is too thick. feel free to adjust the sweetness level to your liking. I find 6 dates to be sweet enough, personally. You can also add a small amount of raw honey, maple syrup or stevia, to taste.