Ingredients
- 1 cup cashews
- Water (to cover cashews)
- 4–5 dates (adjust to preferred sweetness)
- ½ tsp vanilla extract
- 3 tsp Morning Made Matcha Latte (add more for a stronger flavor)
- Pinch of salt
- Box of double chocolate chip cookies (or your favorite cookies), crushed (optional)
Method
- Make the cashew cream. Soak cashews in water for 30 minutes to a few hours to soften (optional but recommended). Add soaked cashews, dates, vanilla, salt, and Morning Made Matcha Latte to a high-powered blender. Add just enough water to cover the top of the cashews and blend on high until smooth and creamy. Taste and adjust sweetness or matcha flavor as desired.
- Assemble the popsicles. Add a layer of cashew cream to popsicle molds, then a spoonful of crushed cookies. Repeat alternating layers of cream and cookies until molds are filled. Insert popsicle sticks and freeze overnight.
- Finish. Once frozen, remove popsicles from molds and coat in crushed cookies or sprinkle some on top before serving.
Notes: This recipe makes 6 popsicles. Double the recipe for a larger batch. The cookies and cream part is optional — these can also be made without the cookie crumble for a simpler, creamy matcha version.
