INGREDIENTS

• Creamy Matcha Popsciles (Layer 1)
• • 1½ cups cashews, soaked in hot water for 30 minutes
• • 1½ cups full fat coconut milk
• • 3 dates soaked in hot water and then drained and sliced
• • 2 tsp vanilla or seeds from ½ vanilla bean
• • 2 tsp Aiya Culinary Grade Matcha Powder
• Creamy Strawberry Popsciles (Layer 2)
• • 1½ cups cashews, soaked in hot water for 30 minutes
• • 1½ cups full fat coconut milk
• • 6 strawberries rinsed, hulled and halved
• • 3 dates soaked in hot water and then drained and sliced
• • Juice from ½ lemon
• • 2 tsp vanilla or seeds from ½ vanilla bean
• Supplies
• • 8 popsicle sticks
• • Silicone popsicle mold

DIRECTIONS

• Creamy Matcha Popsciles (Layer 1)
• 1. Wash blender to make the strawberry base.
• 2. Place cashews into the blender.
• 3. Pour coconut milk, dates, strawberries, lemon juice and vanilla over top and blend/pulse until smooth and creamy. The base should look the same as the Matcha layer, like melted ice cream.
• 4. Once this texture is achieved, gently pour the strawberry mixture over the top of the Matcha layer filling the cavities.
• 5. Insert the popsicle sticks into the filled popsicle cavities and transfer to the fridge for at least 4-6 hours to set, or overnight.
• 6. Remove popsicles by running room temperature water over the silicone mold.
• 7. Dust with Aiya Culinary Grade Matcha powder and enjoy!