These fun and flavorful Almond Cow Popsicles are the perfect treat for a hot day! Vegan, gluten-free, and a great way to use your leftover pulp.
Add full fat coconut milk, cashew pulp, and agave to a blender and blend until creamy.
Separate mixture into 3 separate containers.
For the blue layer, add blueberry extract and butterfly pea powder and whisk well.
For the coconut layer, add coconut extract and whisk well.
For the chocolate layer, add cocoa powder and whisk well. You can also blend these mixtures (separately) if you would rather!
In a popsicle mold, add blue layer first and transfer to the freezer for 15 minutes to slightly firm up.
Next, add white coconut layer and transfer back to the freezer for another 15 minutes.
Lastly, add chocolate layer and place a popsicle stick right through each one. Transfer back to the freezer overnight to fully firm up. Enjoy!