4 ingredient Vegan Key lime popsicles

Happy July 4th. As a dessert, I always like to serve something refreshing and simple for this especial day. Who doesn’t love key lime pie right? Well these 4 ingredient vegan key lime popsicles is an easier, simple, healthier way to have your key lime pie for this event.

4 Ingredient Key Lime Popsicles | Eat Good 4 Life

By now I am sure you know that I love making popsicles. This is my first time making these key lime popsicle flavor and I know it will not be my last. If you don’t have coconut cream on hand you can also use coconut milk or even heavy cream, however, with using heavy cream these 4 vegan key lime popsicles will not be vegan anymore.

I used cinnamon graham crackers but you can use any graham crackers of your choice. Even gluten free for a gluten free version.

To make these 4 ingredient vegan key lime popsicles I used Truvía® Spoonable, which is a convenient, zero-calorie way to sweeten anything. You can use between 1 to 2 tablespoons depending how sweet you want the  popsicles. It is the equivalent of 1/4 cup to 1/3 cup of regular sweetener but you can learn more by visiting Truvia® and decide how much you want to add to the popsicles.

If you don’t have a popsicle mold just yet I suggest you purchase one. They are fairly economical and they will last you for ever. In addition, making your own popsicles is extremely easy and way way cheaper than store bought. You can also make endless variations!

Well I hope you guys enjoy your 4th July. I will be in between Madrid-Toledo so I am sure we will.

Loads of pictures coming soon. Stay safe.

Enjoy!

4 Ingredient Key Lime Popsicles | Eat Good 4 Life

4 Ingredient Key Lime Popsicles | Eat Good 4 Life

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4 ingredient Vegan Key lime popsicles

Miryam's original recipe

Yield: 8 popsicles

Total Time: 10 minutes

Ingredients:

Directions:

Place the popsicle ingredients, except graham crackers,  into a blender. Mix until combined.

In a food processor, pulse the graham crackers until you obtain a powder consistency.

Fill each popsicle mold half way with the blender mixture. Add some powdered graham crackers onto each. Filled each popsicle mold with the rest of the popsicle mixture and sprinkle some graham crackers over the top like in the picture. Place a wooden stick into each.

Freeze for at least 4 hours.

Screen Shot 2015-06-28 at 3.24.09 PM


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30 comments

  1. The filling is just like ice cream :-) Love those freeze-dried raspberries!
    These bars look right up my alley.

  2. I must say this recipe is very exciting! I never thought of pulverizing my freeze-dried raspberries. Now, the possibilites are endless. :)

  3. These look so much like spring, I can hardly take it!! The raspberry flavor must be so bright and happy!

  4. Any suggestions for those of us so do not like coconut flavor but love raspberries? What could I sub for the canned coconut cream?

  5. Can you use frozen raspberries? I am having trouble finding freeze dried raspberries and the powder is super expensive. Do you freeze dry your own?

    • I buy them already dried. I have bought them at trader joes and whole foods. Use fresh if you can find the dry freeze ones. However, the mixture may be a bit harder when you freeze the bars due to the water content but I think they will still be good :-) Thanks for stopping by.

  6. Do you soak your cashews before hand

  7. Can you replace the dates with anything else?

    • I think any dried fruit of your choice would work. I have used prunes before and it was fine. If you see that the mixture is a bit dry just add one tablespoon of a liquid like almond milk or something and I think you should be fine :-)

  8. Do you have any raw, vegan recipes that’s don’t include nuts. Our school has a nut free policy.

  9. Is there anything i can use in substitution for the cashews? I love all your recipes, but can’t make most of them due to nut allergy.

  10. I’m assuming coconut cream is different than canned coconut milk. Could I use the milk somehow? If I use the heavy cream, do you still use 14 oz? This looks great and like something my daughter would let my grandchildren eat.

    • Yes the coconut milk is a bit more liquid like. You can still use the coconut milk but make sure if full fat otherwise it will be very water based and it will not turn out good. You can also use the 14 oz heavy cream if you like too. Thanks for stopping by!

  11. How long do these take to freeze?
    Have you tried them with other low calorie sweeteners such as Stevia or erythritol?

  12. My son has devoured the avocado and banana version of these in 2 days!! However, he won’t wait til they thaw. Is this bad for him and would he benefit from any of the nutrional value in frozen form? Thank you.

  13. Thank you! This is the only way he’ll eat avocado -delish. Love your site. :)

  14. I made these this morning for dessert tonight. I just took a “test bite” and, Oh. My. Goodness. They are beyond great! I did have 2 small issues when making them. 1) I read the ingredients well over 10 just to make sure I had the correct stuff. While pouring my filling on the crust I realized I used coconut MILK, not cream. So I had to freeze it a while before I poured the top layer. 2) I had to double the amount of the top layer to cover it. This is one of those kinda treats that it’s really going to be hard to limit our portion! Thank you so much:)

  15. For how long can I keep them in the freezer? Can I make them two dags ahead?

  16. I can only find 5 ounce cans of coconut cream. Any idea where I can order the larger size?

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