Those late season strawberries are just begging to be roasted and added into this Strawberry and Avocado Popsicle! The high amount of heart-healthy fats in avocados are perfect for dairy-free popsicles, helping them to stay creamy — and not icy — once frozen. And we’ve swirled in roasted strawberries (which, if we’re honest, is just another word for easy strawberry jam!) for a sweet and surprisingly complimentary flavor. These refreshingly summer popsicles are made even better with a few scoops of our Marine Collagen for a little nourishing protein.
Roasted Strawberry & Avocado Popsicles
1 1/2 lb. strawberries, chopped
Avocado oil, for greasing
1 1/2 c. light coconut milk
4 scoops Vital Proteins Marine Collagen
1/4 c. honey or maple syrup
2 tbsp. lemon juice
1 tsp. vanilla extract
1 tsp. almond extract
1 medium ripe avocado
Preheat the oven to 350F. Very lightly grease a sheet pan and spread the chopped strawberries out onto it. Bake for 30-40 minutes, or until the strawberries are softened and syrupy. Remove the pan halfway through the cooking time to toss the strawberries. All them to cool to room temperature before proceeding.
Add the coconut milk, Marine Collagen, honey, lemon juice, vanilla extract, almond extract, and avocado to a large blender. Blend on high until very smooth.
Portion the roasted strawberries evenly between the popsicle molds. Pour the avocado mixture in over top. Use a knife or skewer to gently swirl the strawberries. Tap the mold onto the counter a few times to release any air bubbles. Insert the popsicle sticks and freeze for 6+ hours, or until fully frozen. Enjoy within 2 weeks for best results.