1tbspgranulated sweetenerlike coconut sugar or monk fruit zest of 1 lemon
juice of 1 lemon
¼cupmaple syrup 1 tsp vanilla
5graham crackerspulsed in a food processor or crushed to make crumbs 2 tbsp plant butter
Instructions
For the first layer, crush 10 strawberries in a small bowl and stir in the 2 tbsp of granulated sweetener. Set aside.
For the second layer, add to a blender the remaining strawberries, coconut and almond milks, lemon zest and juice, maple syrup, and vanilla. Pulse to combine.
In a third bowl, use a fork to mix the plant butter and graham crackers to form the “shortcake” crumbles.
Pour each layer into the popsicle mold - the crushed strawberries, then strawberry and coconut milk mixture, then graham cracker crumbles. Gently tap the crumbles into the popsicles so they freeze together.
Let sit in the freezer for at least 6 hours or overnight before carefully removing from the popsicle mold and enjoying!