½ cup raw unsalted cashews, soaked for 2 - 24 hours
1 cup light coconut milk
3 tablespoons agave nectar
½ cup graham cracker crumbs (about 4 graham crackers)
sea salt
2"x2" silicone ice cube tray
6 popsicle sticks
Instructions
Add 1½ cups strawberries, drained cashews, coconut milk, agave nectar and a sprinkle of sea salt to a high speed blender. Blend until very smooth, about 2 minutes. Fold in diced strawberries if desired.
Fill each square of the silicone tray half way with the strawberry mixture. Add a layer of graham cracker crumbs (about 2 tablespoons) and top with remaining strawberry mixture. Place a popsicle stick in the center of each square. Freeze for at least 6 hours but preferably overnight.
To remove pops from the tray, lightly peel back the edges of the silicone.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/strawberry-cheesecake-pops/