Vegan Strawberry & Cream Protein Popsicles
Lay out all ingredients on your table and preheat oven at 180C/375F.
Slice strawberries in halves.
Lay strawberries in an even layer on an aluminum sheet. Roast for about 20 min and let them cool for 10 min.
Add the roasted strawberries (with all their juices) and ¼ cup of maple syrup in a blender.
Pulse just a few times to combine ingredients, the mixture should still be a bit chunky with bits visible and pour in a bowl.
In a separate bowl, whisk together the scoop STRIPPD Vegan Lean Protein Powder Vanilla, the coconut milk and the remaining ¼ cup of maple syrup.
Take out your popsicle molds. Slice thinly the handful of remaining strawberries and press the thin slices inside the molds against the walls.
Using a spoon, layer the roasted strawberry mixture & coconut protein mixture, alternating both. Continue layering until all the molds are evenly filled.
Cover with the lid and the sticks and pop them into freeze and leave them to set for about 6 h.
Take them out and enjoy!!