Kiwi-Lime Creamsicles

Celebrate St. Patrick's Day with some green food!  For fun, let's start with dessert first.  Pictured above, are Kiwi-Lime Creamsicles.  Below, is grilled chicken and green asparagus with a curried yogurt sauce.  With the warmer weather, it is convenient to barbecue and there is less clean-up afterwards.

I am thinking of St. Patrick's Day as well as warmer weather when I planned Kiwi-Lime Creamsicles for dessert.  This recipe is based on the many raw cheesecake recipes that are free of dairy.  However, I think they are much more fun to eat as a popsicle!  Enjoy!

Kiwi-Lime Creamsicles

3 cups raw cashews

1/2 cup lime juice

1/2 cup honey

1/2 cup coconut oil (heated until liquid)

1 cup coconut water

3 kiwi, peeled (or substitute a couple ripe bananas for added sweetness)

3 kiwi, peeled and sliced for decorating (or any fresh fruit that you desire - I think fresh blueberries or banana slices also work well)

1.  Combine all of the above ingredients (except the 6 kiwi) in a high-speed blender (must be a Vitamix or a Blendtec).  Blend until smooth.

2.  Add 3 peeled kiwi and blend to the desired texture.

3.  Slice the other 3 kiwi for decorating the popsicles.  Place one slice in the bottom of each popsicle mold (I used Tovolo popsicle molds).  Pour the creamsicle mixture into each mold to the top.  Slide another kiwi slice down the side of each mold.  Gently lower the sticks into each mold.  Freeze for at least 6 hours before serving.

*There is often extra creamsicle mixture left over after filling all of the popsicle molds.  I often make an ice cream log with the mixture.  Pour the extra creamsicle mixture into a parchment lined loaf pan.  You may choose to decorate the top with sliced banana, kiwi and/or strawberries.  Cover the top with plastic wrap and freeze.