Have you ever tried roasted cherries?! If not, then these Vegan Roasted Cherry Pineapple Popsicles are the perfect frozen treat to try them out! Plus, this recipe is only sweetened with maple syrup making it a healthier homemade popsicle recipe to enjoy all summer long!
This post is sponsored by Superfresh Growers. All thoughts and opinions are my own. Thank you for your support!
I’m so excited to be bringing you another recipe with Superfresh Growers. You may remember the Apple Bourbon Thyme Smash I made using their Autumn Glory apples. Well, today we are featuring another one of my favorite fruits from their farms- Dark Sweet Cherries!
Cherries are one of those fruits that I truly eat seasonally because of the price, so come summer I pretty much eat my bodyweight in cherries from June-August. Until I moved to Seattle, this wasn’t a luxury I enjoyed, but having access to NW cherries from local growers like Superfresh Growers has made my cherry addiction possible!
Steps to make roasted cherry pineapple popsicles
Did I mention these dairy-free pineapple cherry popsicles contain only 5 easy ingredients?! All you need is fresh cherries, pineapple, maple syrup, any plant-based yogurt, and vanilla extract (or vanilla bean paste).
First roast the cherries
I’m not going to lie, it’s pretty rare I actually make a recipe with cherries because I usually can’t resist eating them fresh!
That being said, these popsicles take the flavor of cherries to a whole new level by roasting them with vanilla and maple syrup. Roasting cherries essentially caramelizes their sugar and gives them a greater depth of flavor.
The first step to preparing the cherries for roasting is to pit them and slice them in half. P.S- this is the cherry pitter I own. If you love cherries like I do, it’s a necessary investment!
After that, add the cherries to a baking sheet covered in parchment paper and mix the cherries with the vanilla extract and maple syrup until evenly coated.
Then, add to the oven and roast at 350F for 20-25 minutes until the cherry sugars are beginning to caramelize. (see pictures below for reference)
While roasting cherries, make the pineapple popsicle layer
For this layer I decided to use fresh pineapple vs. frozen as fresh pineapple generally has more flavor. All you have to do is add the pineapple, plant-based yogurt, and maple syrup to a blender. Then, blend until smooth to make the pineapple popsicle layer.
If you can’t find unsweetened yogurt, you can also use a sweetened vanilla yogurt or coconut milk. However, if you choose a sweetened yogurt I’d recommend skipping the maple syrup. Otherwise, the popsicles may be too sweet!
Fill popsicle mold with 1 Tbsp pineapple filling & freeze
Add about 1 tbsp of the pineapple mix to each popsicle mold and place in the freezer. Since the pineapple layer isn’t super thick, I like to add it to the popsicle mold and freeze for about 15 minutes while the roasted cherries are cooling. This helps to create more defined layers in the popsicles.
This is the popsicle mold I use and highly recommend!
Blend roasted cherries & layer into popsicle molds
Once the roasted cherries have cooled, add them to a blender and blend until smooth. Then, add about 1 Tbsp of roasted cherry filling into each popsicle mold on top of the pineapple layer.
Finish layering with the remaining pineapple & cherry filling
Next, layer on the remaining pineapple filling followed by any remaining cherry filling. It’s totally okay if the layers blend a bit!
How to freeze & store homemade popsicles
Once all the popsicle layers are full of filling, place the lid on top, add in wooden popsicle sticks, and add the popsicle mold to the fridge for 6-24 hours.
The popsicles will likely be difficult to remove straight out of the freezer, so I like to quickly run them under luke-warm water to help soften them.
I also like to run a butter knife along the edges of each popsicle to help loosen them from the mold. Don’t use a super sharp knife or you may cut the mold.
Once the popsicles have been removed enjoy immediately as they will melt quickly on a hot day!
I recommend removing the popsicles from the mold and storing them in a closed container between layers of parchment paper. It’s SUPER important to use parchment paper or they will stick to the container and to each other. Popsicles will keep in the freezer for 1-2 months stored this way!
These Vegan Roasted Cherry Pineapple Popsicles are officially one of my favorite healthy desserts for summer! On a really hot day, I crave refreshing frozen treats filled with fresh seasonal fruit and know you will love the flavor roasted Superfresh Growers dark sweet cherries bring to this recipe. Enjoy!
Looking for more cold & refreshing summer desserts? Check out these SGTO favorites!
- 3 cups cherries, pitted and halved (420 grams)
- 1/4 cup maple syrup (59 ml)
- 1 tbsp vanilla extract (13 grams)
Pineapple Popsicle layer
- 3 cups chopped pineapple (390 grams)
- 3/4 cup plant-based yogurt, unsweetened (188 grams)
- 3 Tbsp maple syrup (44 ml)
- Preheat the oven to 350F and add a sheet of parchment paper to a baking tray. Then, pit the cherries and cut them in half. Add the cherries to the parchment lined baking tray and pour on the maple syrup and vanilla. Use your hands or a spoon to mix all the ingredients together until the cherries are evenly coated. Then, add to the oven and bake for 20-25 minutes.
- While the cherries are roasting, make the pineapple layer. Add the pineapple, yogurt, and maple syrup to a blender and blend until smooth. Then, add about 1 Tbsp of the pineapple filling to each popsicle mold. Add the mold to the freezer for 15-20 minutes while the cherries finish roasting and cooling.
- Once the roasted cherries have cooled a bit, pour them into a blender making sure to scoop in any syrup left on the parchment paper. Blend the cherries until smooth.
- Take the popsicle mold out of the freezer and add 1 Tbsp of the blended roasted cherry filling to each mold. Then, top with the remaining pineapple and cherry filling until each mold is full.
- Place the lid onto the popsicle mold and add in wooden popsicle sticks. Then, place the popsicle mold in the freezer for 6-24 hours until the popsicles are frozen.
- Remove the mold from the freezer and quickly run the bottoms of the mold under lukewarm water to help with popsicle removal. Once the popsicles have been removed enjoy immediately as they will melt fast. Enjoy!
- Leftover popsicles can be stored in a closed container in the freezer between sheets of parchment paper for 2 months. It's important that none of the popsicles are touching and that there is parchment paper on the top and bottom of the container to prevent freezer burn.
- Recipe inspired by Little Epicurean Pineapple Cherry Popsicles
Nutrition Information:Yield: 10 Serving Size: 1 popsicle`
Amount Per Serving: Calories: 117 caloriesTotal Fat: 1.8 gramsgCarbohydrates: 27.1 gramsgFiber: 2.3gSugar: 18.9gProtein: 1.5g