1 1/2cupsalmond milkor coconut milk (from the can)
3/4cup cookie crumblesI used Simple Mills Toasted Pecan Cookies
1 ozbagfreeze dried strawberriessmall crumbles
Place the strawberries, yogurt, date syrup and almond milk into a blender and blend until smooth. Transfer the mixture to a popsicle mold. Mine filled 12. Insert popsicle sticks and freeze overnight.
Stir together the cookie and strawberry crumbles and then spread them evenly into the bottom of a cookie tray. Remove each popsicle from the molds and press each one into the crumbs until completely coated. Place them back into the freezer for 20 minutes and then enjoy!
The crumbs will stick to the bars best if you let them thaw after removing them from the molds for 5 or 6 minutes.