Roasted Strawberry, Balsamic and Coconut Milk Pops
Preheat oven to 375 degrees. Spread berries on parchment-lined sheet pan. Sprinkle with sugar and balsamic vinegar. Roast 15 min, until berries are soft. Cool 10 min. Transfer to a blender with any pan juices. Add 1/4 c maple syrup and pulse briefly 2-3 times; mixture should be chunky. In a separate bowl, whisk together coconut milk, remaining syrup, vanilla and salt. In popsicle molds, alternate layers of strawberry and coconut mixtures. Freeze 30 min, then add sticks or tops. Freeze solid, approx. 6 hours or overnight.
Thai Iced Tea Pops
Bring water to a boil. Add tea, anise, sugar, mint and vanilla. Let steep until cooled to room temp. Strain out solids and set tea aside. In a separate bowl, whisk milks together. Add 3/4 cup of milk mixture to tea, combining well, and reserve remaining mixture. Fill molds halfway with tea mixture, reserving what remains, then freeze 1 hour. Add remaining milk mixture, then freeze 30 min. Add remaining tea mixture, freeze 1 hour, then insert tops or sticks. Freeze solid, approx. 6 hours or overnight.
Fudgy Nutella Pops
Mix Nutella with 1/2 cup almond milk, whisking until smooth. Add remaining almond milk and sea salt, mixing well. Pour into pop molds and freeze until almost set on top, approx. 1 hour; add sticks or tops. Freeze solid, approx. 6 hours or overnight. When ready to serve, whisk together warm Nutella and hot water. Drizzle over pops and sprinkle with nuts.
* To make Roasted Strawberry, Balsamic and Coconut Milk Pops keto, omit sugar.