These paletas take us back to summer days—sitting by the pool, under the sun, with our childhood friends and neighbors. There’s nothing like a refreshing Fresas con Crema Paleta on a warm summer day! Might we suggest topping yours with some melted chocolate and our Grain Free Churro Strips?
In a blender, combine strawberries, coconut milk, agave nectar, lemon juice, vanilla extract, and sea salt. Blend until smooth.
Crush ½ bag of churro strips and set aside.
Fill 6-8 popsicle molds about 3/4ths full. Fill the rest with crushed churro strips. Follow popsicle packaging to place top and popsicle sticks in each.
Freeze for at least 3-4 hours.
Melt chocolate. Take out popsicles, drizzle melted chocolate and churro strip crumbs (do this while chocolate is melted so churro crumbs adhere to chocolate).
For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandma’s house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
Our favorite tostadas growing up were simple—a heaping serving of beans and a handful of cheese! In the spirit of inclusivity at the table, we’ve made this tostada vegan. Just slather on our Vegan Refried Black Beans, guacamole, and all your favorite toppings (endless possibilities include: salsa, hot sauce, lime juice, jalapeños, and cilantro)—we topped ours with pico de gallo and some extra tomatoes!
