In the bowl of a high powered blender, combine the coconut cream, almond milk, fresh banana, cashew butter, vanilla bean powder or extract, 1 heaping cup pitted sweet cherries, almond extract, 3 pitted medjool dates and a tiny pinch sea salt (you can add 1 teaspoon dragon fruit powder for color, if desired). Blend on high until all of the ingredients meld into a creamy ice cream base. You want the dates to be well broken down into the mix, so keep blending until the cream is one uniform color. Taste and add a few more dates as you like if you prefer a sweeter popsicle, then blend again as needed.
Stir in the chopped cherries. Pour the cherry almond cream into your popsicle mold. Freeze for 6 to 8 hours, or overnight, until firm. To release from the molds, run the mold under warm water until the popsicles pull away. Serve immediately, or for best results let thaw a few minutes before biting in. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.