Preheat the oven to 360°F and put the berries in an oven tray. Roast for 10 minutes, until they begin to caramelize. Take out of the oven and allow to cool.
In a food processor, add yogurt, soaked cashews, peanut butter, vanilla extract and allulose. Blend until smooth and creamy.
Add the roasted berries and combine the mixture using a spatula. Do not overmix
Pour into popsicle molds, insert the sticks and freeze for at least 3 hours, until set.
Remove from the molds. Mix the cream cheese with spirulina and cover the popsicles.
Sprinkle some grated coconut and enjoy!
Recipe by: @ketobarbara