Prepare the crumb by mixing all the dry ingredients together in a bowl. Add the wet and press with your fingers to form chunks. Place on a greaseproof lined baking tray and roast for about 4 minutes, or until golden. Remove from the oven and allow to cool.
Blitz strawberries until smooth. Option to pass through sieve or muslin cloth for smooth popsicles. Discard the pith.
Cream the mascarpone, coconut cream, powdered sweetener and vanilla together using an electric whisk. Stir through the strawberry mix.
Place a pinch of the crumb in the base of each popsicle mould, add a layer of filling, a touch more crumb, filling and top with a sprinkling of crumb. Add the popsicle lid and a stick and freeze for 2 - 3 hours until fully set.
You can omit the roasting of the crumb and use it as is. However, it is more flavourful when golden brown. To remove a popsicle from the mould gently pass the sides of the mould under hot water, ensuring non escapes into the mix, and pull out by the stick.You can freeze these sugar free popsicles for up to 2 months.