Start by washing the blueberry properly under running water. Add the blueberry into a small bowl with 1 teaspoon of stevia and ¼ cup of water.
Using a small food processor, or blender, puree the blueberry until smooth. Set aside.
Take the popsicle mold and divide the blueberry puree evenly among 10 popsicle molds. Put the molds into the freezer and let them freeze for 3 hours.
In the meantime prepare your next layer by repeat the same process.
Take the strawberry and wash them properly under running water. Cut out the stem and add them to a medium bowl.
Blend the strawberries with 1 teaspoon of stevia and ¼ cup of water until a smooth puree form. Take the popsicle molds out of the freezer and add the second layer of Strawberry puree.
At this point, insert the popsicle sticks into the molds. Cover the top of the mold with foil or with the molded lid. Put the mold into the freezer and let them freeze for another 3 hours.
You should have some strawberry puree left, set it in the fridge for later.
For the next stripe, whisk together the vegan heavy whipping cream ( you can swap for coconut milk if you prefer). Take the popsicle molds out of the freezer and divide the vegan heavy whipping cream among the popsicle molds. You should use half of your mix. Freeze for another 3 hours.
Repeat the same process for the other layer until you reach the top of your mold.
Once filled and completely frozen solid, you can un-mold your pops and enjoy.