Raspberry Ripe Popsicles

RASPBERRY RIPE POPSICLES

Makes 8 Popsicles.

 

INGREDIENTS

1 CUP RAW CASHEWS (SOAKED OVERNIGHT)

2 TBSP MAPLE SYRUP

2 TBSP COCONUT OIL

1 CUP MYLK (E.G ALMOND MYLK)

1 CUP COCONUT FLAKES

1 CUP RASPBERRIES

1/2 TSP GUAR GUM OR TAPIOCA STARTCH

PINCH OF SALT

TOPPING


1/2 BLOCK LOVING EARTH RASPBERRY CHOCOLATE

1/4 BLOCK LOVING EARTH CARAMEL

HANDFUL OF COCONUT FLAKES

HANDFUL OF FROZEN RASPBERRIES

 

HOW TO MAKE THEM

1. ADD ALL THE POPSICLE INGREDIENTS TO A BLENDER AND BLEND UNTIL SMOOTH.

2. POUR INTO POPSICLE MOULDS AND INSERT WOODEN STICKS

3. PLACE IN THE FREEZER FOR >24HRS

 
4. MELT THE 2 TYPES OF CHOCOLATE (SEPAREATELY) AND SET ASIDE IN A BOWL. REMOVE POPS FROM THE MOULDS AND PLACE ON A WIRE RACK.

5. DRIZZLE POPS WITH MELTED CHOCOLATE AND CARAMEL, SPRINKLE OVER WITH COCONUT AND CRUMBLED FROZEN RASPBERRIES.

6. RETURN TO FREEZER FOR APPROX 30 MINUTES TO SET AGAIN.

7. EAT STRAIGHT AWAY OR STORE IN A CONTAINER IN FREEZER FOR UP TO A MONTH.

RECEIPE FROM HTTP://WWW.ELSASWHOLESOMELIFE.COM

Janna Francis