cashew coffee popsicles
- 1 cup (250g) cashew butter
- 1 cup (250ml) almond milk
- ⅓ cup (80ml) pure maple syrup
- ⅓ cup (80ml) espresso coffee
- pinch of salt
- 60g dark (70% cocoa) chocolate, melted and cooled (optional)
- Place the cashew butter, almond milk, maple syrup, espresso and salt in a blender and blend until smooth.
- Divide the mixture between 6 x 100ml popsicle moulds. Insert popsicle sticks and freeze for 2–3 hours or until set.
- For choc-drizzled popsicles, place them on a baking tray lined with non-stick baking paper and drizzle with the melted and cooled chocolate. Makes 6
TIP
Use any other milk you like for these popsicles.
Photography: Chris Court
© DONNA HAY GROUP
