Cashew popsicles
- ½ cup (125g) cashew butter
- 1¼ cups (310ml) almond milk
- ⅔ cup (160ml) pure maple syrup
- 1 tablespoon vanilla extract
- pinch of sea salt flakes
To decorate
- 100g white chocolate, melted and cooled
- Place the cashew butter, almond milk, maple syrup, vanilla and salt in a blender and blend until smooth.
- Tap the blender jug on the bench to remove any bubbles.
- Pour into popsicle moulds, insert popsicle sticks into the centre and freeze for 4–6 hours or overnight.
- To decorate, place the popsicles on a baking tray lined with non-stick baking paper and drizzle with the melted white chocolate. Freeze until the chocolate is set. Makes 8
Cook’s note:
Use any milk you like for these popsicles.
© DONNA HAY GROUP
