power pop­si­cles

En­joy ice-blocks with­out the guilt – these cool­ing treats are packed with sur­pris­ing nat­u­ral in­gre­di­ents

donna hay - Fresh + Light - - Contents Issue 11 - pho­tog­ra­phy WIL­LIAM MEPPEM styling AM­BER DE FLO­RIO

mango matcha pop­si­cles

400ml can co­conut cream

2 cups (270g) frozen mango pieces ¼ cup (90g) honey

2 tea­spoons matcha pow­der Place the co­conut cream, mango and honey in a blender. Blend for 1–2 min­utes or un­til smooth and creamy.

Di­vide the matcha be­tween 8 x 1⁄3- cup- ca­pac­ity (80ml) pop­si­cle moulds and top with the mango mix­ture. Us­ing a but­ter knife, gen­tly swirl to com­bine. In­sert pop­si­cle sticks and freeze for 4–5 hours or un­til frozen. Serve. MAKES 8.

blue­berry cashew pop­si­cles

1¼ cups (190g) cashews

1 cup (250ml) wa­ter

1 cup (150g) frozen blue­ber­ries

1 tea­spoon vanilla bean paste

⅓ cup (115g) honey

1 cup (280g) nat­u­ral Greek-style (thick) yo­ghurt ½ cup (40g) shred­ded co­conut Place the cashews in a bowl, cover with boil­ing wa­ter and set aside to soak for 10 min­utes.

Drain the cashews and place in a blender. Add the wa­ter, blue­ber­ries, vanilla and ¼ cup (90g) of the honey. Blend for 1–2 min­utes or un­til smooth and creamy.

Di­vide the mix­ture be­tween 8 x 1⁄3- cup- ca­pac­ity (80ml) pop­si­cle moulds. In­sert pop­si­cle sticks and freeze for

4–5 hours or un­til frozen.

Place the yo­ghurt and re­main­ing honey in a small bowl and stir well to com­bine. Re­move the pop­si­cles from the moulds and, work­ing one at a time, dip into the yo­ghurt mix­ture. Place on a tray lined with bak­ing pa­per and sprin­kle with the co­conut. Place in the freezer for 20 min­utes or un­til set. Serve. MAKES 8.

rasp­berry vanilla pop­si­cles

1¼ cups (190g) cashews

2 cups (300g) frozen rasp­ber­ries ⅓ cup (115g) honey

1 cup (250ml) wa­ter

1 tea­spoon vanilla bean paste Place the cashews in a bowl, cover with boil­ing wa­ter and set aside to soak for 10 min­utes.

While the cashews are soak­ing, place the rasp­ber­ries and half the honey in a medium saucepan over medium heat. Cook, stir­ring oc­ca­sion­ally, for 6 min­utes or un­til soft­ened. Set aside to cool slightly.

Drain the cashews and place in a blender with the wa­ter, vanilla and re­main­ing honey. Blend for 1–2 min­utes or un­til smooth and creamy.

Di­vide the cashew mix­ture be­tween 8 x 1⁄3- cup- ca­pac­ity (80ml) pop­si­cle moulds, top with the rasp­berry mix­ture and gen­tly swirl with a but­ter knife. In­sert pop­si­cle sticks and freeze for 4–5 hours or un­til frozen. Serve. MAKES 8.

creamy choc fudgsi­cles

6 fresh dates (90g), pit­ted

1 cup (150g) cashews

1 cup (250ml) wa­ter

¼ cup (25g) ca­cao pow­der

2 tea­spoons vanilla bean paste

¼ cup (60ml) maple syrup

50g 70% dark cho­co­late, melted

⅓ cup (45g) pis­ta­chios, roughly chopped Place the dates and cashews in a bowl, cover with boil­ing wa­ter and set aside to soak for 10 min­utes.

Drain the dates and cashews and place in a blender. Add the wa­ter, ca­cao, vanilla and maple syrup. Blend for 1–2 min­utes or un­til smooth and creamy.

Di­vide the mix­ture be­tween 8 x 1⁄3- cup- ca­pac­ity (80ml) pop­si­cle moulds and in­sert pop­si­cle sticks. Freeze for 4–5 hours or un­til frozen.

Re­move the pop­si­cles from the moulds and place on a tray lined with non-stick bak­ing pa­per. Driz­zle with the melted cho­co­late and sprin­kle with pis­ta­chio. Place in the freezer for 10 min­utes or un­til the cho­co­late is set. Serve. MAKES 8.

blue­berry cashew pop­si­cles

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