BEETROOT, RASPBERRY & CACAO CREAMSICLES

MAKES 6 / SOAKING 4 HOURS OR OVERNIGHT / PREPARATION 5 MINUTES / FREEZING 4 HOURS OR OVERNIGHT

I’ve long been a fan of combining beetroot and cacao, so here I’ve used the modern classic combo to make super-lush plant-based creamsicles. I went all out and dipped them in dark chocolate before sprinkling with freeze-dried raspberries, but they are just as delicious without. Start these the night before to soak the cashews.

70g (¾ cup) raw cashew nuts 65g (⅓ cup) beetroot puree (see below) 125ml (½ cup) coconut cream 40g (⅓ cup) frozen raspberries 60ml (¼ cup) pure maple syrup 2 tablespoons cacao or cocoa powder 1 teaspoon vanilla extract pinch fine sea salt

FOR THE CHOCOLATE COATING

200g dairy-free dark chocolate, roughly chopped 2 teaspoons olive oil freeze-dried raspberries (optional)

Put the cashews in a jar, cover with water and set aside to soak for at least 4 hours or preferably overnight. Drain well.

Put the drained cashews and the remaining creamsicle ingredients into a blender and blend on high until supersmooth, stopping to scrape down the sides occasionally if needed. Divide the mixture between six ice-block moulds, insert wooden sticks and freeze for 4-5 hours or overnight, until frozen. Run the moulds under warm water to help release the creamsicles.

Melt the chocolate and olive oil in a small bowl set over a saucepan of boiling water, making sure the bottom of the bowl doesn’t touch the water. Transfer the melted chocolate to a small deep bowl and dip each creamsicle in the chocolate. Transfer to a tray, crumble over the freeze-dried raspberries, if using, and return to the freezer until ready to eat.

Note: To make beetroot puree, cook beets in a saucepan of water until tender (one medium-sized beet will yield about ⅓ cup of puree). Peel when cool enough to handle and blend until smooth in a small food processor or blender. Any excess can be frozen for later use.