If you are after a dairy-free, refined sugar- free dessert that the kids will enjoy too, look no further than these Chocolate Coconut Ice Blocks.
Chocolate Coconut Ice Blocks
1/2 cup cashew nuts, soaked in water overnight and drained
3/4 cup coconut milk
1/2 tsp vanilla extract
2 Tbsp cacao powder
2 Tbsp maple syrup
1 Tbsp Blue Coconut coconut oil
1 Tbsp peanut butter (or any nut butter)
1 tsp maple syrup
1/2 Tbsp cacao powder
Desiccated coconut and raspberry powder for decorating.
Ideally soak your cashew nuts in water overnight to soften. If you want to make this asap, soak the cashews in boiling water for at least 2 hours and then drain.
Place all the ice cream ingredients into a blender or food processor and blend until smooth. The more powerful your blender is, the smoother your mixture will become and the less time you will need to blend it.
Pour the ice cream mixture into ice block moulds. Freeze for 1 hour or until it has firmed up enough to support the ice block stick. Insert an ice block stick into each mould and place back in the freezer for 2 hours or until set in the middle.
Make the chocolate by mixing together all of the ingredients.
Leave the ice blocks on the kitchen bench for 10 minutes to soften enough to take out of the moulds.
Drizzle the chocolate sauce over the ice blocks and leave to set in the freezer.
Makes 4-5 ice blocks