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
Ingredients:
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
Chocolate Sauce:
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.
Instructions:
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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.
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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.
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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.
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Make the chocolate by mixing together all of the ingredients.
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Leave the ice blocks on the kitchen bench for 10 minutes to soften enough to take out of the moulds.
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Drizzle the chocolate sauce over the ice blocks and leave to set in the freezer.
Makes 4-5 ice blocks