Sweet, yet sugar-free, raspberry iceblocks. Simple to make and even easier to eat! You can use any fruit really, but raspberries are everywhere right now.
Ingredients
360 ml / 1 1/2 cups coconut milk
2 tbsp maple syrup or agave nectar
1 tsp vanilla extract
1 Punnet of raspberries fresh or frozen
Method
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Mix the coconut milk, maple syrup and vanilla in a blender until smooth.
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Add the berries and pulse until they’ve’ been “smashed” but not completely blended.
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Pour the mixture into popsicle moulds and freeze for at least 5 hours or overnight.
Why they’re so good:
- Dairy-free & vegan
- Gluten-free
- Paleo-friendly
- Free from refined sugars
- Nut-free
- Soy-free
- Super easy to make!
- Super tasty to eat!