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.
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
Mix the coconut milk, maple syrup and vanilla in a blender until smooth.
Add the berries and pulse until they’ve’ been “smashed” but not completely blended.
Pour the mixture into popsicle moulds and freeze for at least 5 hours or overnight.
Why they’re so good:
- Dairy-free & vegan
- Free from refined sugars
- Super easy to make!
- Super tasty to eat!