A quick, easy recipe for some dairy free, creamy ice blocks (cause that's what we call them in New Zealand) :) If you want to get fancy, you could melt some chocolate and drizzle it around the inside of the ice block moulds before adding the mixture so you end up with chocolate coated ice blocks.
Makes 4
4 Ice block moulds
4 bananas
1 tbsp coconut cream
1 tsp agave (or maple syrup)
1 tsp vanilla extract
handful of strawberries
1 tsp raw cacao
In a blender, blend the bananas, agave and coconut cream into a thick smoothie (you can add more coconut cream if you need to). Take about 1 third of the mixture out and place in a cup or small bowl to the side. Do this again from the blender so now you have split the mixture into three. Add the berries to the blender with the remaining smoothie and blend. Split into the 4 ice block moulds. Add the vanilla to one of the cups of mixture and stir until well mixed. Spoon this on top of the strawberry mix. The add the cacao powder to the second cup and mix thoroughly - spoon on top of the vanilla mixture. Put the sticks into the moulds and freeze.
4 Ice block moulds
4 bananas
1 tbsp coconut cream
1 tsp agave (or maple syrup)
1 tsp vanilla extract
handful of strawberries
1 tsp raw cacao
In a blender, blend the bananas, agave and coconut cream into a thick smoothie (you can add more coconut cream if you need to). Take about 1 third of the mixture out and place in a cup or small bowl to the side. Do this again from the blender so now you have split the mixture into three. Add the berries to the blender with the remaining smoothie and blend. Split into the 4 ice block moulds. Add the vanilla to one of the cups of mixture and stir until well mixed. Spoon this on top of the strawberry mix. The add the cacao powder to the second cup and mix thoroughly - spoon on top of the vanilla mixture. Put the sticks into the moulds and freeze.
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