Strawberries and Cream Pops

Make time: 5−10 mins | Setting time: 4−6 hours | Makes: 10 standard ice blocks | Equipment required: blender

Strawberries and cream pops Photo: Megan May Little Bird Organics

Ingredients

• 1 cup cashews ( soaked 4-6 hours)
• 2 1/2 cups strawberries fresh or frozen (defrosted)
• ¼ cup coconut nectar or light raw honey
• 1 tsp vanilla extract
• 2 tbsp lemon juice 
• 1/2 cup coconut milk 
• pinch sea salt
• 1/4 cup coconut oil melted

Method

Place all the ingredients all ingredients in a high-speed blender, and blend till smooth.

Pour the mixture into the ice pop mould, filling each mould, insert wooden sticks on each pop, and freeze until firm - should take around 8 hours, depending on your freezer and size of your ice block mould. 

To finish: Remove frozen pops from moulds by running cold water over the mould for 30 seconds, gently pulling from the stick to release. Run under water for a little longer if they don't pull away easily.