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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Gingerbread Popsicles

Serves: 6|Prep: 10 minSet: 420 min

Dairy Free Vegan

Serves: 6|Prep: 10 minSet: 420 min

Gingerbread is a flavor that just screams Christmas time! So to satisfy everyone’s gingerbread cravings, I’ve whipped up Gingerbread Popsicles. By blitzing together soaked cashews and coconut cream with the perfect gingery spices, these popsicles will hit that post-feast spot while boosting your heart health (thanks to the cashews) and keeping your blood sugar in check. Get the kids involved decorating fun faces as I have too!

Ingredients

Method


1/3 cup cashews, soaked in filtered for 2-4 hours
1x13.5oz can organic coconut cream
¼ cup coconut yogurt
2 Medjool dates
¼ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
Pinch ground cardamom
¼ tsp vanilla bean paste
Leftover gingerbread crumbs (optional)
½ cup frozen raspberries (optional)
1. Place all ingredients except gingerbread and raspberries in a blender and blend until smooth and creamy.
2. Stir in gingerbread crumbs and raspberries, if using, and pour into popsicle moulds. Freeze for at least 4 hours before serving.

Tip:
Serve immediately or store in the freezer for up to 4 months.


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