these fudgy ice pops will keep you cool during those hot days and your taste buds satisfied
- 140g cashew nuts
- 400ml coconut milk
- 40ml Sweet Freedom CHOC SHOT Fudge
- large ripe banana
- 100ml almond milk
- 20g Sweet Freedom FRUIT SYRUP
Place the cashews into a heatproof bowl and cover with boiling water. Leave to soak for an hour.
After an hour, drain the cashew nuts and place into a blender cup.
Open the can of coconut milk and scoop out the thick, white, creamy part - add to the blender cup along with the remaining ingredients.
Add the remaining ingredients to the blender cup and whizz until completely smooth.
Pour into lolly moulds and freeze overnight.
Run the moulds under warm water to help release the ice pops.