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