Cashew Ice Pops
Denise Christine Fuchs
3⁄4 cup cashews, soaked for 4 hours 3⁄4 cup coconut cream (the firm part of a can of full-fat coconut milk when stored in the fridge overnight) 1⁄4 cup maple syrup 1⁄4 cup plant milk Vanilla powder/extract Berry powder (optional for food coloring)
• Put all ingredients into a good blender and blend until smooth.
• Pour the mixture into 6 ice pop molds and add wooden sticks.
• Freeze overnight.