Hi! I hope your year has got off to a good start? We’re still in full summer-chill-mode around here. Most days I’m still in my pj’s nearing lunchtime, unless it’s full tide… then we’re at the beach. I’ve also been hanging out in our veggie garden as much as I can, but more on that next week. I’m just stopping in real quick today to share this recipe, which is PERFECT for this time of the year. I shared it over on my Instagram feed at the end of last year, but it’s so good I also wanted to share it here so it’s easy for everyone to find in years to come.
I put a call out on Instagram last week asking what kinds of things you’d like to see on here this year. Last year I sadly barely had time to even think about this space, but I’m going to try my best to change that this year (no promises, but I will try!). I’d love to hear your thoughts below in the comments, let me know the kinds of recipes you like to see, whether you’d like me to start sharing more about our veggie garden or not? Those kinds of things. Thanks so much in advance xx
For those of you who loved my Dark Chocolate, Pistachio Halva Ice Cream Bites (pg 224) in my second cookbook or the Dark Chocolate Peppermint Bites I shared on here years ago, you’re gonna love these. You can of course freeze this mixture into ice-block/popsicle moulds instead of silicone trays, but I’m a sucker for individual little bites… just be warned, it’s hard to stop at just one!
Makes 12
60g (1/2 cup) cashew nuts, soaked at least 4 hours or overnight, drained
125g (1 cup) fresh or frozen (defrosted) raspberries, + extra to fill
125ml (1/2 cup) coconut milk
60ml (1/4 cup) brown rice malt syrup
1 teaspoon vanilla extract
Freeze-dried raspberries, to garnish, optional
Dark chocolate shell
5 tablespoons virgin coconut oil
5 tablespoons cacao or cocoa powder, sifted
3 tablespoons pure maple syrup
Place drained cashews, raspberries, coconut milk, rice syrup and vanilla into your blender (high-powered will give the best results!), secure lid, starting on the lowest speed then increasing to high, blend for 20-30 seconds or until smooth, using the tamper to help things along. Half-fill 12 x 2 tablespoon-capacity silicone cupcake moulds with mixture, add an extra raspberry or two, then top with remaining mixture. Pop in the freezer for 4 hours or overnight. Remove ice cream bites from moulds, place onto a tray and return to the freezer.
Melt coconut oil, whisk in sifted cacao/cocoa and maple syrup until smooth. Dip ice cream bites into chocolate mixture, then return to the tray, scatter tops with freeze-dried raspberries in using. Once all done, return to the freezer. The bites will store in an airtight container in the freezer for 3-4 weeks, although good luck with that!
3 Responses
I haven’t had a good look around your website yet but I intend to as I am such a fan of your cookbook “A year in my real food kitchen’. I’ve been working my way through it and I’ve definitely used more recipes in this than any other book. I’m always looking for good vege/gluten free recipes that are fairly healthy but still taste good so thank you! I also love that it’s divided into seasons.
Thanks so much Trudie! Stoked you’re loving my second book 🙂
God, why are you doing this to me? They all look amazing and I want to bite the screen right now. 🙂