Ingredients

70g (3⁄4 cup) raw cashew nuts
65g (1⁄3 cup) beetroot puree (see below)
125ml (1⁄2 cup) coconut cream
40g (1⁄3 cup) frozen raspberries
60ml (1⁄4 cup) pure maple syrup
2 tablespoons cacao or cocoa powder
1 teaspoon vanilla extract
pinch fine sea salt
FOR THE CHOCOLATE COATING
200g dairy-free dark chocolate, roughly chopped
2 teaspoons olive oil
freeze-dried raspberries (optional)
I’ve long been a fan of combining beetroot and cacao, so here I’ve used the modern classic combo to make super-lush plant-based creamsicles. I went all out and dipped them in dark chocolate before sprinkling with freeze-dried raspberries, but they are just as delicious without. Start these the night before to soak the cashews.

Instructions

1.Put the cashews in a jar, cover with water and set aside to soak for at least 4 hours or preferably overnight. Drain well.
2.Put the drained cashews and the remaining creamsicle ingredients into a blender and blend on high until super- smooth, stopping to scrape down the sides occasionally if needed.
3.Divide the mixture between six ice-block moulds, insert wooden sticks and freeze for 4-5 hours or overnight, until frozen.
4.Run the moulds under warm water to help release the creamsicles.
5.Melt the chocolate and olive oil in a small bowl set over a saucepan of boiling water, making sure the bottom of the bowl doesn’t touch the water.
6.Transfer the melted chocolate to a small deep bowl and dip each creamsicle in the chocolate.
7.Transfer to a tray, crumble over the freeze-dried raspberries, if using, and return to the freezer until ready to eat.
8.NOTE: To make beetroot puree, cook beets in a saucepan of water until tender (one medium-sized beet will yield about 1⁄3 cup of puree). Peel when cool enough to handle and blend until smooth in a small food processor or blender. Any excess can be frozen for later use.

Recipes, food styling & photography Emma Galloway

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