It’s that time of the year again! Lemons, lemons, lemons! Everywhere I can see lemons! And oranges! And limes! Yippieh! 🙂
I think it is rather convenient to have citrus in the middle of winter, when an extra dose of vitamin C is just perfect! Not so perfect for ice pops, but hey, who says you can only have them in summer?!
As always, this recipe is vegan, gluten-free and without refined sugar. If you can’t have cashews, replace them with blanched almonds or macadamias, or skip them altogether 🙂
Makes approx. 10 ice pops:
For the ice pops:
1 can (400ml) coconut cream
1 cup (140g) dates, pitted and diced
1/2 cup (70g) cashews
1/3 cup (80ml) lemon juice (from approx 5 small or 2 big lemons)
zest of those lemons
1/3 cup (80ml) water
1/4 teaspoon turmeric
For the cashew drizzle:
1/3 cup (45g) cashews
1/4 cup (60ml) water
1 teaspoon cacao butter or coconut oil, melted
some chopped pistachios for garnish
1. Blend all ingredients for the ice-pops in a strong blender until smooth. Let the dates soak in the water for a while if needed.
2. Transfer mixture into ice pop molds. Cover with lid, insert ice pop sticks and place in freezer until firm.
3. Once the ice-pops are firm, take them out of the mould. It helps to hold them upside down and let a little warm water run over the mould to get them out.
4. For the cashew drizzle, place all ingredients in a powerful mini-blender and blend until smooth.
5. Drizzle the cashew cream with a small icing bottle or icing bag onto the ice pops and sprinkle with chopped pistachios. Serve or keep in freezer.