- 1 cup Plenish cashew milk
- 4 tbsp coconut cream
- 1 ripe bananas chopped
- 1 tsp vanilla essence or powder
- 2 tbsp maple syrup
- 2 tsp matcha powder
- Seeds of 1 cardamom pod crushed
- Blueberry compote;
- 2/3 cup blueberries
- 2 tsp maple syrup
- Splash water
Add the blueberries, water and maple syrup to a sauce pan and simmer on a low heat until the blueberries have broken down a deliciously jammy compote.
Add the bananas, coconut cream, cashew milk, vanilla, cardamom, matcha and maple syrup to your food processor and blitz until creamy.
Add a tsp of the berry mix to the bottom of the popsicle moulds then fill up with the creamy mix.
Insert the lolly sticks and then pop them in the fridge for a least 4 hrs.
When you’re ready to eat the popsicles run them under the hot tap for a few seconds to slide out of the mould.