Strawberries & Cream Ice Blocks

Method:

Kids love these ice blocks – they taste like a strawberry milkshake on a stick. The freeze-dried berries add an extra flavour burst to the ice blocks. If you can’t get hold of any, add a few raspberries instead to up the flavour intensity.

Make time: 5–10 mins | Soak time: 2–4 hours | Setting time: 8 hours | Makes: 10 standard ice blocks | Equipment required: high-speed blender, ice-block mould, wooden ice-block sticks
Place all the ingredients except the coconut oil in a high-speed blender, and blend until smooth. With the blender still running, gently pour in the coconut oil until fully incorporated.

Pour the mixture into the ice-block moulds, insert a wooden stick into each mould and freeze until firm. This should take around 8 hours.

To serve, hold the base of the mould (where the stick is inserted) briefly under running hot water and gently remove the ice block.

You can find this recipe, and over 130 plant-based wholefoods recipes in Megan’s cookbook, Little Bird Goodness.

Ingredients:

• 1 C cashews, soaked for 2–4 hours
• 2 1/2 C fresh or frozen strawberries (defrosted)
• 1/8 C freeze-dried strawberries (optional)
• 1/3 C + 2 Tbsp coconut nectar
• 1 tsp vanilla extract
• 2 Tbsp lemon juice
• 1/2 C coconut milk
• pinch of sea salt
• 1/4 C melted cold-pressed coconut oil