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.
1 cup cashews, soaked for 2–4 hours
2½ cups fresh or frozen strawberries (defrosted)
¹⁄³ cup freeze-dried strawberries (optional)
¼ cup + 2 tbsp coconut nectar or raw honey
1 tsp vanilla extract
2 tbsp lemon juice
½ cup coconut milk (homemade recipe in Little Bird Goodness)
Pinch of sea salt
¼ cup melted cold-pressed coconut oil
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
1. Place all the ingredients except the coconut oil in a high-speed blender, and blend until smooth.
2. With the blender still running, gently pour in the coconut oil until fully incorporated.
3. 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.
4. 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 new plant-based wholefoods recipes in Megan May’s new cookbook, Little Bird Goodness.
Phototography: Lottie Hedley | littlebirdorganics.co.nz