CHERRY AMARETTO CREAMSICLES
SERVES 8 PORTIONS
2 cups (480 ml) fresh red cherries, pitted
1 tbsp fresh lemon juice
5 tbsp maple syrup or another sweetener
1 tsp amaretto liqueur or almond extract
2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)
2 tbsp coconut butter
1 tsp vanilla extract
NUTRITIONAL VALUES
Calories: 356kcal
Fat: 28.4g (25.8g S.Fat)
Carbs: 23.7g
Protein: 3.3g
Sugar: 19.6g
Sodium: 36mg
METHOD
In a blender, combine the cherries, lemon juice, maple syrup, and almond liqueur and blend until smooth. Fill the bottoms of ice pop moulds halfway with the cherry mixture and freeze for about 1 hour.
While the cherry mixture is chilling, open the coconut milk cans, scoop out the thick white cream, and whisk it with the coconut butter and vanilla extract in a mixing bowl until creamy. Spoon in the remaining cherry mixture and gently fold in to create a marbled effect. Divide the mixture evenly among the ice pop moulds. Insert ice pop sticks, then return to the freezer for about 3 hours, or until solid. Serve and enjoy!
While the cherry mixture is chilling, open the coconut milk cans, scoop out the thick white cream, and whisk it with the coconut butter and vanilla extract in a mixing bowl until creamy. Spoon in the remaining cherry mixture and gently fold in to create a marbled effect. Divide the mixture evenly among the ice pop moulds. Insert ice pop sticks, then return to the freezer for about 3 hours, or until solid. Serve and enjoy!
