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!