GF: DF: SF: V: VG: PALEO

Serves 4

1 cup coconut cream

2 medjool dates

1/2 tsp vanilla extract

Pinch salt

2 tbs rice malt syrup

1 tsp matcha powder

1/2 cup raspberries (fresh or frozen)

4 tbs coconut yoghurt

Blend the cream, syrup, dates, vanilla extract and salt until smooth. Pour 3/4 cup of the liquid into a jug and set aside. Add raspberries to the blender and blend again until smooth. Pour raspberry mix evenly into ice cream moulds. Put in freezer for 40 mins (or until firm). Blend remaining coconut cream liquid with matcha powder until smooth. Pour over set raspberry. Put in freezer for 40 mins (or until firm). Top all pops with yoghurt and place back in freezer until set. Enjoy!