MATCHA, RASPBERRY AND YOGHURT ICE CREAM POPS
WORDS AND RECIPE : EVIE MORTON (www.evieandginger.com)
Packed with antioxidants thanks to matcha and raspberries, these pops are a delicious and nutritious treat to stash in your freezer. Creamy and sweet and free from dairy, refined sugar and gluten. Perfect for sunny Autumn afternoons or an after dinner party dessert served with a bowl of fresh raspberries and dark chocolate.
Matcha, Raspberry & Yoghurt Ice Cream Pops
GF: DF: Refined sugar-free: Vegan : Paleo
1 cup coconut cream
2 medjool dates
1/2 tsp vanilla extract
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!