By Simone Denny
Dairy Free, Refined Sugar Free, Vegan, Gluten Free
I wanted to share with you a very simple recipe I made this week: Cherry Berry Chocolate Ice Blocks. I have been loving all the beautiful fresh fruit that is in season at this time of year and have been feeling inspired to make some delicious summer smoothies and fresh fruit ice blocks.
This recipe is very high in antioxidants from the blueberries and cherries and is also high in vitamin C. You may remember I wrote an article on How Blue and Purple Foods Can Transform Your Health - well this recipe has plenty of colour! Being refined sugar free these ice blocks are a great one for the kids - they always seem to go down a treat with my little ones and their friends.
1/2 cup of fresh cherries (pips removed)
1/2 cup of organic blueberries
1 cup of coconut milk
3 tablespoons of coconut oil
2 tablespoons of cacao powder
2 tablespoons of coconut nectar or maple syrup
Add all of the ice block ingredients to a blender and blend until smooth.
What to do:
1. Pour the mixture into ice block containers (I use Avanti groovy ice block moulds - that really is the name! I use my own wooden sticks with them). Leave them to freeze for at least 4 - 6 hours.
2. For the dipping sauce - add coconut oil, raw cacao and maple to a pot and heat slowly over low heat until the coconut melted. Mix and allow to cool for about 10 - 15 minutes.
3. Remove ice blocks from the freezer. Run them under warm water to remove the plastic moulds. Tilt the chocolate in the pot so it is deep enough to cover the tip of the ice block when dipped. Once dipped in the chocolate, allow them to set for a few minutes. I sat the ice block part over the top of a glass so the chocolate wasn't sitting on anything and could set nicely.
4. Return them to the freezer or eat immediately.