Vegan Boysenberry & Coconut Ice-Creams Dipped in Almond Butter Chocolate

Ingredients

Boysenberry ‘Ice-cream’

1 cup Boysenberry Coconut Yoghurt
1 cup raw cashews (soaked for 20 minutes in boiling water) 
3 Tbsp maple syrup

Almond Butter Chocolate

100g vegan dark chocolate
3 Tbsp Pic’s Double Crunch Almond Butter

Method

1. Drain the cashews and add to a blender with the coconut yoghurt and maple syrup. Blend until super smooth and creamy. 

2. Pour this mixture into popsicle moulds and pop in the freezer to set overnight or for at least 5 hours. 

3. Melt together the chocolate and almond butter. Remove the ice creams from the moulds and dip in the chocolate mixture until the whole ice-cream is covered in chocolate. 

4. Pop on a plate lined with baking paper and place back in the freezer for another hour for the chocolate to set. 

   Enjoy straight out the freezer. 

Makes 8 mini ice-creams.