Click here to printPeach & Lavender Ice Cream Bites
These delicious little treats were inspired by the gorgeous Emma from My Darling Lemon Thyme with her Dark Chocolate Peppermint Ice Cream Bites. I loved the recipe so much but wanted to create a summery version using the juicy peaches that are around at the moment. The creamy peach cashew 'ice cream' pairs so well with lavender and the dark chocolate coating gives a satisfying crunch when you bite into them.
Makes 9 bites
ingredients
- ½ cup Raw Cashews, soaked overnight in water
- ⅓ cup Coconut Oil, plus 2 tbsp extra
- 3 tbsp Coconut Sugar
- 2 tbsp almond milk (or your preferred milk alternative)
- 1 medium peach
- ¼ tsp culinary grade lavender, plus more for decorating
- Bee Pollen for decorating
- 100g Dark Chocolate
method
- Step 1 :Drain and rinse the soaked cashews. Add them to a blender with melted coconut oil, coconut nectar, almond milk, peach and lavender. Blend on high until you reach a very smooth consistency, about 1-2 minutes. You will need to stop a few times to scrape down the sides.
- Step 2 :Pour the mixture into small round silicone moulds and place into the freezer to set for 2-3 hours. Alternatively you could line a small brownie pan with baking paper and cut the ice creams into small blocks once frozen.
- Step 3 :Pop out the ice cream bites out of the moulds and pop back in the freezer on a lined tray while you prepare the chocolate coating.
- Step 4 :Melt the chocolate over a double boiler & add 2 tbsp coconut oil. Once melted, pour the chocolate into a small bowl or large cup.
- Step 5 :Take the bites out of the freezer and work quickly dipping the ice creams into the chocolate, using two forks. Place on a baking paper lined tray and top with a little extra lavender, bee pollen or whatever you fancy! Once they are all covered, place back in the freezer for 5-10 minutes to set the chocolate.
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