Chill out with these Vegan Peach Iceblocks - simple to make, dairy free and gluten free!
Ingredients:
- 4x Yellow peaches, peeled, halved, destoned and roughly chopped
- 125g Raspberries
- 3/4 cup Dairy free vanilla coconut yoghurt
- 1tsp Vanilla bean Paste
Instructions
- Blend peaches and raspberries separately in a food processor until smooth, then transfer to small jugs. Mix yoghurt and vanilla paste in another bowl.
- Layer the raspberry puree, peach puree, and yoghurt mixture in 8x 1/3 cup iceblock moulds, freezing for 15 minutes between layers. Insert sticks and freeze for 4 hours or until firm.
- To serve, dip the moulds in hot water and gently remove the iceblocks.
