Beetroot, Raspberry & Cacao Creamsicles

Recipes, food styling & photography Emma Galloway

	70g (3⁄4 cup) raw cashew nuts
	65g (1⁄3 cup) beetroot puree (see below)
	125ml (1⁄2 cup) coconut cream
	40g (1⁄3 cup) frozen raspberries
	60ml (1⁄4 cup) pure maple syrup
	2 tablespoons cacao or cocoa powder
	1 teaspoon vanilla extract
	pinch fine sea salt
	FOR THE CHOCOLATE COATING
	200g dairy-free dark chocolate, roughly chopped
	2 teaspoons olive oil
	freeze-dried raspberries (optional)

1.	Put the cashews in a jar, cover with water and set aside to soak for at least 4 hours or preferably overnight. Drain well.
2.	Put the drained cashews and the remaining creamsicle ingredients into a blender and blend on high until super- smooth, stopping to scrape down the sides occasionally if needed.
3.	Divide the mixture between six ice-block moulds, insert wooden sticks and freeze for 4-5 hours or overnight, until frozen.
4.	Run the moulds under warm water to help release the creamsicles.
5.	Melt the chocolate and olive oil in a small bowl set over a saucepan of boiling water, making sure the bottom of the bowl doesn’t touch the water.
6.	Transfer the melted chocolate to a small deep bowl and dip each creamsicle in the chocolate.
7.	Transfer to a tray, crumble over the freeze-dried raspberries, if using, and return to the freezer until ready to eat.
8.	NOTE: To make beetroot puree, cook beets in a saucepan of water until tender (one medium-sized beet will yield about 1⁄3 cup of puree). Peel when cool enough to handle and blend until smooth in a small food processor or blender. Any excess can be frozen for later use.