4 cups cashew nuts, soaked in water over night
6 cups coconut cream, refrigerated over night
4 cups blueberries
Soak the cashew nuts in water overnight and drain when you are ready to prepare the popsicles.
Put the coconut cream into the refrigerator over night. The next day, there should be a firm and thick white layer of coconut cream on top of the can. Use that one for the popsicles.
Add all ingredients to a blender and blend until creamy and smooth.
Fill the cream into the popsicle molds and insert the popsicle sticks. Freeze for a minimum of 4 hours, preferably overnight before you serve them.
This amount will make about 5 popsicles depending on the size of your molds.
*If you have kids under one year old, replace the honey with maple syrup.
berries, Gluten Free, Homemade ice cream, Ice Cream, Snacks, sugar-free, summer, Sweet stuff, vegan
%recipe_name% - %recipe_date% %recipe_url%