coconut-blueberry popsicles

In collaboration with Bosch-Home I got to work out an amazing blender recipe. This time it was a summer inspired ice cream recipe. Easy & quick to make, very satisfying for the whole family! And since we try to limit our sugar intake to a minimum, this recipe does not contain any refined sugar. guilt free treats are the best (when asking me) :) 

vegan (sugar free) coconut-blueberry popsicles
(serving size: 4)

- 250 ml coconut milk (chilled in the fridge)
- 350 g plant based yogurt
- 1-2 table spoons maple syrup  
- 30 g coconut flakes
- 50 g cashews
- 2 ripe bananas
- Vanilla to taste
- 250 g fresh or frozen blueberries
- 1 lemon (juice and peel)
- fresh mint, chopped
- Matcha (Cation: Matcha contains caffeine, please skip it when the popsicles are for your little ones)

Soak the cashews in cold water over night.
For the main part add all the ingredients till vanilla to your blender (me currently using a VitaBoost from Bosch Home). 
For the blueberry layer add the second part of the ingredients to your blender and blend till you got a pulp, I like it when there are still blueberry chunks inside. 
Adult version: sprinkle with matcha. 
Transfer to popsicle mold or freeze in any other container. 

Then freeze for at least 2-3 hours.