Vegan strawberry ice cream cubes
Ingredients
for 14 pieces
150 g | cashew nuts, soaked overnight in water |
30 g | coconut oil, melted |
40 g | rice syrup |
200 g | strawberries |
½ | lemon, use only the juice |
½ tsp | bourbon vanilla powder |
1 pinch | salt |
160 g | vegan dark chocolate, finely chopped |
1 tbsp | coconut oil |
How it's done
Ice cream mixture
Drain the cashew nuts, place in a blender with all the other ingredients up to and including the salt and puree until smooth. Pour the mixture into the ice cube tray.
Freeze for at least 8 hrs. or overnight.
Glaze
Melt the chocolate and coconut oil together in a bain-marie. Remove the ice cream cubes from the tray, place on a rack, coat with the melted chocolate. Enjoy immediately or return to the freezer.
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