Raspberry & Cashew Choc Ices
These Raspberry & Cashew Choc Ices are little bites of heaven — the perfect after-dinner treat that’s as elegant as it is indulgent.
The creamy cashew and coconut base brings a naturally sweet, buttery richness, while the raspberry layer adds a refreshing, tangy twist that cuts through beautifully. Dipped in rich 85% dark chocolate, they’re not only decadent but also full of goodness.
Cashews are packed with heart-healthy fats and magnesium, coconut adds fibre and energy-boosting MCTs, raspberries are bursting with antioxidants and vitamin C, and dark chocolate is known for its mood-boosting compounds.
Best of all, they’re completely dairy-free, making them a fabulous alternative to traditional ice cream treats, with a satisfying contrast of textures and flavours in every bite.
Creamy, tangy, and perfectly indulgent. A dairy-free frozen treat with a rich chocolate coating.
INGREDIENTS
1 punnet raspberries
1½ cups cashews
½ cup unsweetened desiccated coconut
¼ cup coconut oil
80 ml maple syrup
1 teaspoon vanilla extract
½ teaspoon salt
3 bars (85%) dark chocolate
METHOD
Prepare the cashew base:
Place the cashews in a high-speed blender or food processor and pulse until finely chopped. Add the coconut oil, salt, maple syrup, and vanilla extract, then blend until smooth and creamy.
Chill the base:
Line a loaf tin with baking parchment. Spoon the cashew mixture into the tin, pressing it down evenly. Place in the fridge to chill for 15 minutes.
Add the raspberry layer:
Mash the raspberries with a fork until they form a rough puree. Spread this evenly over the chilled cashew layer. Transfer to the freezer for at least 2½ hours, or until firm.
Melt the chocolate:
Break the chocolate into pieces and place in a heatproof bowl set over a pan of gently simmering water (or use a microwave in short bursts), stirring until fully melted and smooth.
Cut and coat:
Remove the tin from the freezer and slice the set mixture into 16 bars. Working quickly, dip each bar into the melted chocolate until fully coated. Place them on a parchment-lined tray.
Decorate and freeze:
Drizzle any remaining chocolate over the bars for decoration. Return them to the freezer until the chocolate is set. Keep frozen until ready to serve.
