Frozen Cashew and Acai Popsicles
Recipe by Clémence Catz , culinary author and photographer.
Soaking: 4 hours
Preparation : 10 min.
Rest : 12 hours
For a dozen mini ice creams (or 4 to 6 large ones).
STEP 1: INGREDIENTS
Products in orange are available in our Sol Semilla store via the “ Related Products » at the bottom of the page.
- – 150 g cashew nuts (soaked for 4 hours)
- – 120 g of agave syrup
- – 1/2 tsp vanilla extract
- – 1 level teaspoon of powdered ginger
- – 1 tbsp. rum (optional)
- – 2 tbsp. acai powder
- – 1 tbsp fresh lemon juice
Options: fresh or frozen blueberries, blue poppy seeds or black sesame seeds…
STEP 2: RECIPE
Rinse the cashew nuts and blend them for a long time with 250 g of fresh water, at maximum power.
Add the agave syrup, vanilla, ginger and rum and blend for another minute or two, until the mixture is completely smooth and homogeneous.
Pour 150 g of cream into a bowl and mix (or blend) with the açaï and lemon juice.
Alternate the two preparations in Eskimo molds, adding blueberries and sesame or blue poppy seeds if desired.
Place in the freezer until the ice creams have set (about twelve hours), then store them in a container in the freezer and consume within two weeks.
