Page 125 - Women’s Health - Australia (February 2020)

Food

Hub

e an

The slightly awks
always cut it taste-wise. But here to prove
plant lovers can have their cake, and eat it
too, is blogger and chef Anthea Cheng (@
rainbownourishments). She’s serving up the
ultimate sweet-tooth satisfiers for you to try!

CHOCOLATE FUDGSICLES

Many vegan ice-cream MAKES 4 POPSICLES 1. Drain the dates. Add spoon the chocolate
recipes ask you defrost them to a high-powered over each popsicle and
before you dive in, but POPSICLES blender with all the decorate with nuts as
who wants to wait for ◆ 1/2 cup pitted dates, popsicle ingredients. desired. The temperature
ice-cream? To avoid soaked in water Blend until the mixture of the popsicles will set
this dilemma, I used a for 2 hours is as smooth as possible. the chocolate straight
selective combination ◆ 1/2 cup almond butter 2. Spoon the mixture into away. Enjoy the popsicles
of ingredients to your popsicle moulds immediately or store
prevent the popsicles ◆ 1/2 cup coconut cream and place sticks in the them in an airtight
from freezing rock ◆ 1/4 cup plant-based
hard. Due to the high milk, such as almond, popsicles. Freeze for at container in the freezer
fibre and natural oils soy or coconut least 4 hours or until the for up to 2 months.
in dates and nut butter, ◆ 3 tbs cocoa or raw popsicles are frozen solid.
they never completely cacao powder 3. Remove the popsicles
freeze so you can eat from their moulds
them straight from COATING and store them in
the freezer, no waiting! ◆ 1/2 cup store-bought an airtight container.
Yep, just how we like it. vegan chocolate 4. Melt the chocolate in
◆ 1/2 cup chopped a small saucepan or over
almonds or other nuts a double boiler. Quickly

FEBRUARY 2020 womenshealth.com.au 125