Candy Skull Crushers

• Produce

  • 35 g Blackberries, fresh
  • 30 g Goji berries

• Baking & Spices

  • 1 tbsp Agave nectar or sweetener, raw
  • 2 tsp Vanilla

• Oils & Vinegars

  • 120 ml Coconut oil

• Nuts & Seeds

  • 105 g Cashew

• Dairy

  • 3 tbsp Almond milk or milk, raw

• Frozen

  • 1 Candy mold or ice cube tray

• Other

  • A blender / food processor

Found on wallflowerkitchen.com

Description

Ingredients

• A blender / food processor
• A candy mold or ice cube tray
• 120ml (1/2 cup) coconut oil
• 75g (1/2 cup) cashew nuts
• 1 tbsp raw agave nectar or sweetener of choice
• 1 tsp vanilla extract
• 1 tbsp raw almond milk or milk of choice
• 30g (1/4 cup) goji berries
• 35g (1/4 cup) fresh blackberries (can be substituted with other berries)
• 30g (1/4 cup) cashew nuts
• 2 tbsp raw almond milk or milk of choice
• 1 tsp vanilla extract

Directions

• To make the white chocolate coating, mix all ingredients in a blender or food processor until completely smooth. Add a tiny bit more milk if its hard to blend.
• Make the berry filling by separately mixing all ingredients in a blender or food processor until smooth and resembles a thick sauce.
• Fill your mold up to about ⅓ way with the white chocolate and freeze for a few minutes. (Should only take about 10 minutes for it to firm up.)
• Then spoon in about ½ tsp full of the berry filling, keeping it in the centre of the mold. And freeze for a further 10 minutes.
• Now fill up to the top with the white chocolate and freeze or refrigerate to set for at least 30 minutes.
• Keep in the fridge or freezer so it will keep a nice solid texture. Will be fine at room temperature for about 15 minutes before it softens. Enjoy!

Nutrition