Soaked cashews are the secret to lovely, creamy dairy-free lollies. Start the night before to allow time for the cashews to soak
6 large apricots (approx 500g), sliced
juice of an orange
125g fresh or frozen locally grown raspberries*
4–5 tbsp pure maple syrup (or honey)
60g raw cashews, soaked overnight in cold water, drained and rinsed
1 tsp finely grated orange zest small pinch of fine sea salt
* If using frozen berries, allow them to defrost a little before using in this recipe
1 Place apricots and orange juice in a medium saucepan, cover with a lid and bring to the boil. Reduce to a simmer and cook for 5 mins. Remove lid and cook for a further 8–10 mins, stirring often to prevent the bottom from catching, until thick and pulpy. Remove from heat and set aside to cool.
2 Combine raspberries and 1–2 tbsp of the maple syrup in a small bowl and lightly crush with a fork to form a rough paste. Divide evenly between 8 lolly moulds and set aside.
3 Transfer cooled apricots to a blender, along with soaked cashews, 3 tbsp maple syrup, orange zest and salt. Blend until smooth. Pour into moulds (it’s a thick mixture, so you may need a spoon to help), then using a knife, marble the raspberries through the apricot mixture slightly. Insert wooden sticks and freeze for at least 4 hours or overnight.
4 Run moulds under warm water to help release the popsicles.
Recipe taken from A Year In My Real Food Kitchen by Emma Galloway (Harper Collins)