Ingredients:
- 1⁄2 Cup Fresh Strawberries, roughly chopped
- 1⁄2 Cup Fresh Raspberries
- 3 Tbsp Maple Syrup
- 1 Tsp Vanilla Extract
- 1⁄4 Cup Coconut Cream
- 1⁄4 Cup Cashews, soaked for one hour
- 2 Tbsp Coconut Oil
- Unsweetened shredded coconut, to garnish (optional)
- Mini dark chocolate chips, to garnish (optional)
Instructions:
- Add strawberries and raspberries to a blender and puree until smooth.
- Then add maple syrup, vanilla, coconut cream, soaked cashews, and coconut oil and blend at the highest power for 10-15 seconds until smooth and creamy.
- Now you can do two things: Either pour the mixture into silicone cups (we used Valentine’s shaped molds) or pour the mixture onto parchment paper, smooth out and garnish with shredded coconut and chocolate chips.
- Place in the freezer and freeze for 2+ hours. Serve immediately. Store leftovers in the freezer