Vegan Berry & Beetroot Nice Cream
220g cashews, soaked
4 tablespoons water
25g cocoa butter, melted
210g maple syrup
220g coconut cream
3 tablespoons lime juice
2 teaspoons Unicorn Superfoods beetroot powder
180g frozen raspberries
Soak cashews in water for 3 hours.
In a food processor, blitz cashews and the water they were soaked in until a smooth paste forms.
Over a low heat, melt the cocoa butter.
Add the melted cocoa butter and all remaining ingredients to the food processor. Blitz until smooth.
Pour mixture into icy-pole moulds. Let set in freezer for at least 4 hours.
Once set, garnish nice creams with your choice of ingredients. Pictured is melted vegan chocolate, freeze dried raspberries, and rose petals.