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 


  1. Soak cashews in water for 3 hours.

  2. In a food processor, blitz cashews and the water they were soaked in until a smooth paste forms.

  3. Over a low heat, melt the cocoa butter.

  4. Add the melted cocoa butter and all remaining ingredients to the food processor. Blitz until smooth.

  5. Pour mixture into icy-pole moulds. Let set in freezer for at least 4 hours.

  6. Once set, garnish nice creams with your choice of ingredients. Pictured is melted vegan chocolate, freeze dried raspberries, and rose petals.

Kara Boscarato