A quick and easy treat option that uses minimal ingredients, with beetroot as the center ingredient. Loaded with nutritional goodness and fiber, and perfect for all ages.

Beetroot Coconut Ice [Vegan]

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Ingredients

  • 1/2 Cup Raw Almonds
  • 10 Medjool Date - pitted
  • 1 teaspoon Organic Cold Pressed Coconut Oil
  • Pinch of Flaked Sea Salt
  • 1 Medium Beetroot (Raw)(Peeled and chopped)
  • 2 Cups Organic Dessicated Coconut
  • 4 tablespoons Organic Cold Pressed Coconut Oil (melted)
  • 6 tablespoons Organic Rice Malt Syrup (Or sweetener of your choice)
  • 3/4 Cup Almond Milk
  • Pinch of Flaked Sea Salt
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Preparation

  1. Place all BASE ingredients into a food processor and blend until all combined.
  2. Divide the mixture up enely into your mold. I used a silicone mold, and used the back of a teaspoon and my fingers to press the base mixture down, until it was nice and firm.
  3. Poke the top with a fork, and place into the freezer while you make the coconut ice layer.
  4. Place all COCONUT ICE ingredients into a food processor or high speed blender and blend until all combined.
  5. Distribute evenly into the mold, and use your fingers or the back of a teaspoon to push the mixture down.
  6. Let it set overnight in the freezer.
  7. Remove 5 mins before serving to all to thaw slightly to make it easier to remove.
  8. Decorate with shredded coconut and enjoy.
  9. Store in a sealed container in the freezer/fridge for up to 3 days.
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