Berry Ice Poles

Gluten and dairy-free recipe


1 mango (fresh or frozen)

1 cup raspberries (fresh or frozen)

1 banana

1 cup coconut cream

1 cup coconut milk

½ teaspoon vanilla paste (or seeds from ½ fresh vanilla bean)

10-20 g MediHerb Wholefoods Multi


Place all ingredients into a blender and process until smooth and creamy. Pour into icy pole moulds. Place into the freezer overnight until properly set.

For a ‘split’ icy pole, make the mix without the mango and raspberry, split into halves, and add the mango to one half and the raspberry to the other. Pour the mango mix into the moulds until half filled, and place into the freezer for 30 minutes, then pour the raspberry mix into the moulds until full, and place into the freezer overnight.

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