Blueberry and coconut paddle pops

"So often we think that when we start following a healthier lifestyle that we’ll miss out on things we love. In this case I’m talking about ice-cream. Luckily you don’t have to give this one up. I’ve created a brain-boosting recipe for you using 100 per cent plant-based whole food ingredients that will nourish you from the inside out. This dairy-free, raw, vegan and paleo-friendly ice-cream alternative contains blueberries that are high in antioxidants that support things like eye health, the cardiovascular system and memory; coconuts that are loaded with healthy fats that promote healthy brain function; and cashews to help boost serotonin (the happy hormone) levels in the brain." Rory Bland, The Whole Food Dude

Credit: Benito Martin

• makes

  12-18

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 2 cups young coconut meat (about 4 fresh coconuts)
• 2 cups raw cashews, soaked in 4 cups filtered water for 2 hours
• 1 cup coconut water (from the fresh coconuts)
• ¼-½ cups coconut nectar, raw honey or rice malt syrup to taste
• 1 cup frozen blueberries
• 1 cup fresh blueberries (can also be frozen if fresh not available)

Soaking time 2 hours

Freezing time 2-4 hours

Instructions

Place all ingredients except for the fresh berries into a blender and blend until smooth and creamy. If using all frozen, set aside 1 cup of frozen berries and blend the rest.

Gently stir in the fresh berries (or 1 cup frozen) so you get nice bursts of berries throughout your ice-cream mixture. Pour into paddle pop moulds or into small cups, then put a paddle pop stick in the middle of the creamy mixture.

Freeze until set, this should take between 2-4 hours. Devour with friends and family on a summer's day (or anytime, really).

Note

• Once your ice-cream is set you can dip it in finely chopped roasted macadamia chunks, raw cacao nibs, goji berries or your favourite superfood chunks. Or try dipping it in a slightly melted raw dark chocolate mixture and put back in the freezer for a chocolate coating.

• If you eat it really fast then it might be brain freezing before it is brain boosting, so take it slow.

Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby.

Rory Bland is a whole foodie, inspirational speaker, YouTuber and ambassador for living life to the fullest. With a background in health, nutrition, yoga and wellness, Rory shares recipes and videos on his blog, The Whole Food Dude.

Recipe by Rory Bland from The Whole Food Dude.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.