Peach & Lavender Ice Cream Bites

Desserts

By Emily Williamson

These delicious little treats were inspired by the gorgeous Emma from My Darling Lemon Thyme with her Dark Chocolate Peppermint Ice Cream Bites. I loved the recipe so much but wanted to create a summery version using the juicy peaches that are around at the moment. The creamy peach cashew 'ice cream' pairs so well with lavender and the dark chocolate coating gives a satisfying crunch when you bite into them.

Ingredients
Method

½ cup Raw Cashews, soaked overnight in water
⅓ cup Coconut Oil, plus 2 tbsp extra
3 tbsp Coconut Sugar
2 tbsp almond milk (or your preferred milk alternative)
1 medium peach
¼ tsp culinary grade lavender, plus more for decorating
Bee Pollen for decorating
100g Dark Chocolate

Step 1Drain and rinse the soaked cashews. Add them to a blender with melted coconut oil, coconut nectar, almond milk, peach and lavender. Blend on high until you reach a very smooth consistency, about 1-2 minutes. You will need to stop a few times to scrape down the sides.
Step 2Pour the mixture into small round silicone moulds and place into the freezer to set for 2-3 hours. Alternatively you could line a small brownie pan with baking paper and cut the ice creams into small blocks once frozen.
Step 3Pop out the ice cream bites out of the moulds and pop back in the freezer on a lined tray while you prepare the chocolate coating.
Step 4Melt the chocolate over a double boiler & add 2 tbsp coconut oil. Once melted, pour the chocolate into a small bowl or large cup.
Step 5Take the bites out of the freezer and work quickly dipping the ice creams into the chocolate, using two forks. Place on a baking paper lined tray and top with a little extra lavender, bee pollen or whatever you fancy! Once they are all covered, place back in the freezer for 5-10 minutes to set the chocolate.