I saw this recipe on Instagram and was immediately drawn to the colours. So pretty!
It’s a rainbow paddle pop slice and is based on the popular Rainbow paddle pop. A paddle pop is a milk-based frozen dairy snack made by Streets and sold in Australia, New Zealand and a few other countries.
I made these slices for Tuesday night’s family dinner night. Needless to say, they were a hit – even if we are in the middle of winter! My cousin said they were her favourite raw dessert. Mind you, she says that each time I make something new :)
(This recipe is courtesy of @sobeautifullyraw).
1 cup almonds
1 cup coconut flakes
1 cup pitted dates
3 cups cashews, soaked overnight and drained
1 cup non-dairy milk
2/3 cup rice malt syrup
2 teaspoons vanilla bean paste
2/3 cup melted coconut oil
extra water – if needed
Pink, blue and yellow vegan friendly food colouring
1) Blend the almonds and coconut until a fine meal forms (using a food processor).
2) Add the dates last and blend until it forms a dough.
3) Press into a lined loaf tin and freeze.
1) Blend everything apart from the coconut oil in a high powered blender until smooth and creamy. (I used the food processor and I used almond milk as my non-dairy milk).
2) Add the oil last and blend until well combined and smooth.
3) Split into small bowls and colour into your desired colours using natural food dyes of your choice. (Use basic colour mixing methods. A quick Google search will help if you don’t know what colours to mix).
4) Using a spoon, spoon the colours randomly over the base until you’ve used all of the colours up.
5) Using a knife, swirl the colours around. Give the whole loaf tin a shake to flatten the slice. Freeze the slice overnight.
6) Slice with a hot, wet knife and enjoy! Keep it in the freezer and just defrost slices as you need.
“God puts rainbows in the clouds so that each of us – in the dreariest and most dreaded moments – can see a possibility of hope.” ~ Maya Angelou