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Candy Cane Popsicles

You’re going to love these sugar free popsicles, they’re a great, delicious and festive way to cool off during the holiday season.

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  • Serves: 8
  • Prep: 10 minutes
  • Chill: 4 hours
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 400ml coconut milk
  • 150g frozen raspberries
  • 2 tbs Natvia
  • 2-3 tsp peppermint essence

 

You will need

  • 8 x 1/3 cup capacity popsicle moulds or paper muffin pans
  • 8 popsicle sticks

METHOD

  1. Combine 300ml of coconut milk with ½ the peppermint essence and ½ of the Natvia in a blender. Blitz until smooth. Pour into the moulds
  2. Combine the remaining coconut milk, raspberries, Natvia and peppermint essence. Blitz in the blender until smooth. Dollop into the coconut milk mixture and gently muddle and swirl with a popsicle stick.
  3. Cover each with alfoil and stick a popsicle stick through the middle, with the alfoil holding it in place.
  4. Freeze for 4 hours or until set.

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