What You’ll Need:

  • 125g natural almond milk or natural cashew milk yoghurt
  • 3 tbsp coconut cream
  • 2 ½ tbsp agave syrup
  • One small, ripe avocado, pitted
  • Zest one lime
  • ½ tsp vanilla paste
  • ¼ tsp matcha powder
  • to colour (optional)
  • Juice of 2-3 limes

What To Do:

  • Place all of the ingredients into a high-powered blender and blitz until completely smooth. Taste and adjust the lime and sweetness if needed.
  • Pour mixture into lolly moulds, sliding a lolly stick inside, and place in the freezer overnight to set.
  • Once ready to serve, remove from the freezer 10-15 minutes before sliding out of the moulds.
  • Recipe created by Nush, the UK’s first nut milk yoghurt, available nationwide at Sainsbury’s and Ocado in an almond milk yoghurt and cashew milk yoghurt

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