makes 6

5 minutes


  • 140g cashew nuts
  • 400ml coconut milk⁠
  • 40ml Sweet Freedom CHOC SHOT Fudge
  • large ripe banana⁠
  • 100ml almond milk⁠
  • 20g Sweet Freedom FRUIT SYRUP


  1. Place the cashews into a heatproof bowl and cover with boiling water. Leave to soak for an hour.⁠
  2. After an hour, drain the cashew nuts and place into a blender cup.⁠
  3. Open the can of coconut milk and scoop out the thick, white, creamy part - add to the blender cup along with the remaining ingredients. ⁠
  4. Add the remaining ingredients to the blender cup and whizz until completely smooth.⁠
  5. Pour into lolly moulds and freeze overnight.⁠
  6. Run the moulds under warm water to help release the ice pops.⁠

inspire and share on instagram #sweetfreedom

who's recommending us