PR Release: Undertow Media March 2022
The fan favourite Pic’s Peanut Butter and the legends over at Cathedral Cove Naturals are releasing something you really cannot miss! Mixing kiwi ingenuity and a love for the planet, to bring you the newest berry concoction everyone will be talking about.
With a story of triumph over food waste, the Kiwi pair have created a limited-edition Coconut Yoghurt infused with Pic’s Boysenberry Jelly that will use 405kg of boysenberries (approx. the size of a horse or grand piano) that were otherwise destined for landfill. The berries were sadly left without a home when Pic’s Nelson boysenberry supplier shut up shop for good and a lack of alternative suppliers led to the tough decision to discontinue Pic’s Boysenberry Jelly.
But as one door closes another one opens and this local collab brings a healthy but delish breaky option, on shelves 11 April!
Vegan Boysenberry & Coconut Ice - Creams Dipped in Almond Butter Chocolate
Servings: 8 mini icecreams
Equipment
- Popsicle Mould
Ingredients
Boysenberry 'Ice Cream'
- 1 cup Cathedral Cove's Boysenberry Coconut Yogurt
- 1 cup Raw Cashews soaked for 20 minutes in boiling water
- 3 tbsp Maple Syrup
- Almond Butter Chocolate
Almond Butter Chocolate
- 100 grams Dark Chocolate
- 3 tbsp Pic's Double Crunch Almond Butter
Instructions
- Drain the cashews and add to a blender with the coconut yoghurt and maple syrup. Blend until super smooth and creamy
- Pour this mixture into popsicle moulds and pop in the freezer to set overnight or for at least 5hours
- Melt together the chocolate and almond butter in a pot on low heat
- While the chocolate is melted, remove the ice creams from the moulds and dip in the chocolate mixture until the whole ice-cream is covered in chocolate
- Pop on a plate lined with baking paper and place back in the freezer for another hour for the chocolate to set.
- Enjoy straight out the freezer
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