This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
Notes
Makes 6x80ml Ice Cream Pops
Serves
6
200 g
Blueberries
200 g
Vegan Yoghurt
3 g
Basil
5 g
Agave
To serve
Tahini
To serve
Sesame Seeds
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This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
Serves
6
200 g
Blueberries
200 g
Vegan Yoghurt
3 g
Basil
5 g
Agave
To serve
Tahini
To serve
Sesame Seeds
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
Makes 6x80ml Ice Cream Pops
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Step 1.
Save a few blueberries to the side and put them into the molds.
Step 2.
Blend the blueberries, yogurt and basil and a squeeze of agave if you like, until smooth. Pour into the molds and freeze for 3-4 hours.
Step 3.
Optional also to drizzle the finished ones with a little tahini and a sprinkle of sesame seeds.