Fresh when in season, frozen when not, berries are abundant in antioxidants, are low-GI for fruit – plus they are delicious, so enjoy often! Here’s a great way of doing so in summer.
1 cup raw cashews
1 cup raw almonds
3 tbsp coconut nectar / spread
Pinch of salt
1 cup berries – mixed, blueberries, strawberries – your choice
1 can coconut cream
2 tbsp coconut nectar / spread
Blend base ingredients until crumbly then press into muffin tin, lined with cases – mini or standard size, both work well.
Blend filling ingredients and pour on top.
Freeze for at least two hours, popping a berry on top of each after the first 30-60 minutes.
Transfer to an air-tight container until ready to serve.
Remove from freezer five minutes before eating. They do defrost and become soft, so enjoy while fairly firm.
Note: Variation is to create three layers, using the base, then blended berries, then coconut cream and nectar topping. Freeze berry layer before adding the topping.
Recipe inspiration from The Well Nurse