Tropical iceblocks

Tropical iceblocks

by Danielle Minnebo January 7, 2020

Tropical iceblocks

By: Danielle Minnebo

No refined sugars and loads of fruit make this vegan tropical iceblock recipe a real winner

Servings

6

Prep time

Cook time

Recipe

Ingredients

First layer
120g frozen passionfruit pulp
100g frozen mango pieces
50g coconut yoghurt
½ banana
3 tbs water
Second layer
200g frozen pineapple
50g coconut yoghurt
½ banana
3 tbs water

Method

Prepare iceblock moulds and set aside.
Place ingredients for first layer into food processor and blend for 2 mins until smooth. Divide mixture between moulds, filling each halfway.
Add ingredients for second layer to food processor and blend until smooth. Top up each iceblock mould with mixture. Place stick and lid on each iceblock and put in freezer overnight.
These will keep very well in the freezer for up to 1 month.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: eatwell, gluten-free, vegan

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.