Vegan Popsicle with Triantafyllo and Pistachios by @cuisinovia
12 servings
🌰
140 g
Unsalted Raw Cashews
🥛
500 ml
Oatly Barrista Oat Drink
🍁
130 ml
Maple Syrup
🌿
1 tsp
Vanilla Extract
🌹
130 ml
Triantafyllo (rose-water Cordial)
🥜
100 g
Unsalted Peeled Pistachios
Preparation Steps
Step 1/6
Place cashew nuts in a bowl and cover with warm water. Let them soak for 1-2 hours.
Step 2/6
Drain cashews and transfer in a high-power blender or in the Thermomix. Add the oat drink, HALF the maple syrup (60 ml or ¼ cup) and the vanilla. Blend on high speed until everything is emulsified.
Step 3/6
Transfer ¾ cup of this mixture in a mixing bowl and whisk-in the triantafyllo until combined. Transfer the mixture equally among 12 popsicle cases and freeze for at least 2 hours.
Step 4/6
Add pistachios in the blender with the remaining oat/cashew mixture. Add the remaining maple syrup and blend over high speed until pistachios are chopped finely but not completely.
Step 5/6
Divide this mixture equally in the popsicle moulds, over the frozen triantafyllo. Freeze until solid (at least 6 hours).
Step 6/6
Take lollies out of the moulds and enjoy!
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
150 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
8 hours 0 minutes
Overall
8 hours 10 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@cuisinovia
Origin
Cuisine
Fusion
Geographic
Greece, Mediterranean
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
freezer
Preservation Infos