A recipe from The Nourished Chef
1 cup Frozen blueberries (thawed)
1/2 cup plant-based yoghurt
1 cup Califia Farms Unsweetened Almond Milk
1. Combine all ingredients in a blender and blitz until smooth.
2. Divide mix between 8 icy pole moulds, add sticks and place in the freezer for 4-5 hours or until firm.
* Run moulds until warm water for easy release.
"Need to cool down? Nothing says spectacular like pulling out a home-made popsicle from the freezer, made from fresh berries and velvety almond milk. Personally, choosing Califia Farms is not only a fantastic dairy free choice but a sustainable one! Join the plant-based revolution and reduce your carbon footprint today!"
"I have been using the Califia Farms range in my home kitchen for quite some time (years in fact) and have been given the wonderful opportunity to now share my recipes directly to you."
The Nourished Chef (Clarissa Kocovski) has been curating and recipe developing low carb, gluten and dairy free recipes for the last five years. Recently she has been inspired to embrace plant-based living and has adapted this philosophy throughout her recipes. Long-term sustainability is something she's very passionate about and working with the power of plants in her kitchen has been an eye-opening journey. She hopes by showcasing the true ingredients she uses and sharing her recipes will educate and inspire home cooks. Follow her Instagram here: @thenourishedchef
For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmsau