Forget high-sugar ice lollies, these homemade vegan ones are SO much nicer and call for three simple ingredients and five minutes prep time.
Karis and Dominic Gesua’s almond, chia & raspberry ice lollies
You will get lots of nutrients from this lolly. The almond milk contains vitamin E, which is great for your skin. Chia seeds contain calcium, magnesium, phosphorus and protein, which are essential for good bones. Chia seeds are also full of antioxidants, fibre, zinc and iron.
Prep: 5 minutes
Freezing: 6 hours or overnight
260ml almond milk
2 tsp chia seeds
a handful of raspberries
In a jug, mix together the almond milk and chia seeds. Divide the mixture between the moulds, leaving a 3cm gap at the top. Cut the raspberries in half and place some in each mould. Using a spare lolly stick, arrange the raspberries, if needed. Top up each mould with the almond milk mixture, leaving a 1cm gap at the top. Insert the sticks with the stick-holders and place in the freezer.
Extracted from The Lolly Book by Karis and Dominic Gesua (Kyle Books, approx €16), out now. Photography by Rita Platts.