INGREDIENTS

• Creamsicles
• • 1 400ml can coconut cream
• • 2 Tbsp honey or maple syrup
• • 2 Tbsp cashew butter
• • 2 tsp vanilla
• • 2 tsp Aiya Culinary Grade Matcha
• • 1 pinch of salt
• • Melted chocolate, to drizzle
• Strawberry Jam
• • 2 cups quartered strawberries
• • 1 Tbsp organic cane sugar
• • Juice of half a lemon

DIRECTIONS

• Creamsicles
• 1. In a small saucepan over medium heat whisk together the coconut cream, honey, and vanilla.
• 2. Whisk until simmering and smooth (the cashew butter should be melted and incorporated).
• 3. Sift in the Matcha (sifting is crucial for avoiding clumps of powder) and add the salt.
• 4. Whisk to combine and remove from heat.
• 5. Let cool slightly and then pour into your popsicle molds.
• 6. Freeze for 1 hour and then remove and swirl in the jam. (About 1 tbsp per bar swirled with a knife)
• 7. Freeze for another 3-6 hours, drizzle with chocolate and enjoy!
• Strawberry Jam
• 1. Add all ingredients to a small saucepan and bring the juices to a boil, stirring often.
• 2. Reduce to a rapid simmer and let cook for 20 minutes, stirring occasionally. The strawberries should have disintegrated into a jam-like consistency.
• 3. Transfer to a glass jar and let cool before refrigerating.