(6 units)
Put all the ingredients in a blender and blend until smooth.
Pour the mixture into popsicle molds and freeze for at least 6 hours.
VEGAN BANANA AND POMEGRANATE CAKE
SALMON WITH BLACK LENTILS AND BLUEBERRIES
FATTY, FATTY, FATTY CAKE
VEGAN ALMOND, PHYSALIS AND BLUEBERRY CAKE
Cherry black forest roll
ROASTED CAULIFLOWER AND BROCCOLI WITH TAHINI AND POMEGRANATE
VEGAN BLUEBERRY & WHITE CHOCOLATE COOKIES
CAULIFLOWER AND BROCCOLI BROCHETTES WITH DRIED BLUEBERRY GREMOLATA
BLUEBERRY & ORANGE MADELEINES
Queen Victoria cake