ROSE, PISTACHIO AND RASPBERRY NICE-CREAM LOLLIES

Makes 4–6 lollies

4 bananas, peeled and frozen
4 tbsp Pistachio Nut Butter
1 tbsp rose water • 2–3 tbsp agave syrup
60 ml (2 fl oz) cacao butter, melted or melted coconut or olive oil
1 handful of fresh or frozen raspberries

Toppings:

Pistachio Nut Butter, melted
1 handful of pistachios, chopped
1 handful of rose petals
1 handful of free-dried raspberries

Such a beautiful flavour combination and so refreshing – these lollies are simply wonderful.

Put the bananas in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes smooth and creamy.

Next add the Pistachio Nut Butter, rose water, agave, melted cacao butter and blend. Stir in the raspberries and then pour the mixture into the moulds. Add the sticks and then place them into the freezer. Freeze for 2–3 hours until set solid.

Once frozen, run the moulds under warm water. Don’t use hot water or the pops will melt and won’t hold their shape! Firmly pull up on the sticks and carefully remove the pops from the mould.

To serve, drizzle with melted Pistachio Nut Butter and sprinkle with chopped pistachios, rose petals and freeze-dried raspberries.