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Lime tart popsicles


  1. In a blender add unsalted Flora plant butter, vegan cookies and brown sugar and blitz, until crumbs are formed. Place in a greased 20-22cm removable base springform tin. Press down with the back of a spoon. Blind bake in a preheated oven at 180o C for 10 minutes.
  2. To make the creamy filling, place all the ingredients in the bowl of a stand mixer and whisk on medium, for about 3 minutes, until light and airy.
  3. Pour into the springform tin and allow to set in the freezer for 30-45 minutes. Remove from the freezer and then from the tin.
  4. Slice into triangles and pierce each triangle with ice cream sticks.
  5. Place on a tray back into the freezer overnight, until ready to serve.
  6. Before you serve, dip into a bowl with melted Violife Cocospread.
  7. Decorate with limes, sliced in small triangles.