Lime Tart Popsicles

Cooking Time
60

Portions
6

Ingredients

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• g UNSALTED FLORA PLANT BUTTER, melted
• g vegan cookies
•   tbsp brown sugar
• g Violife Creamy Original zest of 3 limes
•   tbsp vanilla extract
•   tbsp maple syrup
• g Violife Cocospread, melted
• g limes, sliced

• 1

  Step 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

  Step 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

  Step 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

  Step 4

  Slice into triangles and pierce each triangle with ice cream sticks.
• 5

  Step 5

  Place on a tray back into the freezer overnight, until ready to serve.
• 6

  Step 6

  Before you serve, dip into a bowl with melted Violife Cocospread.
• 7

  Step 7

  Decorate with limes, sliced in small triangles.

Ingredients

• 160 g UNSALTED FLORA PLANT BUTTER, melted
• 260 g vegan cookies
• 1 tbsp brown sugar
• 450 g Violife Creamy Original zest of 3 limes
• 2 tbsp vanilla extract
• 2 tbsp maple syrup
• 150 g Violife Cocospread, melted
• 2 g limes, sliced