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